Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-19
IJot Biscuit, Test Of Good Cooking,
IS Made Easy BY Mrs. WILSON'S Recipes
-, Ago French Bakers Apprentice Originated This
Delicucy by Accident--Some of the Variations That
Have Since Been Discovered
-, MRS. NJ. A. WILSON

"a IluOC c"pNO D'
BY MRS. NJ. A. WILSON ,.,...
c.sy.sat lssr li ,.5s.. sy Ts:; Trss::;sr5sd "a A. "''',
r u,rd biscuit is French and
means twice baked. Inc 9 st9rs .,
-. biscuit comes from lansuJuo' n,n;n~ ,hs
t.nm,,i ID. province in France. puIs nnhor and md
ssii,.,t,senth century one day pan, ,,roaorn
sa'ee'.o,ticc were Mt n loss 10 prepaIc
4 his appsnaI tidbit for visiting royalty
On u"ooo,rt-who was passing through
--tne .,;,lage. The baker mixed ms
their hut was in despair as to thc
dough, 81 shaping It and baking 1t. he
mahne,, % II bis apprentice to finish SO the
left II " dod II into small cakes about
boy mot ,,arters of an inch thick ana
three q tSsm' Then after baking he gave
oakeu aiaze of sugar and water to nnish
them u and returned them to the oven
them va ,ho ylaze. Thus the biscuit. or
TO se' ,oled' became the rage. and still
twised Y .oday n very popular dough mixture
in France. o,,or,r;s;nu French
Inv hos n large variety of these little
oass. oss. in his shops now. Many mousse
cas c'na. have their pet recipes Tor pls-
wM' WIZ hut think you, VII, ali IKE
eul.', e.'s ons. Just try it and find out now
4 ss.icious II can be.
Mix Biscuit
place In a mixing bowl -.
rla.o Tsece and three quarters cups OF
lifted os. gSHyt' gsS1t teaspoon of salt, ,-,,.. .
ghres ~ level tablespoons OF odkn9
-...drr
'ooose 'ose level tablespoon Of sugar; e,rr
~. ~ tuice Nice and then rub into the hour
.s,, s /, is fine and foury,
unIr, !. tablespoons OF lard,
Tson rUu add one cup Of milk and cnop
Ine;; s;,t ar and -four together to form
ine i,ae,h Turn on lightly houred pGarn iuon
doIs. .o,l out three quarters OF an llJn
ANY, sns " Cut with two linen o,seu.. r.
inter .nttsr and then place one men aphat
eu' w : baking sheet and bake IN a Us no,
on on.r for fifteen minutes. hemoVe ,;th ut
S,usb the tops of the piscutts M au WI"
U,ssr and water and return 10 tne otsn' W,
Turn Turn off the heat and allow tne .teo S.s
LJ, III. to stand in the oven for three
or four minutes.
" " SootcI, Oat Biscuit
D.. sufficient rolled oats through the
,.ad cbonper, using the fine knife to
mSs,ure ,O two cups. Place In mixing
bowl and add
One teaspoon of baking po,sder,
One tablespoon Of melted butter,
0ne.haU cup of pdter.
Work in the bowl to a good smooth,
elastic dough and then break on the
nieces the size of walnut and roll
pn lightly floured board as thin as
naper. Lay on baking sheet and baKe
IN A hot oven for ten minutes.
THESE famous biscuits are fine for
neople who suffer from indigestion, as
they must be thoroughly chewed.
Ratialland Biscuits
Place in a mixing bowl
Three cups Of -four.
Ore-haU teaspoon of salt,
Tpo level tablespoons OF baking
porder,.
Sift to mix and then rub into the
-four
Place in a small bowl
One cog.
Nine tablespoons of milk.
Beat to mix and then lift two table
spoons of milk into cup and set aside
LOT HlHLp, I sc tIt VI thN Nbt
and milk to form a dough. Turn on a
lightly Toured pastry board and roll
cut one half inch thick. Now spread
with the following mixture:
Four tablespoons Of finely chopped
nsb,
Too tablespoons Of finely chopped
cdndied ginger,
-Four tablespoons Of finely chopped
seeded raisins.
Fold and roll as for jelly roll and
Five level teaspoons Of baking
porder,
Ono level tablespoon of sugar.
Sift and then add two thirds of q
cup Of milk and work to q smooth mix
ture. Drop by the spoonful on Il
creased baking sheet one inch apart
end bake in hot oven for twelve min
utes.
Chantilly Biscuits
One poik OF coo,
e-halt cup of sugar,
Three tablespoons of shortening.
Pace in a mixing bowl and cream
until light. and then add the white OF
an egg beaten light and
0ne'hat cup of milk,
Three cups Of -four,
One-hdt teaspoon of salt,
TTo level tablespoons of baking
ponder.
Sift -four, salt and baking powder
'hen work to a smooth dough and rol
out on n lightly Toured pastry boart
one'half inch thick Cut with biscuit
cutter, then wash with little mill
1nd sprinkle with granulnted sugar
race one inch apart on baking sheet
Just before putting the biscuits in thu
oven lay one seeded raisin on each bis
sun, Bake for twenty minutes in 1
moderate oven.
Sandwich Biscuit
Use large 81. inch biscuit cutter
tOr these biscuits. Place in a mixin,
6our cups Of -four,
Tne T,e teaspoon of salt,
anree level tablespoons of bakin,
One level tablespoon of sugar.
S'it to mix and then use one cuE
S Sau Two tablespoons of milk to form
koasn' 1nrn on a lightly Toured pastr,
ts,u ana roll out one quarter incl
anS saSk; Cut and then take two biscuit,
Sn Snu brush the top Of one with melted
Su. u.ef; Lay second biscuit on thi.
ana Set on baking sheet about on,
St Snt a haif inches apart and bake IN {
sOS nv oven W for sixteen minutes. Let coo
cu,,, "H 'heh split or separate the two bis
ss twos0 ana place a sandwich filling be
'ee"' These biscuits are nice fol
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Always the same /
dalicinuo An.