2 cups flour

5 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons lard

Milk

1/2 cup sultana raisins

1/4 cup chopped orange peel or citron

1/2 cup light brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 cup butter

Make baking powder biscuit dough of the flour, baking powder, lard, salt and milk. Roll to one-fourth inch in thickness. Butter with partially melted butter. Mix the raisins, peel, brown sugar, salt and cinnamon, and sprinkle this on the dough. Roll. Cut in three-quarter inch pieces and place in greased muffin tins. Bake in a hot oven for fifteen minutes. These are a delicious luncheon roll and take the place of yeast bread cinnamon rolls when one is in a hurry.