The record-union., 1897-02-26

the temperature should be even. A
person would not carry choice plant
out of the cold to the stove. Just sc
l. is with yeast; bring it back slowly
Put the dough in a pan of hot water
and warm it up gradually. II this
process is followed out the bread viii
he delicious. If the quantity of yeas'
given is used and the proper wetting
it will make more nutritious bread. II
will be more costly, but more nutrl-
tious, and therefore cheaper in the
end.
When the bread is removed from the
pan do not wrap it in towel. Let II
stand where a draft of cold air can
strike it, When it is wrapped up the
carbonic acid gas is confined in It ana
cannot escape. It should pass off and
leave the bread light. If there is nc
better way handy. put the loaf cross
wise of the top of the pan and allow
the air to pass all around it and let
the gas pass off.
BAKING POWDER BISCUITS.
For baking powder biscuits, butter
the pan with fat that has no salt in II
and dust it lightly with flour, leaving
only so much as will adhere to the
fat in order to prevent the bottom OF
the biscuit from becoming greasy
Have the oven hotter than for bread
Use one quart of sifted flour. The
quantity of flour determines the guam
tity of baking powder, and with soul
milk, the quantity of soda.
To one quart of flour add one and a
half teaspoonsful of salt This may
seem a great deal. but the biscuit want
to have a slightly salty flavor, two
rounding teasponnscul of baking pow
der that has been lightened. The guam
tity depends on the kind of powder
used Use two teaSpOonsful Of butter
If lard is used, use two level teaspoons
ful of salt. Use milk enough to make
soft dough, which depends on the
flour. For baking powder biscuit use
soft wheat flour. Rub the shortening
well into the flour with the fingers un-
til it is entirely lost. Lard, or part
| lard and part butter, may be used, bu1
butter makes more delicious biscuit
So with water and milk, all milk max
ing them richer. Mix with n knife in
stead of a spoon, as the spoon kneadS
and the knife cuts the dough. Dust the
dough on it, too soft to handle.
Dust the dough with flour and rol
| it out till it is about quarters o1
! an inch thick and cut to size about
one and a half inches gross. The
cutter should be sharp so thai
the top and bottom DO not adhere. Snt
| did not consider light, fluffy biscuit the
| best for baking powder biscuit, as they
| should be light and puff up nicely II
! the center.
Quick Swedish rolls, a delicious
/ breakfast dish, can be made out of the
same dough rolled one-fourth of ar
| inch thick. Spread with butter anc
dust with sugar and cinnamon; roll anc
cut off the ends and bake quickly.
| From the fragments of the baking
powder biscuit the -four should bt
| busted and they should be rolled into
shape again. If the surplus flour is
| left on them they will not be as good as
the first ones.
Besides quick Swedish rolls the
| dough will make fine shortcake witt
! fruit Never tse a sweetened cake fol
shortcake, as the fruit will sweeten il
sufficiently. Bake in an oven of the
same heat as for baking powder bis
cult, which needs a hot oven.
CORN BREAD.
For corn bread take one pint of corr
meal, white is preferable, as it is no
/ so strong as the yellow, two teaspoons
| cul of sugar, two level teaspoonsful o.
| salt, three cupsful of milk, four eggs
one rounding teaspOonful of baking
| powder, one tablespoonful of butter
! Sift the meal, salt and sugar together
| heat the milk till it is almost boiling
and pour it over the meal. When it !:
! cool, beat in the eggs. one at time
! Do not put the eggs in while it is hot
/ or it will cook them. Stir in the bak
| ing powder last and cook in shallow
/ pan about forty-five minutes. Aftel
adding the milk stir in the butter while
hot In making corn meal bread neyel
add flour, as it Will destroy it at once
| When eggs are plentiful use more i
! desired, but less milk in that case
than the quantity given.
| VIENNA BREAD.
/ one pint Of wetting (half milk anC
| half Water), one compressed yeas
| cake one teaspoonfGl of salt, flou
enough to make a stiff dough. Kneat
until the dough is soft and velvety
! Butter on top and let stand IN warn
place three hours or until it doubles il;
! bulk Shape into loaves and let ris'
again one hour. Bake in a moderate
| oven.
| BAKING POWDER BISCUIT.
one quart of sifted flour. one and {
| half teaspoons OF salt. two rounding
/ teaspoons Of Royal baking powder
! Two tablespoons Of butter, milk enough
to make n soft dough. Sift -four, sal
and baking powder together. Rub th'
! shortening into the -four with the fin
| gers. Add the milk and mix with ;
! knife. Roll out about three-quarter
of an inch in thickness. Cut in small
! biscuit and bake from fifteen to twent,
minutes in hot oven.
QUICK SWEDISH ROLLS.
Roll baking powder biscuit dough
! into q thin sheet about half an inch Il
dust with sugar and cinnamon. Rol
! like a jelly roll and cut off inch pieces
Bake in hot oven.
STRAWBERRY SHORTCAKE.
one quart of sifted -four, one teaspoon
OF salt two rounding teaspoons of Roya
! baking powder, three tablespoons o
/ butter, milk enough to make a sof
/ dough. Mix like baking powder bis
/ cult. Roll into sheets half an inch il
/ thickness. Bake two sheets in on
pan Butter the top of under sheet
/ When baked separate. Put a rich filling
of fruit between. Another layer o
/ fruit on top and cover with whippe,
cream.
CORN BREAD.
One pint Of corn meal (white), tw,
teaspoons of sugar two teaspoons o
salt two tahleSnonns of butter thre