A text-book of cooking

In using the rolling pin for stiff doughs, when more pressure should be exerted, the pin should be lifted up at the end of each stroke. Pressure in opposite directions should not be exerted at one stroke of the rolling pin. BAKING POWDER BISCUITS 2 cupfuls flour ½ teaspoonful salt 4 teaspoonfuls baking powder 2 tablespoonfuls fat ¾ cupful (?) milk or water Mix as in drop biscuits, using less milk, so that the dough is just stiff enough to roll out. Roll gently to \ inch thickness on a slightly floured board, and cut into small biscuits. If any dry flour clings to the top of the biscuits, moisten it with a little milk or water. Place on a slightly oiled pan, and bake in a hot oven from 12 to 15 minutes. Serve hot on a folded napkin or doily. APPLE DUMPLINGS Make Baking Powder Biscuit dough. Roll until ½ inch thick and cut into pieces. Place an apple (cored and pared) in the center of each piece. Fold the dough over the fruit and bake or steam for ½ hour, or until the apples are soft. The dumplings may be browned in the oven after steaming. Rich biscuit dough or pastry (see p. 252) may be used for Apple Dumplings. Other fruits may be used instead of apples. FRUIT ROLLS Make a biscuit mixture, using 4 tablespoonfuls of butter instead of 2 tablespoonfuls of fat, as given in the recipe for Baking Powder Biscuits. Gently roll to ½ inch thickness, and spread the following ingredients over it : 1 tablespoonful butter ½ teaspoonful cinnamon 2 tablespoonfuls sugar Fruit For the fruit use : ½ cupful dried currants, or ½ cupful raisins and 2 tablespoonfuls citron, or 2 cupfuls chopped apples it CUT" BISCUIT 227 Roll as jelly roll, then cut into pieces ½ inch thick and place (cut side down) on buttered tins. Bake in a hot oven 15 to 30 minutes. If apples are used, serve the roll with cream and sugar as a dessert. If the dried fruits are used, serve the roll in place of a hot bread or cake. Compare recipes for "drop" and "cut" biscuits. How do they differ ? Why should biscuits be "patted" out rather than rolled out with the rolling pin ? If dry flour clings to the top of the biscuits after cutting, what is the result after baking ? How can this be remedied ? How can the biscuit cutter and rolling pin be prevented from sticking to the dough ? Why should biscuits be served on a napkin or doily ? Write a recipe for Baking Powder Biscuits, using 2 j cupfuls of flour as the basis. How many apples of medium size are required for Apple Dumplings, when 2 cupfuls of flour are used ? Why do Apple Dumplings require a longer time for baking than Baking Powder Biscuits ? How should citron be cut for use in cooking ? If apples are to be used for the fruit of Fruit Rolls, give in order the measuring, the preparation, and the mixing of the materials. DIVISION TWELVE YEAST BREADS: STIFF DOUGHS LESSON LXXVII Yeast; Loaf Bread Experiment 77 : Conditions for Growth of the Yeast Plant. — (a) Mix together 1 tablespoonful of flour, 1 tablespoonful of sugar, ½ cake compressed yeast, and 5 tablespoonfuls of cold water. Put 1 tablespoonful of the mixture in a test tube and majk the tube "a." Fill the tube nearly full of lukewarm water and stand in a warm place for 15 minutes. Examine, noting especially the appearance at the top of the test tube. What kind of substance (gas, liquid, or solid) has been formed by the growth of the yeast plants ? (b) Put 1 teaspoonful of the yeast mixture in a test tube, and rill nearly full of boiling water. Label it *' b " and after 15 minutes examine. Is there any change in the contents of the tube ? What has happened to the yeast plants ?