2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/2 tsp. cream of tartar
1/2 c. vegetable shortening
2/3 c. milk
1 egg, unbeaten

Sift flour, baking powder, salt, sugar and cream of tartar into bowl. Add shortening to flour mixture; blend together until of cornmeal consistency. Pour milk into flour mixture slowly; add egg. Stir to stiff dough; knead 5 times on lightly floured board. Roll to 1 1/2-inch thickness. Cut with 1 1/2-inch biscuit cutter. Bake on greased cookie sheet for 15 minutes at 450 degrees. Yield: 12 biscuits.

(Pocono Lake)