The San Francisco call., 1899-10-29

hands until 1t is like sand, then add
enough water, with a pinch of saleratus
dissolved in it, to make a stiff dough.
Flour your board or table and turn the
dough out; then beat with rolling-pin or
potato-masher for three-Quarters of an
hour, turning it and folding it as it be,
comes fiattened. When you can break OFF
a piece short with your fingers and the
dough looks light and f1aky it is done:
Then hammer out to the thickness of half
an inch and cut out your biscuits, baking
In a quick oven. These are excellent to
make in quantity, as they keep well
and are better than crackers.
ENGLISH BISCUIT-One and half
pints flour. one cup corn starch, three
tablespoons of sugar, teaspoon of salt, two
heaping teaspoons of baking powder, two
tablespoons lard, one egg, one and hall
cups sweet milk. Roll half an inch thick.
rub over with milk, lay on buttered tins
and bake.
LUNCH BIsCUIT-One pint -four, one
tablespoon butter. three OF sugar. two
powder sifted with the -four, pinch of
salt one cup milk. Cut out into biscuit
or bake in large cakes on fiat pan
SODA BISCUIT-Put one quart flour be-
fore sitting into a sieve, with three tea
spoons of baking powder, one of salt and
one tablespoon white sugar; mix all thor
oughly with the flour, run through sieve,
rub in one level tablespoon lard or butter
Cor half and half, wet with half pint
sweet milk; roll on board about an 1nch
thick cut with biscuit cutter, and bake in
a quick oven fifteen minutes. If you have
not milk use a little more butter and wet
with water Handle as little and make as
rapidly as possible.
GRAHAM BISCUIT-Three cups gra-
ham flour, one cup of wheat flour, two
teaSpoonfuls baking powder well mixed
or sifted together, dry; rub in two large
tablespoonfuls Of butter. little salt. half
cup of sugar, one beaten egg, and cold
sweet milk, enough to make soft dough;
roll out, cut with cake cutter and bake at
once.
MUFFINS, NO. BEAT well the yolks
and whites of four eggs separately; to
the yolks add three .pints sweet milk. two
heaping teaSpoonfulS of baking powder,
salt, stir in enough flour to make batter.
then add the whites of the eggs, one-half
cup butter, drop into gem pans and bake
Immediately. For graham mullins use
graham -four instead of white -four. Many
persons would like cup of sugar stirred
into the batter.
MUFFINS, NO. 2-Mix one heaping tea
spoonful of baking powder and a little salt
in one pint of -four; add to the beaten
yolks of two eggs one teacup of sweet
milk or cream, a piece of butter melted
half the size of an egg, the -four with bak-
ing powder and salt mixed, and the we'll
bake Immediately in gem pans in a hot
oven and take out and send to table at
once.
pint flour. sifted with two heaping tea
spoonfuls of baking powder, a piece of
butter half as large as an egg, one egg,
sugar.
full Of sweet milk. bake very quickly; have
muffin tins well warmed beforehand
CORNMEAL MUFFINS-One-hal pint
fresh meal and one-half pint flour, sifted
powder. piece of butter half as large as
an egg, one egg, three tablespoonfuls of
sugar, one teacup of sweet milk; bake
very quick; have muffin tins well warmed
beforehand
THE ADVANTAGES OF THE FRYING
U N1AT r1asHr r-11rr
sible meaning Of the word "saute'' abomi-
nate the directions to fry. The properly
fried article is, however, a delight to
the epicure. 1t is neither made into a
To succeed in frying the following rules
must be observed:
l. The food selected for frying should
not require long time to be thoroughly
cooked; indeed, 1t should not require to
be cooked longer than is necessary for the
crust to get a nice golden brown color.
immediate formation of a crust; if 1t is
not, it will soak into the food, thereby
giving unsatisfactory results.
8. The amount of fat should be propor-
tionate to the volume of the food, because
the greater this amount is the less it Is
cooled by the dipping of the food. Do not
forget that it is better to. have too much
fat than not enough. as there is an econ
omy in doing so. When the amount of
frying material is large 1T is easier to
maintain It at the right degree of tenn
perature, thus making the food absorb as
small an amount of it as is necessary for
forming the crust
UTENSILS-A deep frying pan and a
skinner or a wire basket are all that are
needed. The pan should be of heavy tin.
or, better, of aluminium, and have two
handles; the wire basket, very useful
utensil, of timed or aluminium wire
heartily recommend the use Of wire
basket for frying, as 1t enables you to dip
the food in without splashing and to take
1t out quickly and at one time In case
of the food being too wet there is a foam
Ing which makes the fat run out.
CHICKEN CROQUETTES = Propor-
Tons for I'VE persons; The flesh Of one