Domestic science (1914 text-book)

2. Sift all dry ingredients. j(|_j||^^ 3. Cut in the fat as directed for drop biscuit. H Hpii J P^ 4. Add just enough milk to make the dough yiq, 61 — the right consistency to handle. Biscuit Cutter 5. Sift a little flour onto the molding board. 6. Turn the dough onto the floured board and work it quickly with the hands. Digitized by Google 7. Pat the dough down to about one-half inch in thickness. 8. Dip the biscuit cutter into flour and then cut out the biscuit. 9. Place biscuit in floured pan and bake as directed for drop biscuit. Principles : 1. This dough is still stiflFer than the drop biscuit dough; it is stiff enough to be handled, but it should be touched as little as possible in order that it may be tender. 2. Biscuit should be baked at once before the baking powder has given off all its leavening power and the dough becomes solid. 3. There should be as little flour on the board as it is possible to have and still handle the dough. 4. Flour should not be left on the board and there should be none sticking to the outside of the biscuit, as it does not bake, besides making the baked biscuit very unattractive. Serving: Serve same as drop biscuit. Cleaning up: 1. What utensils have been used for the first time? 2. Be sure to wash the molding board very carefully with soapy water, then rinse it thoroughly, and dry it. 3. Do not let any flour fall onto the floor and be sure that none is left about stove or desk. What has been learned: 1. To knead biscuit dough as little as possible. 2. To use as little flour as possible on molding board. 3. Not to let flour stick to outside of biscuits. Supplementary Recipes Soda Biscuit Materials used: Class Rule Home Rule i c sour milk i c flour 1 c sour milk 2 c flour ^ tp soda sifted \ tp salt i tp soda with } tp salt with 2 tb flour i tp baking J c flour 3 tp baking J tp fat powder 2 tp fat powder Digitized by LjOOQIC FRUIT ROLLS Cream Scones Materials used: Class Rule i c flour i tp baking powder i tp sugar I A tp salt i tb butter iegg I tb cream Home Rule 2 c flour 4 tp baking powder 2 tp sugar } tp salt 4 tb butter 2 eggs i c cream Mix and sift dry ingredients. Cut in butter, add eggs, well beaten, and cream. Toss on a floured board, pat and roll to } inch thickness. Cut in squares, brush with egg white, sprinkle with sugar, and bake in a hot oven 15 minutes. Lesson LII Fruit Rolls Materials used: Class Rule i c flour 1 tp baking powder J tp salt 1 tb sugar i tb butter 2 tb milk or water 1| tb English currants or raisins Utensils needed: Rolling pin 3 bowls 2 measuring cups Work to be done: 1. Put oven on to heat. 2. If raisins are to be used, put them in the strainer and set that into a large bowl containing warm water. Wash the raisins and then lift the strainer out of the bowl. 3. If currants are to be used, first dip them in flour, then wash them in warm water the same as the raisins. Home Rule 2 c flour 4 tp baking-powder i tp salt 2 tb sugar 2 tb butter i c milk or water s or i c English currants or raisins spoons sieve knives molding board Digitized by Google bowl Sift all dry ingredients, except the sugar, into the mixing Cut in shortening as for biscuit. Add the liquid the same as for baking powder biscuit. Toss onto the floured mixing board, work quickly, only enough so that the dough can be rolled. 8. Roll till one-fourth of an inch thick, bearing down very lightly on the rolling pin. Fig. 62.— Roll Making 9. Brush the rolled dough with melted butter. 10. Sprinkle dough with fruit and sugar, and roll it like a jelly cake. 11. Cut roll into pieces about three-fourths of an inch long and bake on a floured tin the same as biscuit.