The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-12-26
DROP BISCUIT.
How Delicious Surprise May Be
Dropped Into the Willing Mouth
of the Family on Cold Evenings.

The falling leaves suggest sadness,
but drop cakes quite the reverse and II
surprise is wished for supper or
luncheon and one does not care 10 take
out the moulding board, or undertake
any troublesome or fussy cooking, drop
biscuits will be found easy TO make
and digest as well as delicious in the
eating. They are made as follows:
Rub thoroughly between the hands.
into a quart of sifted flour, a bit of
butter and lard half and half, the size
of small egg, small half teaSpoonful
of salt and heaping teaspoonful or bak-
ing powder, make a hole in the centre
and pour in a pint of milk, stir brisxly
and lightly with a fork, and drop from
a spoon into a creased baking pan por-
lions large enough TO make a proper
sized biscuit and bake from Is to 20
minutes in a quick oven, serve hot.
They may be dropped into muffin rings
if desired, but the informal shape of a
genuine drop biscuit is then done away
with.
Drop cakes are baked in the same
manner, the latter made thus: Rub to
a cream "a small butter ladle is excel
lent for this purpose) half a cup of but
ter and a heaping cup of graduated
sugar. add to this the we'll beaten yolks
of two eggs reserving the whites beaten
stiff to stir in with the flour which is to
be sifted with teaspoonful of baking
powder, next add half cup of milk
and little nutmeg or vanilla fiavoring,
now stir in an even cup and half OF
flour and drop as above.
Dropped fish balls are also very deli
cate and if properly made appear like
brown puff balls. The secret of the sue
cess of these breakfast favorites, con-
sists in the fact that the potatoes must
be light and fiakey before the shredded
fish is added, nothing will impart this
same fiakiness like beating briskly with
a fork, while the potatoes are warm and
this also produces a snowy white
ness. Peel and boil six even-sized po-
tatoes or cut them evenly, when soft,
but not watery, drain, return TO the
hot saucepan, grasp the handle and
put back and forth on to hot part of
the range tossing them several times,
until each potato looks fieecy, and soft.
Only think what different material this
is, with which to concoct a fish ball or
croQuet than the damp lumpy horror a
careless cook produces. Put the pota-
toes into a warm bowl and mash them
tnot pound them) with a wire maSher,
adding first two tablespoonful of hot
milk and a tablespoonful of butter.
When the potatoes are being prepared
for the table more milk should be used,
but for balls or croquettes less must
be used. When the potatoes are free
from Jumps beat with the fork as de-
scribed above when they light Git all
takes less time than seems when read
ing, as the cook should be brisk), add a
teacupful of carefully shredded and
boned salt Goldfish, or any left over
white fish, flour to taste. with salt and
white pepper, and drop from the spoon
in bits the desired size into deep boiling
fat. If rolled out balls are desired use
only a scant tablespoonful of milk,
shape into cork shape or balls with the
hands, roll in bread crumbs and egg
and cook as above.
Beware of soggy, lumpy fish when
striving for perfection either for the
creamed variety or balls. There are
one or two brands of prepared Goldfish
that are not woody" but usually to
prepare it at home pays we'll for the
extra trouble. Buy a thick bit of fish,
soak over night, bring to a boil as soon
as the fire is going, drain, dry
thoroughly. remove the bones carefully
and pick into fine shreds- If the fish
is properly dried the process will be
easier and the result lighter, than with
the too often used damp fish.
EMILY FRED.