1 teaspoon salt
3 tablespoons shortening, melted and slightly cooled
1 cup milk
4 tablespoons corn syrup
½ cup sugar
6 cups flour
4 teaspoons baking powder
½ teaspoon nutmeg
In a bowl, combine eggs, salt, shortening, milk, corn syrup and sugar; blend thoroughly.
In another bowl, sift flour, baking powder and nutmeg together; add to shortening mixture. Blend thoroughly, but do not beat.
Roll dough out on a floured board and cut with a biscuit cutter. Fry in deep, hot fat. Drain well and sprinkle with powdered sugar.
Mary West, of Jonesboro, Ark., requested a recipe for Watermelon Preserves. This recipe was contributed by Mrs. L.B. Hulslander, of Dillon, Colo., and appeared in CAPPER’S WEEKLY Sept. 15, 1951.
12 cups cubed watermelon rind
2 tablespoons salt
6 cups sugar
1 lemon, sliced
Place cubed rind in a bowl of water; add salt. Soak overnight; drain.
Place watermelon mixture in a large pan; add sugar and lemon slices. Cook slowly until mixture is thick and rind is clear, stirring frequently. Do not add water.
Pour mixture into hot, sterilized jars; seal.