The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-10-15

~ 81 81 SS8.s well llkeQ ii once
tried
Variety is good
Miss Alden for the cook as
we'll as for those
who enjoy the fruits of her laborS,
SO here are few new recipes for
quick breads which I feel sure you
will do we'll to add to your list:
Biscuits and Variations
2 cups flour
! teaspoon salt
| 4 teaspoon baking powder
! 4 teaspoon shortening
q cup milk
Sift flour once before measuring.
Sift the flour, salt, and baking pow
der together. Rub in the shorten
ing with the finger tips, or with
shortening cutter. Add milk to make
a soft dough. Roll out, or pat out,
and cut with biscuit cutter. Bake
in hot oven about Is minutes.
This recipe makes about Is bis
cults. The measurements are, of
course, level.
Date Biscuits
To the above recipe, add 4 cup
chopped dates.
Orange Tea Biscuits
When the plain baking powder
biscuits have been cut out and ready
for the oven, place on top of each
biscuit u cube of sugar dipped in
orange juice.
Cheese Biscuits
To the dry ingredients, add Y
cup grated yellow cream cheese, and
bake as directed.
Butterscctch Biscuits
Make the recipe for plain baking
powder biscuits. Roll to Il inch
thickness, spread the surface with
2 tablespoonful melted margarine
and Il cup brown sugar. Roll up
like jelly roll, and cut in u inch
pieces. Place cut side down in pan
which has been spread or creased
with 2 tablespoonful of margarine
and sprinkled with Il cup brown
sugar. Place in very hot oven.
Baking time about ten minutes.
Pocketbook Biscuits
Make the plain biscuit recipe. Roll
and cut the dough into rounds
Spread rounds with melted marga-
rine or butter, fold over as for
pocketbook rolls, and bake in hot
oven.
Date Bran Mullins
cup -four
teaspoonful baking powder
u teaspoonful soda
u teaspoonful salt
IL cups bran
Il cup moIasseS
l cup milk
l egg
2 tablespoonful melted marga-
rine
q cup dates
Mix and sift flour with the bak-
ing powder soda and salt, and add
the bran. Add the molasses, milk,
egg well beaten, and shortening.
Beat thoroughly, and add the dates
cut in small pieces. Put in creased
muffin pans, and bake in moderate
oven about IS minutes. Recipe make
IL mullins.
COrnmeal Mullins
I cup cornmeaI
] cup -four
Il teaspoonfuI salt
teaspoonfuI baking powder
/ cup milk
egg
2 tablespoonful shortening
Mix and sift the cornmeal, flour,
salt, and baking powder. Add the
milk gradually, then the well-beaten
egg and melted fat. Bake in well
creased muffin pans in hot oven.
Jelly Corn Mullins
Use the recipe for cornmeal
mullins. Fill creased muffin tins
one-fourth full. Put a teaspoon of
jelly on top of the batter in each
cup, cover the jelly with more bat
ter, and bake in a hot oven.
Dixie Corn Bread Waffies
III cups cornmeal
II a cup bread -four
teaspoon full baking powder
Il teaspoonfuI soda
tablespoonful sugar
IL cups buttermilk
2 eggs
8 tablespoonful melted nsrga-
rine
Mix and sift dry ingredients. Beat
eggs and buttermilk together. Com
bine the mixture, and add melted
margarine. Heat waffle iron to
8 minutes. Pour on batter equiva-
lent to or tablespoonful, and
bake until golden brown.
Nut Bread
III cups whole wheat -four
III cups white -four
X cup sugar
teaspoonful baking powder
Il teaSpoonful soda
teaspoonfuI salt
1 cup chopped nuts
1 egg
/ cup sour milk
To whole wheat flour, add re-
mainder of dry ingredients, sifted
together. Add nuts, unbeaten egg
and sour milk. Mix to a smooth
dough; turn into a well-greased loaf
pan and let stand Ii minutes. Bake
In a moderate oven IS minutes. II