Evening star., 1933-03-31
Sweet Biscuits and Cakes
Ingredients That Are Available Provide Great
Variety-Types of Filings and CONNECTIONS.

~ UICK service biscuit dough 1
made without moldinI
board, rolling pin or biscuit
cutter. Water will serve fo
~ the wetting and lard or on,
Of the cheaper fats for the shortening
Sift the flour. salt and baking powde,
into bowl. the same as when makini
ordinary biscuit, dough; chop or rub IL
the shortening and with as little ma
nipulation as possible, then ado nquit
enough to make very soft dough
moist and spongy. You should get thil
result with not more than a turn Of
two Of the mixing spoon. Drop tht
dough, In rough Jumps. into CREASED
mufiin tins, or on a baking sheet, anc
you will have odd, attractive looking
little cakes, rough on top, but crisp
tender and porous.
The addition of q little sugar and 9
few dried currants or raisins converts
the mixture into an excellent luncheon
bun, or, when the dough Is baked ir
q nat tin, with perhaps an egg in the
wetting for further enrichment, an ap-
petiztng hot supper cake to be eaten
with butter, or with a sprinkling o1
cinnamon and powdered sugar over the
top crust, q Sunday morning coffee
cake. For variety, chopped apples or
other fruit can be added to the plain
dough. which can also be used for
dumpfinss or for the crust Of a meat
pie.
A deep stonewsre baking dish, nearly
filled with -sweetened berries of any
kind, and. dotted with little pieces of
this dough, close enough to each other
to run together In the baking. makes
an excellent quick dessert. Little dabs
Of the dough as big as q walnut dropped
into q frying kettle, will come out in
queer shapes and can be served with q
green salad, or be busted with sugar,
and substituted for crlllers. A re-
sourceful housewife viii find q good
many more uses for this labor-saving
dough and tho oftener she makes It
the more she win enjoy devising further
adaptations Tor It.
Rulings fsss Cakss.
Peanut butter fillings are good. Mix
and level tablespoonful of butter,
then add two tablespoonfuls of peanut
butter and enough cream to moisten
the mixture.
To make 4 chocolate filling, melt two
squares Of chocolate, and when the
sirup Is partly cool add half cupful
Of brown sugar and two tablespoonfuls
OF cream. Flavor with teaspoonful of
vanilla and add chopped nut meats
until It Is Of the right consistency.
Use the mixture as q filling between
loaf cake or cookies. ~
Another good filling consists Of thick
strawberry preserves into which you
have worked Q tablespoonful Of pine
apple Juice and enough fresh grated
coconut to make paste.
To make Q fig AiHns, put half q
pound Of Ass into saucepan with
over Q sl0W IRE. Cover the saucepan
and let the 11g8 simmer until the water
Is absorbed. Then chop the figs very
fine. return them to the IRE with half
Q cupful Of hot water and the Juice
Of half . lemon, and cook to smooth
paste. IL fAisin filling u preferred,
use one cupfu1 OF. chopped rAisins, half
. cupful of sugar, half cupful Of
water and one tablespoonful Of Hour.
Boil the MIXTURE Until thick, being care
ful to watch It, as it burns easily.
You can make nllfng that has an
Oriental navor II you rub to q paste a
dozen stoned dates and half q teaspoon
full Of ground cloves, and thin the mix
ture vsth little orange juice or cream.
Spread It on medium sweet crackers.
M Coeky Filling2
Chop q cupful Of ginger very fine
and blend with 1t enough thick, sweet
cream to make the mixture Of the right
consistency for spreading. Put this fill
ing between thin cookies. You can
make another excellent ginger filling
with preserved ginger and candied
orange pcel. Chop equal quantities Of
the two ingredients very fine, and add
enough ginger sirup and orange juice