The globe-independent. (Hagerstown, Md.) 1943-19??, 1943-10-28
The Honemaker's
Corner
By MARY DOUGLAS

up in the packages, we just natural
ly, during these busy days, have lost
the art of making biscuits like
mother use to make.
And nowadays, with so many
foods rationed, biscuits have real
job to do. Meat shortcakes, turn
overs and biscuit topped casserole
dishes make little meat go far and
taste like more There is no mys
terry to turning out feathery bis
cults. It's the light touch that does
the trick. Try following these sim
pie hints-cut shortening into the
-four until in little Jumps; avoid
overhandling the dough; knead it
gently but no longer than half
minute; roll out gently and use as
little flour as possible, working in
too much flour often makes the bis
cults tough.
Here is a good basic recipe for:
Baking Powder Biscuits
cups sifted -four
3 teaspoons baking powder
l teaspoon salt
Ia cup shortening
About 2/3 cup milk
Mix and sift the dry ingredients.
Then cut shortening into them I'M
til Jumps are the size of peas, using
two knives or pastry blender.
Add enough of the milk, while
stirring with a fork, to make soft
dough that can be easily handled.
Turn onto a lightly Toured board,
and knead lightly 20 to 30 seconds.
Then roll or pat out about one-half
to one inch thick Cut with Toured
cutter, and place on a creased or
oiled baking pan Place about one
inch apart if you like a crusty bis
cult, or place close together for a
soft biscuit Knead dough trim
mings, roll out and cut. Bake in a
hot oven (45O F.) II to IS minutes
Serve hot. Makes liz dozen two
inch biscuits.
And here is a biscuit recipe that
is good, too:
Sausage Biscuits
3 cups bread flour
teaspoons baking powder
teaspoon salt
1/3 cup shortening
About cup milk
u pound uncooked sausage meat
Tomato sauce or brown gravy, if de-
sired
Mix and sift dry ingredients.
Blend in shortening, then mix to a
light dough with milk. Divide into
two portions and roll out Thinly
spread one portion with sausage
meat and cover with remainder of
dough. Cut into squares and prick
with a fork. Bake 90 minutes in a
hot oven (375 to 400 FL. Serve
plain or with tomato or brown
sauce
Pears can stand on their own
merits for eating raw, but they can
also contribute nobly toward many9
a cooked dish. Here are couple of
ways to use them:
Baked Pears
Pare, cut in halves and core pears. !
Place them in baking dish Sprin-
file fruit with sugar, dust with Gin
namon, and add to the dish, table
spoon water for each pear Cover
them closely and cook them from |
to 2 hours in very slow oven, 300
degrees. The pears may be dotted
with butter or margarine if desired. /
Stewed Pears
Pare, quarter and core, u pears.
Boil for 8 minutes cups water, IA
cup sugar and rs teaspoon salt. Drop
the pears into the boiling sirup and
cook gently until tender Add to
the sirup 2 sticks of cinnamon and
y lemon sliced The spices may be
omitted and when the pears are
cold add ! to 3 tablespoons rum or
creme de menthe and little red or
green vegetable coloring.
Old pillow cases can be used to
cover dresses in the clothes closet T
Make slit in the closed end and
draw the case over the garment on
the hanger.
To do a real good job of mending
household linens, haste a piece of
YOTR RFCTpEc VIII