Bow Knots
11/4 cup shortening
1/2 cup butter
2 1/4 cups flour
1/2 teaspoonful salt
Take 11/4 cup shortening, 1/2 cup butter, 2 1/4 cups flour, 1 2 teaspoonful salt. Sift dry ingredients together, work in the shortening and butter, lightly add water enough to mix a dough .Roll out a thin cut in long narrow stripe foll these. Stripe into bow knots and bake a delicate tis in a quick oven. Remove from the oven, spread with currant jelly.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL FEBRUARY 1922