Evening star., 1921-05-31
Well Made Biscuits
Never 90 BexYinx.

Hot hssuaits-sa,d butter. hot btsuu1ss
and honey or hot biscuits and mar
mahds-no ones face except . con-
flrmed dyspeptio's could help but
brighten at tho sight Of . plato Of
them on the table II they are what
proper biscuits should be>-tsndsr
naky and well baked.
Biscuits arc not dinioult to make
whom . few important points are kept
In mind. These are to use a good
recipe to mix as quickly as possible
after the baking powder IL noistened.
to have the dough Just stin enough to
handle and to bake In rather hot
The following recipes for making
bi biscutts are recomme nded by food spe-
cialists in the Department Of Agri-
culture:
PLAIN BAKING POWDER BISCUIT.
2 CUPS sif.ed aour "a to tent,s cup liquid id
ss::Dsso se::ssa. ''l. o.1tn. .aaa % ss' parts sf
tablespoon. short
eninE.
ing powder. Cut or chop the shorten
ing into the -four with a knife or
cookie cutter until well distributed.
Finally. if necessary. rub the mixture
between the tips of the fingers unit!
it is like meal. Add just enough cold
liquid to make a soft dough that can
be handled on the board, mi king with
knife if possib BILE. Mix quickly and
handle the dough very lightly. Place
ii on Toured board, roll to the thick
desired shape. Place the biscuits on
a baking sheet or in shallow tins
busted lightly with -four and bake
| in a rather hot oven for ten to fifteen
! minutes or until thoroughly baked.
Drop Biscuits.
F.; To save time in preparation or when
no cutter is At hand the dough may be
dropped on the tin by spoonfuls about
one half inch apart. The mixture. al
though soft. should be stiff enouhg
! not to spread on the tin. yet soft
baked have a smooth. rounded surface
! rather than a rough. lumpy one II
desired, the top may be brushed with
milk or smoothed gently with knife
dipped into water or milk. Bake as
above.
These emergency" or drop bis
cults are not quite like the rolled
| ones, yet If Of the proper consistency
they are equally good. Indeed. some
excellent judges Of pastry insist that
they are always little more tender
soUR-MII4K BISCUIT.
az cups sifted -four. tablespoons shorten
y teaspoon sait. ipO
| y tea spoon ba king soda ms
| 1 teaspoon re king nov. About y cup sour mill
! der. or butoermilk.
| Sift together the -four, salt. baking
! powder and soda Cut or chop in the
| shortening. add the sour milk and
! mix as usual. Bake thoroughly in a
! hot oven for about ten to twelve
minutes Be sure that the milk is
sufficiently sour to neutralize all the
| soda.
II desired. d-op biscuit may be
| made, using about one cup of the
| sour milk for mixing and one-half
! teaspoon soda
! POTATO RISCrIT
. cups sift~d flour mn mashed potato
! teaspoon salt tswc-t ar irish.
3 teaspoons baking tablespoons shorten
powder ing
| Lau'd SUFFICIENT ~ mix.
Sift toeetht~ the hour. salt and
baking powd'- -. or rub into this
| the cold She 49, -. In the same
| way rub into tl.s our mixture the
mashed pota'r finally. add Just
! enough cole ,:aairi 10 make the ma a
| cling tocethAr r. NOT knAad Place
on Toured board roll until one-third
| inch thick and cut INTO rounds Place
thH-A in lightly aoured biscuit tins
End hake for f1fteen to twenty min
utss in a moderately hot oven Rake
All potato breads more slowly than
thosa made with -four alone.