Evening star., 1921-09-02

berries or blueberries. wash, dry and
flour them before adding to the bat
ter.
With Soft Dough.
The soft dough is the baking pow
der biscuit dough. and scones. short
plain crust for meat pie or for a
deep-dish fruit pie can all be made
from 1t. as can score OF other dishes
that you can invent for yourself by
dried; nuts. chocolate, even chopped
cold meat.
Biscuit dough offers as many varia-
tions, If not more. than muffin batter.
By increasing the amount OF sugar
and shortening you will have a short
more tender and crumbly when the
fat is increased. The biscuit mixture
may be formed into little balls and
steamed for dumplings. You may
roll the dough out quite thin and
lightly and sprinkle the surface with
several folds In the dough to inclose
the cheese. Sprinkle some over the
top. cut in narrow strips and bake.
These cheese straws are nice to serve
with salads. A mixture of sugar and
cinnamon may be used in place 9f the
cheese. and the surface sprtnkled
with a mixture of Clipped beef, raj
sins, currants and citron, The Whole
should be rolled like a jelly roll. Cut
in about one and one-half inch slices
and bake cut side down. Cinnamon
sandwiches are delicious. Jelly or
grated maple sugar is often used in
the same way. Chopped nuts in bis
cult dough are good. With the addl.
you will have a still richer dough
from which scones are made. These
are usually cut in diamond shape and
br4~hed with sugar and egg mix
tu.e before baking. Cooky dough
cont inS more eggs. sugar ana snort
enirt and less milk and leavening.
With a Stin Dough.
The stiff dough is the bread dough,
the pie crust dough, the hard cooky
ar the gingerbread dough. Sweet
breads and rolls may be made from
il For these extra sugar and snort
t,,ing are added to the straight dough,
AID in addition one or two we'll
beaten eggs and extra flour enough
to make the dough suitable for knead-
ing. Do not add any more flour than
is absolutely necessary or the dough
will be compact and the nn1sheo
product will not be light and tender.
The sweetened dough will rise slowly.
but not until it has doubled its bulk
should 1t be shaped into rolls, braids
or other forms.
Cinnamon fruit buns are made by
rolling the dough, when 1t Is light,
into sheet about half an inch thick.
brushing over with butter and sprink-
currants, then rolling 1t up like
jelly roll and cutting it in slices
about an inch and a half thick. Place
the slices Upright in creased pan
and when light bake as usual. For
raisin bread add to the dough used
For apple kuchen bake the sweet
dough in a sheet with the following
mixture on the top: Three table.
spoonfuls of sugar, one tablespoonful
of cinnamon, two tablespoonfuls OF
melted butter and four sliced apples.
dough with the sharp edge downward.
If you want the best results from
any of the mixtures above described,
remember that since egg Is thicken-
ing and leavening as well as wetting.
you can reduce the amount of flour
and Of baking powder to the extent
Of one-half teaspoonful for each egg
that you use. A trace of sugar, say,
about q teaspoonful to cup OF flour.
will give to plain flour mixtures a
certain softness of flavor that many
persons like.
A Cake That Keeps well-A loaf
cake that will keep fresh for a num-
Der Of days is made as follows: Make
custard Of one-half cup OF milk,
one cup OF sugar and one egg yolk.
Remove from the fire and add the
grated rind and the strained juice of
one lemon. Allow the custard to
cool. Cream one-half cup of butter
with one cup Of sugar. then beat in
the yolks of two eggs and add slowly
one-half cup Of milk. Now sift two
cups of -four with two teaspoons Of
baking powder and add and beat well.
Fold in the beaten whites Of two eggs
and turn into a buttered and Toured
cake tin. Bake in a moderate oven
for forty minutes.
Prize Sponge Cake.-Beat the yolks
of two eggs until thick and light. add
half cup Of sugar gradually, beating
constantly; add three-eighths Of a cup
of hot water or milk and one-half cup
of sugar gradually. Heat the mix
ture three minutes, add one-half tea
spoonful of lemon extract and the
whites of two eggs beaten until stfff.
Mix and sift one cup of flour. one and
one-half teaspoons of baking powder
and one-fourth teaspoon of salt, then
fold into the first mixture. butter and
flour a shallow cake pan, turn in the
mixture, spread evenly and bake in
moderate oven for twenty-five min
utes.