The Washington times., 1926-10-25
Recipes That
VIII Add
Variety to
EDery-Day
Baking

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i cook is very often judged
by the quality of the biscuits sne
can produce. Yet biscuits that are
light and tender are within the
reach Of all. The principal require
rnents in making baking powoer
biscuits are that all the ingredients
used in the mixing shall be kept as
cold as ossible and that the Dough
be handled ,uicisly and deftly. The
latter can easily be accomplished
with a little experience. AS first
step in the actual making OF BAKING
powder biscuit. attend to the oven.
The inside oven Thermometer should
register $50 degrees F. when the
biscuits are put IN.
Measure and aift together two
cupfuls of sifted bread flour, four
teaspoonfuls OF baking powder ana
one teaspoonful Of salt. Then work
in two tablespoonfuls of any good
shortening. using two knives in q
cutting motion. Those experienced
in the art may use the finger'tips
for this process. remembering, how.
ever. to handle the mixture lightly
and quickly. When properly blend.
ed the result should resemble a
coarse meal, Now add very grad.
ually, while mixing gently with
spatuia or knife, about three-fourths
cupful Of milk. 1t is impossible 10
determine the exact amount OF
LIQUID owing to the differences In
flour. The mixture should be OF the
consistency of soft dough and yet
In good condition to handle.
Sprinkle flour on the molding
board and lift the dough from the
mixing bowl to the board Sprinkle
flour thinly over the top Of the
dough, and pat 1t out until it Is
about one inch thick. Here In the
institute we Use our hands in doing
this, gently pattinR and coaxing
the dough to the desired thickness.
However. IL you prefer to use a
rolling pin. remember to use II
deity and gently, for heavy-handed.
ness may prove disastrous. After
the dough is patted out, dip the
biscuit cutter. which may be Of
any size desired. into flour and
then cut the. rounds. In cutting
them, place the cutter carefully
being as economical of the dough
as possible.
Put the biscuits in a CREASED bis.
cult pan. If a crusty surface Is.
desired. place them so that they
are about one inch apart. But IT
thick, soft biscuits are preferred.
place them so that the edges
touch At this point the surface
OF the biscuits may be brushed
over with sweet milk to give a del.
icate brown. Bake at 450 degrees
F. for Is minutes or until well
raised and a uniform golden brow:i
on all sides.
If shortening used in making the
biscuits is butter, the amount IF
salt used should be cut to one-ha1f
teaspoonful. A real old-fashioned
shortcake can be made from the
baking powder biscuit foundation.
How to Make PopOvers
Popovers in the making call for
milk. flour. eggs and salt. Milk
is 81 per cent water, and when q
high heat ID suddenly applied to
the popover batter, the water rapid
'ly changes to steam. expands to
many times its volume. stretches
the gluten walls of the flour to
their utmost. and with the help Of
the egg forms the hollow SHE'LL On
the other hand. il a low heat is ap-
piled. the change from water %
steam is slow, the expansion is
little. the steam escapes. and the
popovers seldom pop" So use
your oven thermometer. and If you
haven't one, buy one. Make sure
OF your temperature, and you will
make sure of your popovers. In
selecting pans suitable for pop
overs, iron or cast aluminium gem
pans and glass or earthenware
custard cups are excellent. OF
course, the lighter weight gem
pans may be used, but the pop.
overs do not always pop" as they
should.
AS a first step in the popover
making. be sure of your oven,
which should. register $50 degrees
L