MARMALADE BISCUITS
Sift together
2 cups bread flour
5 teaspoons baking powder and
1 teaspoon salt. With tips of fingers work in
2 tablespoons shortening. Add
⅞ cup milk, stirring with a knife. Toss on a floured cloth or board and roll out ¼ inch thick. Cut in oval shapes 6 inches long and 3 inches wide with round ends. Lay on tin sheet. Make ½-inch cuts 1 inch from and parallel with the ends. Put
1 teaspoon of orange marmalade in the center. Bring one end of dough through hole in other end. Press edges together and bake in hot oven or at 450 degrees F. for 15 minutes. Pastry may be used instead of baking powder biscuit dough for these turnovers.
QUICK ORANGE MARMALADE
Remove skins in quarters from
2 oranges and
1 lemon, close to the pulp. Break up pulp and remove seeds. Add
½ cup water and simmer in covered saucepan for 45 minutes. Boil rind from oranges and lemons with
4 cups water in covered saucepan for 20 minutes. Drain and discard water. With sharp-edged spoon scrape out and discard white part of skins, leaving only yellow rind. With sharp knife shred yellow rinds just as thin as possible in pieces about 1 inch long. Simmer shredded rinds again in
