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Flour Mixtures Continued: Bread and Other Yeast Mixtures: Biscuit

ENTIRE WHEAT BISCUIT 1/4 cake of compressed yeast 1/2 teaspoonful of salt (to mix at night) 1/4 cup of melted shortening 1 cake of compressed yeast 1/4 cup of molasses (to mix in the morning) 1 1/2 cups sifted entire wheat 1/2 cup lukewarm water flour 1/2 cup of scalded milk 3/4 cup of white bread flour Soften the yeast in the water, add the liquid ingredients, then stir in the flour; cut through the dough again and again, to mix very thoroughly. The dough is too soft to knead. Cover and set aside, to become light, as usual. Melt a little shortening, dip the fingers into it, pull off bits of the dough (about two ounces or one-fourth a cup) and shape them, one by one, into rounds. If the fingers are kept well-buttered, the dough will not stick to them in the least. Dispose the rounds close together in buttered baking pans. Let become very light, bake about fifty minutes. Glaze with starch or starch and sugar.