The Alaska citizen., 1912-03-11
Beaten Biscuit.

Almost everybody knows that beat
en- biscuits are typical Southern
dish. They deserve to be better
known throughout the country. True,
you need to have particular ma
chine to make them, but after you
have become accustomed to the bis
cult you will not regret buying the
machine. Success in making them
depends upon having the materials
thoroughly chilled before they are
used, handling the dough rapidly
while it is being rolled, and main
tanning a steady heat in the oven
while the biscuit is being cooked.
Use two measures of shortening
to one of liquid, flour enough to
make a soft dough, and salt to suit
your taste-about one rounding tea
spoonful to quart of flour. The
best shortening for the purpose is
pure, homemade lard; the best flour
is the fine winterWheat flour known
as pastry flour; the best liquid,
sweet milk-although part water and
part sweet cream may be used
When only water is used the bis
cults are difficult to brown. In
summer cracked ice and cream may
be used. When cream is used re-
duce the quantity of shortening.
You must be very particular in
summer to have all the materials
well chilled; for example, after mix
ing the dough place it on ice for
some time before rolling it.
Cut the lard and salt into the
flour; then add the milk, and stir
until you have smooth, easily
handled dough. Roll rapidly in the
biscuit machine, doubling and throw
ing dry flour on the dough until il
is smooth, light and sitter than
bread dough, but not hard enough
to impede the rolling. Only prac-
tice can give the required rapidity
for catching, doubling and throwing
back the dough. The last time it
goes through the machine the roll
ers should be brought near togeth-
er, so that the dough, when laid on
a marble slab or moulding board,
will be but half an inch in thick
ness. Cut into small, round cakes,
prick well, letting the marks go
entirely through the biscuit, and
bake for about 80 minutes.
Creole Chicken Gumbo.
One small chicken, one-half pound
ham, l quart of fresh okra, 3
large tomatoes, onions, / small
red pepper, 2 tablespoonfuls of flour
3 quarts of boiling water, l bay
leaf and salt.
In louisiana especially chicken
gumbo is a much-prized dish. When
making it remember that the ham
should be rather fat; the okra
should be sliced thin, and if you
have none that is fresh use a can;
If you have no fresh tomatoes use
small can; every seed must be
removed from the red pepper; the
salt will be matter of taste, al
though you will require about three
teaspoonsful
After frying the ham take it out
and brown the chicken slightly in
the fat. When this has been done
take the chicken up, and into the
fat remaining in the pan put the
onions, minced, the okra and flour.
Cook for about % minutes, stirring
frequently, taking care that the mix
ture does not burn If there is
not fat enough add a tablespoonful
of butter. Pour the mixture in
soup-pot; then rinse the frying-pan
with little water and pour the wa
ter on the vegetables. Cut pepper
into small pieces and wash well in
order to make sure that no seeds
are left. Now add the ham, chick
en-, tomatoes, water, bay leaf and
salt. Boil up once, then set back
where the dish will simmer slowly
for two hours. Stir every little
while to prevent burning. Serve
with plain boiled rice.
Maryland Mincemeat.
One peck of apples, 8 pounds of
cooked beef, pounds of suet, 1
quart of canned cherries, 2 quarts
Of grape juice, 1 pint of cider,
pint of apple butter, l glass Of or
ange marmalade, one-fourth of a
pound of candied orange peel, one
half pound citron, 2 pounds seeded