Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1884-04-10
Ghe 1on5ehuld.
ABOUT BISCUITS.

There is legend current among house
wives that the ability to make good biscuits
consists not particularly in recipes or exper-
ence, but in certain mysterious power
called knack. And furthermore, one must
be resigned to the fact that this most enyia-
BILE star is variable, and one must be pre-
pared to endure complaisantly at any time
suspension of good luck. For instance. II
your biscuits are not perfect you have only
to say, II generally have nice biscuits, but
now for few days [ have had bad luck,
and your company are satisfied that you
have done your best, having only to regret
that they called at the wrong time. It is
also widely known that when the housewife
puts forth her greatest efforts to present
sample OF fine buiscuits on the occasion of
some particularly distinguished callers, that
they generally lack just little OF being dis
NAL failures. Then, also, when there is no
one to get lunch for but the baby and the
dog, 10, they come out of the oven wonders
of perfection.
was about six years learning to make
biscuits, during which time never partook
of palatable one at the house of a friend
but what l would say, Your biscuits are
beautiful. Won't you tell me how you
made ttem?" | would invariably receive
general directions about as they are given
on the yeast powder cans, and the added
and emphatic sequel, 'but then it's all In
the knack." During my experience tested
the virtues of great many recipes, and
made samples of all of them. One said.
'mix soft and quick" | was soft enough
to do so, and my result was pan of some-
thing like compressed pancakes. ssHaye
the oven very hot" | did, and my biscuits
appeared well BACKED for a performance
that did not take. "On account of the adul-
teration of yeast-poweer, use double guam
tity.' ''doubled' with no result. ssUse
plenty of lard and butter" used these
melted indigestibles until the family an
nounced that they were hygienically fused
up" Use no shortening" [ did lust so,
and when put the biscuits out for the dog
he gave me one sad look and went away
without his luncheon. Finally was initia-
ted into rational way OF making biscuits.
Ny benefactor came to the house to have
charge of things while we were all away.
We returned unexpectedly one day and
found him kneading at the table. 'sWhat.
are you making bread?" said. "No, bis
cults" "Why, never saw any one knead
biscuits" But he kept on kneading all the
same, till saw that this dough was as puffy
and spungy as yeast dough. When he
placed them in the oven, which was as cold
as we generally have it for yeast bread the
heat of the oven was slowly increased till
the biscuits were brown. All this was new
to me, but the result was something sur
prising. The biscuits were white, flaky,
tender and light as French rolls. My bene-
factor said: "You want to use Just two
teaspoonfuls of yeast-powder to qnart of
flour; mix well with the dry flour. Use
butter or cream mix them hard enough to
handle, using cold water or milk. Knead
them well until dent made with yeur
finger rises quickly. Let them have a
chance to raise In the oven before you get
it too hot. Don't get worried, but take
your time. Then, if they are not good.
blame the groceryman.-Co Cor. Rural Press.