Cut Bank pioneer press. [volume] (Cut Bank, Mont.) 1909-current, 1914-10-09
NEW BISCUIT DAINTIES
RECOMMENDED AS VARIATION
FROM STANDARD RECIPES.
Appealing With "FiIlIng" of Stiff or.
ange MISUNDERSTANDING Con-
fections Popular With Every
body-Clover Biscuits.

Light, f1aky, biscuits, temptingly
Drowned, always receive a smiling
welcome at the table. But have you
eve tried any variations of your stand
ard recipe? have experimental and
have concocted some goodies that dis
appear like cake, writes a contributor
to the Woman's World. They are de-
licious not only for the home meal
but for lunches. And the ~housekeep-
er finds them just the thing to serve
with chocolate as light appetizing re-
freshments to guests.
Orange two-story biscuits are my
own idea. To make them, sift togeth-
er two cupfuls of bread -four, two tea.
spoonfuls baking powder, half a tea
spoonful salt and a tablespoonful of
sugar Beat one entire egg and add
two-thirds of a cupful of sweet milk
for Wetting the dough. No shorten
ing is used. Knead the dough lightly
and roll thinner than biscuits are usu-
ally made. Cut the rounds with a
cookie cutter or the open end of a
pound baking powder can. From half
of the rounds remove the centers
with a smaller cutter. Spread the
whole rounds with melted butter. lay
one of the dough rings on each and
MI the centers with stiff orange mar
malade before baking.
Nut-drop biscuits were my next sue
cessful trial at making goodies" For
them, sift together a pint oil -four,
half a t~easpoonful of salt and two tea
spoonfuls of baking powder. Rub in
q generous tablespoonful of butter
and stir to the consistency of a thick
batter, using sweet milk to moisten.
Add half a cupful of chopped nuts and
drop he dough with a spoon upon
a creased baking sheet, leaving an
inch between drops" for swelling.
Sandwich biscuits require four cup
fuls of flour, four tablespoonfuls Of
baking powder, a teasponful of salt,
two tablespoonfuls of meat drippings,
half a cupful of milk, and water to
complete he etting to the ordinary
biscuit consistency. Roll the dough
thin, like pie crust, cut, spread half
the rounds with butter, add a filling
OF seasoned, finely ground, cooked
ham, then lay on the covers and bake.
Clover biscuits are dainty mouth
fuls. Use any standard recipe for
regular biscuit dough. Cut into
rounds an inch in diameter. Il use
the center of my round loaf cake pan.
inverted, as a cutlery Place the tiny
rounds in threes in creased gem cake
pans and glaze the tops with egg.
yolk mixed with a little water. When
baked, the group of three from each
mold will come out in trefoil shape.
They are nice to serve with cheese.
Hot-cross biscuits taste good at any
season Of the year. Their ingredients
consist of: One quart flour, one tea
spoonful salt, four te~aspoonfuls baking
powder, half a cupful Of butter, half a
teaspoonful each of ground cinnamon
and nutmeg, one tablespoonful finely
chopped citron or candied orange
peel, half a cupful Of currants, one
egg, and sweet milk to make a firm
dough. Some brands Of -four absorb
more moisture than others, so the
amount of milk or water used for bis
cults Is not absolute. Roll an inch
thick, cut in large rounds, cut two
gashes at right angles across the top
of each, and moisten the tops with
milk before baking. Some cooks like
to fill the cross cuts with sugar.