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Little Cream Biscuit

2 cups pastry flour. 1/4 teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. 3/4 cup of rich cream.

PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven.

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