New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-09-22
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ing-pin" and going back TO its original thickness


It is lifted to remedy this foollshness The process
Of rolling had best be accelerated as much % POSI-
ble as no risen dough 10 Improved oy hA"o"s'
With an oval cutter about three or three-ano-a-
half by two-and-a-haif. cut out the rolls 30 as 70
leave as little waste possible. as the rolls mace
I'D from scraps moulded into form are not quite
equal to those not handled 90 much. Measure these
oval pieces cut out. and about two-nfths from the
end make q deep crease with the handle OF knife
tiny rolling pin such as come with chidrens
toys. After little practice you WI. learn JUST
where the roll. After creasing II fold the
small end the other. and pull the roll niue
at the sides to shape 1t better The sketch shows
the roll In oval shape before the end Is folded over.
and afterward when 1t is ready for baking.
Put the rolls In a large Russia iron" dripping
pan. leaving a little room between them 20 tney
do not touch Brush them with little melted
butter II you wish. but II is not necessary unless
you like a very brown crust In matter OF TINS
kind try some both ways and decide which you Ike
best. Let the rolls be carefully covered Win
kitchen towel to exclude the air. and let them
rise fully hour md half while the Kitchen hre
is coming UP. At the end OF this time there VIII
be a very brisk fire In the range Bake the ro.Is.
putting the pan on the bottom OF the oven for ny
teen minutes II the fire is hot enough to bun
them before they are done. put pan OF cold wetsS
on the slide or crate OF the reduce the heat
Take the rolls wrap them In cloths to keep them
hot and serve them as needed for breakfast,
To make raised biscuit sift a quart OF the bsst
patent process -four and a tablespoonful Of sugar.
and teaspoonful Of salt into warm earthen
bowl heated by pouring hot water In It and after
ward drying 1t with towel. Rub half-cup Of
butter through the -four. and add a pint Of luke
warm milk. Beat the batter thoroughly. and add
half a cup OF homemade yeast. or half yeast
cake melted In a tablespoonful OF milk Beat the
mixture again and "set" II in the same way you
did the rolls at o'clock p. At 10 o'clock knead
up the dough- using little -four possible. II
is best TO stir In -four at first to make stin dough;
then turn II out on Toured board and knead II fol
about three minutes. just enough to make soft
dough. 1t Is better not TO handle the dough too
much. Long kneading Is not required, only enough
handling to mix It evenly Set II TO rise I'LL morn
ing.
About an hour and half before breakfast shape
the biscuits by cutting of pieces OF the dough and
forming them rapidly Into balls about two tnches In
diameter; rub each ball lightly with melted butter
and put them rather close together In large Rus
STA iron pan or a sheet Of Russian iron hitting
in the oven. Let them rise well covered for one
hour and then bake them about twenty-five min.
utes In hot oven. $500, -.
Other articles Will be devoted to the making OF
perfect soda biscuit, baking powder biscuit ana
dropped biscuit and some Of the reasons why Dis
cults made OF the right ingredients are sucn dry-as-
dust affairs will be presented. Muffns or various
fours crumpets. gridde cakes, pancakes scenes
and the differences between them Will also be oeaas
with.