Evening star., 1936-07-23

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cups Of scalded milk, then cool and
add these to l beaten egg. Combine
with the yeast and water. Stir in
cups Of sifted soft-wheat -four and
11a teaspoons of salt until the dough is
stiff enough to knead. Toss on a
Toured board and knead from 10 to Is
minutes or until the dough is smooth
and elastic. Put the dough in a creased
bowl, grease the surface Of the dough
and keep in warm place until doubled
in bulk. Turn out on to the board,
knead, grease the surface Of the dough
again, cover and put in the refrigera-
tor.
Next day, when ready to use the
rolls, cut of the amount of dough re-
quired, shape it into rolls, in the bak-
ing pan, put them in a warm place and
let them rise to double their bulk.
Then bake from IS to 20 minutes in
hot oven (400 degrees Fahrenheit). .
The remaining dough will keep in the
refrigerator for three or four days, or
even a week. Less sugar may be used,
but the dough loses sweetness when
kept over.
"OUICK breads include biscuits and
all the batterbreads, with their
many variations. And those variations
are often due to the kind of -four or
meal and to the leavening agent
Wherever wheat -four is used, whether
white or whole wheat, the texture of
the bread Is affected by the amount Of
kneading or stirring. For drop bis
cults, the ingredients are barely mixed
in a dough soft enough to drop from
a spoon. For a fiat rolled biscuit, a
sitter dough and just few strokes of
kneading. For a tall, f1aky biscuit.
about 18 strokes. Wheat muffin mix
lures should be stirred only enough to
mix and moisten all the ingredients.
More stirring makes mullins with tun-
nels inside and irregular peaks on top
or over the side of the muffin pan. AS
leavening, soda and sour milk may be
substituted for baking powder-a scant
half teaspoon of soda for each cup of
sour milk, which replaces sweet milk.
In corn meal there is no gluten as
in wheat flour. The proteins there
will not hold leavening unless REIN
forced with stronger, elastic proteins,
such as are found in eggs, or in wheat
flour. Corn dodgers, hoe cakes, ash
cakes and other plain meal-and-w
corn breads are unleavened. The mix
ture would not hold leavening. The
leavened corn breads all contain eggs
or wheat flour or both, partly because
Of the need for the egg or wheat pro-
teins to hold the gas released when the
baking powder, or the soda and sour
milk, react in the batter. Eggs, of
course, add both flavor and food value
to corn breads. Spoon bread, the
softest, usually is also the richest in fat
as well as in eggs"
X X *
CHEESE BISCUITS.
II teaspoonful salt
q cup milk
2 cups -four
teaspoonsful baking powder
"a cup butter
y cup grated cheese
teaspoon sugar
Sift dry ingredients together; work
in butter and then grated cheese. Add
milk and mix all ingredients thor
oughly. Toss on a Toured board and
pat into desired thickness, cut out with
small cutter and bake in a hot oven
(4250 F) for about IL minutes.
ORANGE BREAD.
cups pastry -four
teasponsful baking powder
n teaspoonful salt.
Y cupful sugar
eggs, separated
l cup orange juice
u cup milk
1 tablespoon melted butter
Sift -four, measure and resift three
lines with baking powder, salt and
sugar. Beat egg yolks slightly. add
orange Juice and continue beating.
Add milk and stir, combine with flour
md add butter. Beat egg whites until
stiff and fold into the batter; If de-
sired, add u to u teaspoonful grated
orange rind. Turn into buttered loaf
i'm (8x4x3 i11ches), pushing well into
he corners and leveling the top.
Spread with a mixture made as fol-
ows: Cream tablespoonful butter
md stir in " cup sugar, dash Of
cinnamon and 4 teasponful grated
orange rind. Bake bread for 20 min
ties at 300' F., then increase the oven
to 375o and continue
baking 80 minutes longer.