Use recipe for Baking Powder Biscuit (see No. 424), turn on floured board, roll out one-half inch thick, brush with soft butter, and spread with any of the following mixtures; then roll firmly like a jelly roll until dough is about two and one-half inches in diameter; cut in one-half-inch slices with a sharp knife, place on a greased sheet two inches apart, and bake in a hot oven twelve minutes.

Cheese Roulettes

Spread with four tablespoons of grated cheese seasoned with salt and cayenne.

Devilled Ham Roulettes

Spread lightly with devilled ham, or any finely chopped and well-seasoned meat.

Marmalade Roulettes

Spread lightly with any marmalade or jam.

Peanut Butter Roulettes

Spread with peanut butter and dust lightly with salt; sprinkle with salt before baking.

Raisin And Nut Roulettes

Spread with mixture of one-half cup of seeded and chopped raisins and one-fourth cup finely chopped nut meats.

Fruit Roulettes

Spread with currants, chopped citron, figs, dates, prunes, or candied ginger.