Into one quart of flour sift a teaspoonful of salt and two rounded teaspoonfuls of Cleveland's Baking Powder. Sift twice to ensure thorough incorporation of the ingredients. Chop into the flour thus prepared a tablespoonful of butter and one of cottolene. It should be like yellow powder when ready to be mixed with three cupfuls of milk or enough to make a soft dough. Use a spoon in mixing. It should be just stiff enough to handle. Flour your pastry-board, put the dough upon it, touching only with the tips of your fingers, roll out with a few, swift strokes of the rolling-pin into a sheet half an inch thick, cut into round cakes, brush the tops with milk in which has been dissolved a little sugar, and bake in a quick oven.

The excellence of these tea-cakes depends largely upon light handling and swift mixing and rolling. They should look rough on top, like a newly laid egg, when ready for the oven.

WHOLE-WHEAT BISCUITS are made as above, substituting whole-wheat flour for bolted.