The Barre daily times. (Barre, Vt.) 1897-1959, 1921-07-12
The Art of Making Biscuits.

All domestic authorities are agreed
that the word biscuit means twice
baked, but few are aware OF the
pretty little tale connected with its
origin, which was given as follows IN
the Worcester Mass. Evening Gaz.
cite of recent date: In 1000 the French
court was journeying through the
provinces While making a stay in
small village, the master baker OF the
place was commanded to supply cake
which should not only be palstable.
but should also be of r kind not pro
durable in any other place.
The order caused the master baker
to think furiously, for he was an am
bilious man who hoped to establish
a reputation.
4 But the more he thought the less he
succeeded in puzzling out new
recipe. He mixed -four. sugar and
milk, and then thinking that nothing
new could come out of his mixture,
he left the shop in despair.
His little son, who was also his
apprentice, remained alone in the
bake house and wondering what
was to be done with the dough, since
his father had left no instructions
The father did not return for somc
time. and the boy, knowing that the
dough would spoil unless it was
baked very soon, decided at last that,
whatever the consequences might
be. he must act on his own respon
sbility, and do the best he could.
So he made the dough into small
round cakes, and put them into a
moderately hot oven. Presently he
took them out again, and il occurred
TO him that the cakes would look
much better glazed.
Therefore he put a glaze on them
and pushed them back in the oven.
He was Just about to take them out
when his father came hurrying in gave
quick glance round and asked
"Where is the dough ! prepared before
went out Here II Is, father. ]
have made il into little cakes, and
they have been baked twice (bis
cuitsln said the lad
The father, in a furyTaged around
the bake house, then took up one Of
the little cakes put il into his
Mouth. and was delighted, for the
boy had invented by mere chance
cake which the father had vainlv
tried to produce The little biscuit
became the national cake of France,
and has kept its name and fame to
this day. For almost every one vel
comes the addition 10 the menu of a
plate of flaky, tendr, golden brown,
hot biscuits.
Unfortunately not every cook
knows how to make a perfect biscuit.
II is either too thick and doughty or
too thin and hard This may be due
TO the lack Of good recipe,or it may
be caused by too much care and
manipulation in mixing Too much
handling has been the downfall of
many an otherwise perfect pan Of
biscuit Biscuits made after the
following recipe are 1.-THE really and
trulymelt in your mouth kind.
Baking powder Biscuit.
Mix together and sift two cupfuls
Of -four, five level tesspoonfuls Of
baking powder and one level tea =
spoonful Of salt Then work in with
the tips Of the fingers three table
spoonfuls Of shortening. When the
mixture looks like coarse meal, add
gradually one cupful OF milk and
water mixed
The dough should be rather soft.
and If this quantity Of liquid does not
make It 50. add one tablespoonful
more As fours vary, il is sometimes
necessary TO vary the amount Of
liquid 10 suit them.
Turn the dough out on a Toured
board and pat it into place gently.
Now roll il 10 the thickness Of one
half inch: cut ont the biscuits and
place them in a CREASED pan; with a
small brush moisten the upper sur
face with a little milk. This viii
give them a delicious brown. Then
bake in a very hot oven for Is min
utes. which should be plenty Of time
for baking if the biscuits are not cut
too thick.
Emergency Biscuits
When you are short of bread and
want to make biscuits in q hurry.
try these. Add one half tesspoOnful
Of salt and two Tablespoonful Of
baking powder 70 . pint Of -four,
sift quickly and add . generous table
spoonful of lard Make = hole in tie
center Of the dry ingredients and potir
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