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According to the Food Company Cookbooks blog, “Jenny Wren Recipes (1926, 16 pages) is a cute little pamphlet with recipes for biscuits, shortcake, dumplings, pancakes and waffles, quick breads, doughnuts, pies and cakes, cookies and other desserts.”

Jenny Wren ready-made (self-rising) flour originated in Lawrence Kansas since the 1920s. The flour mill operated on the riverfront of the Kaw River in conjunction with the Bowersock Mill.

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  • 1 C cheddar (grated)
  • 1/3 C butter or shortening
  • few drops Worcestershire sauce
  • dash cayenne pepper
  • 1 C Jenny Wren flour (1 C flour + 1-1/2 tsp baking powder + 1/2 tsp salt)


  • Cream cheese and butter.
  • Add sauce and pepper.
  • Then add flour.
  • If grated cheese is used it may be necessary to add small amount of water to make dough stick together.
  • Consistency should be the same as for pie crust.
  • Shape in ribbons using a cookie machine, or roll out like pie crust.
  • Cut in long thin strips.
  • Bake in hot oven (450 degrees) until delicately browned.

Categories: Appetizer  Misc. Bread  Snack 

Author Credit: Zelma Levin Goldstein

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