(_see illustration below_)
2 cups flour
4 teaspoons Dr. Price’s Baking Powder
⅔ teaspoon salt
4 tablespoons shortening
⅔ cup milk
Butter
Brown sugar
Sift dry ingredients; add shortening, mixing it in with a fork (if
liquid shortening is used, add with milk). Add milk to make a fairly
soft dough. Knead slightly and roll out ¼ inch thick. Spread well with
creamed butter and brown sugar. Roll up as for jelly roll; cut in 1-inch
pieces. Stand these on end in well-buttered gem pans or in small greased
muffin rings and bake in a hot oven (425°) about 15 minutes. Makes 12
rolls or 22 if baked in small rings.