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| 2 ca. 1 Liter | Pastry flour |
| 1 1/4 Tasse | sugar |
| 1 1/2 Esslöffel | salt |
| 5 1/3 Esslöffel | baking powder |
| 1 1/4 Tasse | shortening |
| 1/2 Tasse | Eggs (2 large) |
| 2 Tasse | Milk, approx |
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Sift together flour, sugar, salt and baking powder.
Add shortening and blend.
Beat eggs and combine with 1 cup of milk. Add milk-and-egg mixture to dough. Using additional milk to make dough a soft dough (as soft as can be handled easily).
Yeild: about 5 pounds.
Turn on floured board and knead slightly. Roll dough 3/4-inch thick and cut. Allow to rise 1/2 hour.
Bake at 425F for 15 minutes
E. Terrell Ma, Prof of Home Economics and Director of University Dining Halls, U of Wash, Seattle. Published by Jb Lippincott Co.
[-=Pam=-] p_meadows@ns. Sympatico. Ca
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