Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-04
BISCUIT NOVELTIES FOR
THE AUTO HAMPER

For the automobile luncheon hamper
or the afternoon tea table many deli
cious morsels can be prepared with the
simplest of biscuit dough as founda-
ton. Any good recipe can be followed
up to the point where the dough is
ready for shaping, when originality steps
in and suggests this or that change
from the usual tea biscuit shape
For instance, roll the dough as thin
as for cooky and stamp out pieces with
an oval cutter. On each oval spread
little softened jelly or JAM leaving a
dry margin all around. Roll the dough
from end to end. inclosing the Jelly
filling. Pinch the Tapped end, and when
putting them in the baking tin see that
all the Tapped sides are underneath, so
| that the pressure against the pan will
keep the little rolls from opening. They
should not be more than four inches long
and should be baked until slightly brown
With this idea as basis, any number
of variations are easily worked out
Anything in the way of faxed smoked
fish. sardine paste. finely chopped chick
en- or minced cold meat will make a
suitable filling for these little Followers
which may be served hot or cold, as
preferred. Made in a little larger size
| filled with preserves or fresh fruit and
served with a hot fruit sauce, they make
attractive individual buildings, appro-
| pirate for simple home meal
Somewhat on the style of patty shells
| are the cases made from biscuit dough
| which are SO convenient for the serving
| OF individual portions Of salad from a
luncheon hamper The cases should be
carried separately from the salad and
not filled until serving time, avoiding
any possibility Of the delicate biscuit
! becoming moist with salad dressing.
| After cutting thin rounds Of the dough,
| cover each one with a second thin layer
| of dough cut like ring. This is easily
4 done by using the same cutter for both
and removing the inner portion Of one
| with smaller round cutter. Bake until
thoroughly Drowned, as these do not call
for the softness of the usual tea biscuit,
but should be more like bits of pastry.
These cases are invaluable for outdoor
meals, and they may be filled with any
thing available and used for the salad or
sweet course, according to what Is served
within them For an automobile iuncn-
con, where no regular table is set, they
offer q practical method of passing tnol-
vidual portions. BY cutting the dough
with a larger cutter, thus providing
more generous receptacle and filling the
shell with a hearty mixture of well sea
soned fowl, meat or hard boiled eggs, in
combination with lettuce or celery, the
main part Of the outdoor luncheon can
| be easily and daintily served.
For the afternoon tea table nothing is
more welcome than tiny tea biscuits fresh
/ from the oven and with some bit Of nov
| city added In the cavity followed out
| from the upper crust. A sharp-edged
apple corer does this work neatly and
leaves a little well Of just the right size
| to hold a spoonful of jam or rich MARINA
lade. 4 little cream cheese put in first,
| then a little jam and another bit OF
! cheese makes a combination particularly
delicious. Where men are to be present
at tea time, crisp bacon in fine dice
| makes a filing sure to be appreciated.
/ Another appetizing variation possible
| with the same dough is to cut 1t In small.
!; thin triangles. In the center of half
| the pieces place spoonful Of the filling
| used for Banbury tarts. Cover with the
| other triangle and pinch the edges all
around. Throw into hot fat and fry like
| crullers. Dry on blotting paper and roll
| in sugar These must be very small and
dainty If for the tea table. They may be
served either hot or cold.