This little cook book is dedicated to you who would like to give your families more of your homemade good things, if you only had the time.

Bisquick makes that possible ... good homemade food, quickly prepared. You can cook with love and enjoy the cooking more, when you use this cook book and your Bisquick. Once you start, I know you’ll want to try every idea in the book.

CONTENTS

BISCUITS page 3

MAIN DISHES page 5

MUFFINS, COFFEE CAKE page 8

DUMPLINGS page 10

NUT BREADS page 12

PANCAKES, WAFFLES page 14

SHORTCAKE page 18

VELVET-CRUMB CAKE page 20

YEAST BAKING page 23

ALL-TIME FAVORITES page 26

INDEX back cover

Biscuits: How to make them perfect

For Drop Biscuits ... drop dough with spoon on greased baking sheet. Bake as above.

For Richer Biscuits ... follow directions above—except mix ¼ cup soft butter or shortening, or 3 tbsp. cooking (salad) oil into Bisquick before mixing in milk.

For Buttermilk Biscuits ... use ¾ cup buttermilk for liquid. It may be necessary to use a few additional tablespoons of buttermilk to make a dough of soft consistency.

Pecan Rolls

Mix ½ cup each melted butter, brown sugar. Spoon into 12 large muffin cups with three pecan halves in each. Cover with Biscuit dough; bake 15 minutes. Quick and delicious for Sunday brunch.

Butter Sticks

Heat oven to 450° (hot). Make Rolled Biscuit dough (recipe page 3)—except add 2 tbsp. dry onion soup mix. Roll dough into a rectangle, 10×6″. Cut in half lengthwise. Cut each half into 12 strips (about 3×½″). Melt ⅓ cup butter and add 2 tbsp. dry onion soup mix; pour half of it into oblong pan, 13×9½×2″. Place strips in pan. Pour remaining butter over tops. Bake 10 to 15 min.

Quantity Biscuits

For 60 Medium. Serves 30.

10 cups Bisquick
(40-oz. pkg. or two 20-oz. pkg.)
3⅓ cups milk

For 100 Medium. Serves 50.

15 cups Bisquick (60-oz. pkg.)
5 cups milk

Follow Biscuit directions (page 3).

Main dishes with biscuit topping

Meat and Vegetable Pie

1 lb. stewing beef (cubed)

½ cup Bisquick

½ tsp. salt

⅛ tsp. pepper

⅛ tsp. paprika, if desired

1 medium tomato, chopped; or ½ cup canned tomatoes

1 to 2 small onions, chopped

2 large carrots, sliced

1 small clove garlic, cut up

¼ tsp. Worcestershire sauce

salt and pepper

Roll meat in mixture of Bisquick, salt, pepper, and paprika. Brown meat thoroughly on all sides in a little hot fat. Add tomatoes, onions, carrots, and garlic; sauté until onions are transparent. Add enough water to cover meat and vegetables. Cover tightly and cook over low heat until meat is tender, 1½ to 2 hr. Add Worcestershire sauce, salt, and pepper. Heat oven to 425° (hot). Pour stew in 1½-qt. baking dish and cover with ½ recipe for Biscuits (recipe page 3). Bake about 12 min. until biscuits are a golden brown. 2 to 3 servings.

Chicken Pot Pie

¼ cup chicken fat or butter

¼ cup Bisquick

1½ tsp. salt

¼ tsp. pepper

2 cups chicken stock (saved from stewing chicken)

⅔ cup cream

3 to 4 cups chicken (cut in large pieces)

Heat oven to 450° (hot). Heat chicken fat. Blend in Bisquick, salt, pepper. Remove from heat. Stir in chicken stock, cream, chicken. Cook over low heat until thickened (about 5 min.). Pour hot filling into baking dish, 11½×7½×1½″. Cover with Richer Biscuit dough (recipe page 3) rolled out to fit top of baking dish. Cut 2 or 3 slits in center. Bake about 15 min. 4 to 6 servings.

Note: If desired, use chicken fat for shortening in Biscuit recipe.

Deep-Dish Salmon-Cheese Pie

1 tbsp. chopped onion

2 tbsp. butter or other fat

¼ cup Bisquick

1½ cups milk

1 cup grated sharp Cheddar cheese

1 lb. can salmon, drained and broken into large pieces

1 tsp. salt

few grains pepper

Heat oven to 450° (hot). Sauté onion in butter. Remove from heat. Blend in Bisquick. Slowly stir in milk. Bring to boil over low heat, stirring constantly. Boil 1 min. Stir in rest of ingredients. Turn hot mixture into greased 1½-qt. baking dish and heat in oven until mixture bubbles. Make ½ Biscuit dough (recipe page 3). Pat or roll out to fit top of baking dish. Place on hot mixture. Cut 2 or 3 slits in center. Bake about 15 min. or until topping is brown. 4 to 6 servings.

Tuna Pinwheel Roll

two 7-oz. cans tuna, with 2 tbsp. oil

½ cup chopped onion

½ cup grated sharp cheese

¼ cup chopped parsley

1 tsp. celery salt

½ tsp. salt

¼ tsp. pepper

1 egg, slightly beaten

Heat oven to 375° (quick mod.). Mix all ingredients except set aside 2 tbsp. of egg. Make Biscuit dough (recipe page 3). Roll into a rectangle, 15×10″. Spread with tuna filling. Roll like jelly roll, starting with wide side. Place on well greased baking sheet in ring shape, with seam side down. Pinch ends together. Slice 12 even slices almost to the center edge, leaving about 1″. Turn each piece on its side to show filling. Brush all over with remaining egg. Bake 25 to 30 min. Serve with Bleu Cheese Sauce: ½ cup Bleu cheese, crumbled, in 2 cups medium white sauce. 4 to 6 servings.

Meat Turnovers

Heat oven to 450° (hot). Make Richer Biscuit dough (recipe page 3). Roll into rectangle, 18×10″. Cut in 8 pieces, 5×4½″. Place slice of cooked or canned meat on half of square. Spread with 1 tbsp. chili sauce or pickle relish. Fold dough over meat and seal edges with fork. Slit top. Bake about 15 min. on greased baking sheet. 4 to 8 servings.

Baked Meat Sandwich

1 lb. ground lean pork

½ cup chopped onion

¼ cup grated Parmesan cheese

½ cup grated Swiss cheese

1 large egg, beaten

¼ tsp. Tabasco sauce

1½ tsp. salt

2 tbsp. minced parsley

Heat oven to 400° (mod. hot). Cook pork and onion over low heat until no longer pink. (Do not brown. Stir with fork to break up as it cooks.) Cool. Mix in rest of ingredients. Add ¼ cup mayonnaise to Biscuit dough (recipe page 3). Mix well with fork. Spread half of dough in well greased square pan, 8×8×2″. Spread meat mixture over dough. Spread rest of dough over mixture. (The top will even out during baking.) Brush with beaten egg yolk to give crusty glaze. Bake 25 to 30 min. Cut in slices about ½″ thick and serve hot or cold.

Saucy Pigs in Blankets

Heat oven to 450° (hot). Make Rolled Biscuit dough (recipe page 3). Roll into circle ⅛″ thick. Cut circle into 8 equal wedges. Spread each wedge with 1 tbsp. well drained sauerkraut. Roll a frankfurter in each wedge, starting at wide end and seal well by pinching tip into roll. Sprinkle rolls with poppy seeds. Place on baking sheet. Bake about 15 min. Serve immediately with hot tomato sauce and additional sauerkraut on the side. Makes 8.

Main Dish Shortcakes

(Use Richer Biscuit dough—page 3)

• Plain Individual Shortcakes

Roll dough about ¾″ thick, and cut with 3″ round cutter. Bake. Split and serve with desired filling.

• Plain Large Shortcake

Pat out ½ of dough in round or square 8″ pan, dot with butter. Pat out rest of dough and place on top. Bake. Split and serve with desired filling.

• Large Shortcake in Ring

Spread dough in well greased 8 or 9″ ring mold. Bake. Turn out on large platter. Fill center with desired filling.

• Creamed Meat or Sea Food

Add to medium white sauce cut-up cooked chicken, turkey, veal, pork, ham, tuna, salmon, shrimp, crabmeat, or lobster.

• Meat or Sea Food à la King

To creamed meat or sea food, add sautéed mushrooms, sliced hard-cooked eggs, chopped pimientos, etc.

• Curried Meat or Sea Food

Add a little curry powder when making white sauce for creamed meat or sea food. Delicious with chicken, lamb, veal, shrimp. With it, offer several relishes, such as chopped salted peanuts, ground fresh coconut, chutney, sweet pickled onions, hard-cooked egg put through a sieve, chopped pickle, and chopped crisp bacon.

Oven-Crisp Chicken and Biscuits

1 cup Bisquick

2 tsp. salt

¼ tsp. pepper

2 tsp. paprika

½ cup shortening (half butter)

1 cut-up frying chicken

Heat oven to 425° (hot). Mix first four ingredients in paper bag. Place shortening in oblong pan, 13×9½×2″ and set in oven to melt. Shake chicken in bag to coat thoroughly. Place chicken, skin-side-down, in single layer in hot shortening. Bake 45 min.; then turn. Meanwhile, make Rolled Biscuit dough (recipe page 3). Roll dough ¼″ thick and cut into biscuits. Push chicken to one side in pan; place biscuits in single layer on other side. Bake another 15 min., or until biscuits are lightly browned and chicken tender. Place chicken and biscuits on serving platter. For gravy, add 2 tbsp. Bisquick (saved from dredgings) to drippings in pan. Bring to boil. Add 1½ cups hot water. Boil 1 min. 4 servings.

Asparagus Shortcake with Cheese Sauce

Heat oven to 450° (hot). Make Biscuit dough (recipe page 3). Roll out ¼″ thick. Cut into 4 or 5″ rounds. Bake about 10 min. Split. Serve sandwich-fashion with about 5 spears of freshly cooked asparagus between biscuit halves. Make Cheese Sauce by heating 1½ cups medium white sauce, 2 cups grated sharp cheese (½ lb.), ¼ tsp. dry mustard, and few grains thyme over hot water until cheese melts. Pour over top. Garnish with sprig of parsley. 4 to 5 servings.

Muffins or Coffee Cake

2 tbsp. sugar

1 egg

¾ cup milk

2 cups Bisquick

Heat oven to 400° (mod. hot). Blend ingredients together. Then beat vigorously 30 seconds.

Muffins: Fill well greased muffin pans ⅔ full. Bake 15 min. Makes 12.

Coffee Cake: Spread into greased 9″ round layer pan, or 8 or 9″ square pan. Sprinkle with mixture of 2 tsp. cinnamon, ¼ cup sugar, 2 tbsp. Bisquick, 2 tbsp. soft butter. Blend with fork until crumbly. Bake 20 to 25 min.

Chili Supper and Corn Muffins

1 lb. ground beef

½ cup chopped onion

2 tbsp. fat or drippings

1½ tsp. salt

½ tsp. pepper

½ tsp. chili powder (more if desired)

2 cups cooked tomatoes (no. 2 can)

2 cups cooked kidney beans (no. 2 can), drained

Brown beef and onion in fat in heavy skillet. Season with salt, pepper, and chili powder. Stir in tomatoes and kidney beans. Cover and simmer gently about 1 hr., stirring occasionally. Serve hot over Corn Muffins (recipe below). 6 servings.

Corn Muffins: Heat oven to 450° (hot). Mix 1¼ cups Bisquick, ¾ cup corn meal, ½ tsp. salt, 2 tbsp. sugar, 1 egg, and ¾ cup milk and beat well with rotary beater. Fill greased medium muffin cups ⅔ full. Bake 15 to 20 min. Makes 12.

Special Coffee Cakes

Apple Chip Brunch Cake

Heat oven to 400° (mod. hot). Add 2 tbsp. sugar, 2 tbsp. melted shortening to Coffee Cake (recipe page 8). Fold in 1 cup finely chopped pared apples. Spread in greased 9″ round layer pan, or 9″ square pan. Sprinkle with topping made by blending until crumbly, 2 tsp. cinnamon, ¼ cup sugar, 2 tbsp. Bisquick, and 2 tbsp. soft butter. Bake 20 to 25 min.

Prune, Apricot, or Pineapple Coffee Cake

Heat oven to 400° (mod. hot). Make Coffee Cake (recipe page 8). Spread into greased 8″ round layer pan or 9″ square pan. Spread with 2 tbsp. butter, melted. Sprinkle with ¼ cup white or brown sugar (¾ tsp. cinnamon for prune topping). Arrange over top, 1 cup chopped, drained, cooked prunes or apricots or 1 cup drained crushed pineapple. Bake 20 to 25 min.

Dumplings

Add ¾ cup milk to 2 cups Bisquick. Mix thoroughly with fork. Drop by spoonfuls onto chicken, meat, or vegetables in boiling stew (not into liquid). Cook over low heat for 10 minutes with kettle uncovered and 10 minutes with kettle covered. Liquid should just bubble gently. Remove dumplings. Makes 10 to 12.

Chicken Fricassee with Bisquick Dumplings

1 chicken (4 to 5 lb.) cut up

¼ cup fat

2 sprigs parsley

4 celery tops

1 carrot, sliced

1 slice of onion

2 tsp. salt

⅛ tsp. pepper

Brown chicken slowly in fat. Place in kettle with just enough boiling water to cover. Add rest of ingredients. Boil 5 min. Turn down heat and simmer until tender (2 to 3 hr.). Prepare and cook Dumplings (recipe page 10)—except add ¼ cup chopped parsley. Remove dumplings and chicken and place on platter. Keep hot while making Gravy (recipe below). 8 servings.

Gravy: Leave chicken broth (about 4 cups) in kettle over low heat. Skim off excess fat. Mix ½ cup Bisquick and 1 cup milk or cold water to a smooth paste. Stir into broth. Cook until thickened (about 15 min.) stirring occasionally. Season to taste.

Sauerkraut with Franks and Dumplings

Add 2 cups water to two no. 303 cans sauerkraut in saucepan. Simmer 30 minutes. Bury 8 frankfurters (or 1 lb.) in sauerkraut. Prepare and cook ½ Dumplings (recipe page 10). Add ½ tsp. caraway seeds, if desired. Serve hot. 4 servings.

Pork and Dumplings

Brown 6 pork chops in deep skillet or heavy kettle. Season. Add 1 medium onion, thinly sliced, and ¼ cup water. Cover skillet; simmer until meat is tender (40 to 50 min.). Add 1½ to 3 cups water. Prepare and cook Dumplings (recipe page 10). Remove meat and dumplings to hot platter while making gravy. 6 servings.

Dessert Dumplings

Mix in saucepan 3 tbsp. Bisquick, 3 tbsp. sugar, and ¼ tsp. salt. Gradually stir in 1½ cups juice from canned fruit. Bring to boil; boil gently 2 min. stirring constantly. Stir in 1 cup canned or fresh fruit, 2 to 3 tsp. lemon juice, ½ tsp. grated lemon or orange rind, and ¹/₁₆ tsp. nutmeg or cinnamon. Prepare and cook Dumplings (recipe page 10). Serve immediately. 6 servings.

Nut Bread

½ cup sugar

1 egg

1¼ cups milk

3 cups Bisquick

1½ cups chopped Diamond Walnuts

Heat oven to 350° (mod.). Mix sugar, egg, milk, and Bisquick. Then beat vigorously for 30 seconds. Batter may still be slightly lumpy. Stir in Diamond Walnuts. Pour into well greased loaf pan, 9×5×3″. Bake 45 to 50 min., until toothpick stuck into center comes out clean. Crack in top is typical. Cool before slicing.

Banana Nut Bread

Follow Nut Bread recipe (page 12)—except use ¾ cup sugar and only ½ cup milk. Use only ¾ cup chopped nuts and add 1 cup mashed bananas (2 to 3 bananas).

Orange Nut Bread

Follow Nut Bread recipe (page 12)—except use ¾ cup sugar and instead of milk use orange juice plus 1 tbsp. grated orange rind. Use only ¾ cup chopped nuts. Bake 50 to 55 min.

Fruit Nut Bread

Follow Nut Bread recipe (page 12)—except use ¾ cup sugar and instead of milk use orange juice. Use only ¾ cup chopped nuts and add 1 cup chopped dried apricots or other dried fruit. Bake 55 to 60 min.

Orange-Honey Nut Bread

Follow Nut Bread recipe (page 12)—except use only ¼ cup sugar and add ½ cup honey. Instead of 1¼ cups milk, use only ¾ cup orange juice plus 1 tbsp. grated orange rind. Use only ¾ cup chopped nuts.

Little Gift Breads

Bake them in cans! Follow Nut Bread recipe (page 12) or any of the variations. Divide batter between 3 well greased no. 2 cans or 5 well greased soup cans, filling cans slightly more than half full. Bake uncovered no. 2 cans 45 to 50 min.; soup cans about 40 min. in mod. oven (350°) until toothpick stuck into center comes out clean.

Serving, Storing, Freezing Ideas:

• Cool thoroughly before slicing. Use thin sharp knife to prevent crumbling.

• Nut bread slices spread with cream cheese are delicious for teas as well as lunch boxes.

• Nut breads with the orange juice base are an excellent bread for mailing as a gift.

• Individual round nut breads make attractive gifts for Christmas and other holidays.

• Nut breads will keep a week in the refrigerator if wrapped tightly in aluminum foil, and will keep well wrapped in foil in the freezer.

Pancakes and Waffles

Pancakes: Add 1⅔ cups milk and 1 egg to 2 cups Bisquick. Beat with rotary beater until smooth. Grease griddle if necessary. Turn pancakes when bubbles appear. Between bakings, stir to thin out batter. Makes about 18 pancakes.

For thinner pancakes, use 2 cups milk.

Waffles: Follow Pancake recipe—except add 2 tbsp. cooking (salad) oil or melted shortening. Waffles are baked when they stop steaming. Makes 2 large or 6 small.

Note: Griddle or waffle iron is right temperature for baking when a few drops of water sprinkled on it jump around.

Chiffon Waffles: Follow recipe for Puff Pancakes (below) but use a waffle baker.

Chocolate Waffles: Make Waffles (recipe page 14)—except add ½ cup sugar and 2 sq. unsweetened chocolate (2 oz.), melted, to batter.

Rich Pancakes: Make Pancakes (recipe page 14)—except use 1¼ cups milk, 2 eggs, and 2 tbsp. cooking (salad) oil or melted shortening.

Puff Pancakes: Beat 2 eggs with rotary beater until soft peaks form. Blend in 1 cup milk. Add 2⅓ cups Bisquick and 2 tbsp. sugar. Mix just until thoroughly dampened. Fold in ¼ cup cooking (salad) oil or melted shortening. Spoon onto medium-hot ungreased griddle. When puffed up, and bubbles begin to break, cook on other side. Serve with syrup or as dessert with warm fruit, such as strawberries, and whipped cream. Makes 15 to 20 pancakes.

Main dish pancakes and waffles ...

Tuna Royal Pancakes

Pancakes (recipe page 14)

7-oz. can tuna, drained and broken

¼ cup chopped onion

½ cup grated Parmesan or processed cheese

½ cup chopped celery

¼ cup chopped pimiento

about 2 tsp. lemon juice

10½-oz. can cream of celery or chicken soup

2 tbsp. Bisquick

¼ tsp. salt

⅛ tsp. pepper

2 cups milk

Heat oven to 400° (mod. hot). Make 10 thinner pancakes (5″ size). Keep warm between towels until ready to serve. Mix tuna, onion, ¼ cup of the cheese, celery, pimiento, and lemon juice. Spoon 2 tbsp. of mixture on each pancake. Roll and place folded side down in 11½×7½×1½″ oblong baking dish. Heat in oven about 10 min. Mix soup, Bisquick, salt, pepper, and milk. Heat until thickened. Pour over pancakes and sprinkle with the remaining ¼ cup grated cheese. If desired, place under broiler until bubbly. 10 servings.

Waffle Supper Royal

Serve waffles with creamed chicken or turkey and top with whole cranberry sauce. Wonderful Sunday supper!

Waffle Club Rabbit

Make Waffles (recipe page 14) using 2 cups milk. Bake until very crisp and brown. Serve waffles (whole or sections) with a slice or more of fresh tomato arranged on each serving. Spoon Cheese Sauce (recipe below) over, then top with strips of crisp bacon.

Cheese Sauce: Mix 1½ cups medium white sauce, 2 cups grated sharp Cheddar cheese (½ lb.). If desired, add ¼ tsp. dry mustard and few grains thyme. Heat slowly until cheese melts and blends with sauce. 6 servings.

Chicken Griddle Cakes

Make 8 large Pancakes (recipe page 14) using about ½ cup batter for each. Spoon ¼ cup Creamed Chicken (recipe below) onto half of each pancake. Fold over other half. Place on baking sheet. Sprinkle 1 tbsp. grated sharp cheese over each cake. Slip under broiler or in oven for a moment to melt cheese. 8 servings.

Creamed Chicken: Melt 2 tbsp. butter. Remove from heat. Blend in ¼ cup Bisquick and 1 tsp. salt. Gradually stir in 1½ cups milk. Bring to boil over low heat, stirring constantly. Boil 1 min. Stir in 2 cups finely diced cooked chicken. Season to taste with pepper and poultry seasoning. Heat until chicken is hot.

Brunch and dessert pancakes

Sunday in Vermont Pancakes

Grate an apple into batter for Pancakes (recipe page 14). Make large pancakes 5″ across. Stack five high with warm cranberry sauce between layers. Sprinkle confectioners’ sugar on top. Cut in wedges. Serve immediately.

Spiced Cherry Sauce for Pancakes

Mix ¾ cup sugar, 3 tbsp. cornstarch, ¼ tsp. cinnamon, and ⅛ tsp. salt in small saucepan. Add 1 cup chopped cherries (canned or fresh), 1 tbsp. lemon juice, and 1 cup water (or juice from canned cherries). Bring to boil over direct heat, stirring constantly. Boil 1 min. Serve hot. Makes about 1½ cups sauce.

Colonial Jelly Stack

Make Pancakes (recipe page 14). Use ½ cup batter for each pancake. Place 1 pancake on warm plate and while piping hot spread generously with soft butter and jelly. Top with second pancake. Spread and repeat until they are 6 high. Sprinkle top with confectioners’ sugar. Cut stack into wedges. Serve hot. 6 servings.

Maple Whip

Cream ½ cup soft butter. Add 1 cup maple-flavored syrup gradually. Beat until smooth and spreading consistency. Serve on hot pancakes or waffles. This can be refrigerated for future use.

Strawberry Blintzes

Pancakes (recipe page 14)

1 cup cottage cheese (small curd)

4-oz. pkg. cream cheese

1½ tbsp. lemon rind

3 tbsp. lemon juice

¼ cup sugar

10-oz. pkg. frozen strawberries (thawed)

1 tbsp. lemon juice

¼ tsp. almond extract

Heat oven to 400° (mod. hot). Combine cottage cheese, cream cheese, lemon rind, the 3 tbsp. lemon juice, and sugar; whip until creamy. Place ¼ cup filling on each pancake and roll up. Place rolled side down in 11×7″ baking dish. Heat in oven for 10 min. just before serving. Heat the strawberries, the 1 tbsp. lemon juice, and almond extract. Spoon over pancakes. Serve immediately. 6 servings.

Quantity Pancakes

For 60 Pancakes. Serves 15.

10 cups Bisquick (40-oz. pkg. or two 20-oz. pkg.)
8⅓ cups milk
5 eggs

For 100 Pancakes. Serves 25.

15 cups Bisquick (60-oz. pkg.)
3 qt. milk
7 eggs

Add milk and eggs to Bisquick. Beat with rotary beater until smooth. Bake as directed on page 14.

Shortcake

Heat oven to 450° (hot). Add ¾ cup cream (or ½ cup milk plus ¼ cup butter, melted) to 2 cups Bisquick. Add 2 tbsp. sugar, if desired. Mix thoroughly with fork. Keep dough soft; if too sticky, add Bisquick. Knead 10 times on floured surface. Pat or roll dough to half the thickness desired in baked shortcakes. Shortcakes double in volume during baking. Cut into individual shortcakes with floured cutter. Bake about 10 min. Split. Butter, if desired. Place fruit between layers and over top. Makes six 3″ shortcakes. For 1 large shortcake, pat out ½ dough in round layer pan, 8×1½″, dot with butter. Pat out rest of dough, and place over top. Bake 15 to 20 min.

Double-Decker Fruit Shortcake

Heat oven to 400° (mod. hot). Make Shortcake dough (recipe page 18) and roll into two 8″ square pieces. Fit one piece into an 8″ square pan, pressing dough about ½″ up sides of pan. Be careful to press together any tears in the dough. Spread 2 cups washed fresh raspberries or blueberries over dough, sprinkle with ¼ to ½ cup sugar. Cover with the other square of dough. Bake about 25 min., until well browned. Cut into squares and serve warm or cold with Sauce (recipe below). 9 servings.

Sauce: Mix ½ cup sugar and 1 tbsp. cornstarch in saucepan. Stir in ¼ cup cold water, ¼ cup butter, and 1 cup washed fresh raspberries or blueberries, mashed. Bring to a boil and boil 1 min.

Fruit Roll

Heat oven to 450° (hot). Measure ¾ cup sugar and ½ cup water into a 9″ square pan. Bring to a boil and boil 1 min. Make Shortcake dough (recipe page 18). Roll ¼″ thick into an oblong, 15×7″. Spread with 2 cups fresh fruit or well drained canned fruit. Sprinkle with ¼ cup sugar. Roll up beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 9 slices about 1½″ thick. Place slices cut-side-up in the pan of hot syrup. Bake about 25 min., until golden brown. Serve warm with cream, if desired. 9 servings.

Winter Shortcake