Foods, their selection and preparation

Scones. Scottish scones are another variation of biscuits. They have egg added to a rich biscuit dough in the proportion of 1 to 2 eggs to 2 cups flour. The tops usually are brushed with egg. The liquid is sometimes cream. When cream is used the other fat may be decreased. The egg, slightly beaten, is added to the cream or milk, the two combined amounting to approx¬ imately J as much, by measure, as flour. A small amount of sugar (J to 1 tablespoon to each cup flour) is sometimes added. Currants also may be added. These are stirred into the flour-fat mixture before the liquid is added. Scones are cut in various shapes — diamond, square, pie-shaped, and round. Since scones are richer than biscuits they do not dry out so easily and may be served cold or reheated. Both biscuits and scones are good split and toasted. In England and Scotland scones are used frequently to accompany tea. Shortcake and Dumplings. Shortcake is a variation of biscuits. It is made from a rich biscuit dough. It may have sugar added, when it is a dessert shortcake. The fat may [illustration: PAGE 274] vary from 2 to 4 tablespoons per cup flour. If sugar is used, from J to 1 tablespoon for each cup flour is usually sufficient. The sugar is sifted with the other dry ingredients. Shortcake is often baked in two layers, with butter or other fat brushed over the bottom layer before the top one is put on, so that the shortcake will split easily. In this case, the dough is rolled about one-fourth inch thick. It may be cut and baked as in¬ dividual shortcakes, as large round cakes the size of a pie, or baked in a sheet. Since short¬ cakes are usually larger than biscuits and may contain sugar, the baking temperature should be approximately 425° F. Shortcake dough may be used in place of pastry for baked fruit dumplings. It is rolled a little less than one-fourth inch thick and cut in squares or circles large enough com¬ pletely to surround peeled and cored apples, or other fruit to which sugar, spices, and butter may be added. The edges of the dough are moistened and pressed together. The dumplings then are baked or cooked by a combination of steaming and baking until the fruit is tender and the dough is cooked. The dumplings are served with cream or a sauce. Shortcake dough may be used instead of pastry for fruit cobblers, deep-dish pies, and fruit rolls. It may be used also for meat pies, without sugar. When used for meat pies, meat drippings may be substituted for other shortening, if desired. Plain Pastry. Plain pastry or pie dough differs from biscuit and shortcake in that it contains a higher proportion of fat and a lower proportion of liquid. This makes it a very stiff dough. At least \ as much fat as flour, by measure, must be used in pastry. If this amount of fat is to make tender pastry, the fat used must be one of high shortening value. Even then, if the flour is hard wheat, one third as much fat as flour may be pre¬ ferred. U. S. Bureau of Home Economics Strawberry Shortcake • A rich biscuit dough makes a tender flaky base for this shortcake The fat should be cold and is cut into the flour and salt until the fat particles are about the size of peas and coated with flour. The salt, \ teaspoon to each cup flour, is mixed with the flour and fat.