The home science cook book

Into light bread dough work a tablespoon of butter. Make into round cakes with a biscuit cutter. Spread grated cheese over the tops freely ; double and bake when very light again. These are particularly nice when small and crisp, and served with salad. Raised Dumplings for Stews. Bread dough made with shortening and well risen may be cut in small shapes and cooked with a meat stew for dumplings. Let them rise a little while after shaping, put into the boiling stew, cover closely, and cook fifteen minutes. Fried Bread Sticks. These are made by shaping the raised bread dough into small pipe-stem rolls. After they have risen again till very light, drop them into hot fat and cook till brown. Raised Griddle Cakes. Mix one cup of warm milk, one tablespoon of butter, one teaspoon of sugar, one-half teaspoon of salt, one-fourth yeast cake, and one cup of flour. Let it rise over night; in the morning add one egg, yolk and white beaten separately. Buckwheat flour, or half corn-meal and half white flour, may be used in the same way. 34 Home Science Cook Book. Quick Doughs. General Directions for Mixing. * Arrange fire and dishes for cooking, measure everything before mixing any, sift dry materials, add liquids, mix thoroughly, and cook immediately. Two or three even teaspoons of baking powder usually are equal in leavening force to one rounding teaspoon of cream of tartar and one-half level teaspoon of soda, or to one-half teaspoon of soda when used with one cup of sour milk or one cup of molasses, and changes in recipes may be made accordingly. The use of sour milk has been condemned because of the tendency to use an excess of soda with it. But thick, sour milk is not so variable in acidity after all, and the use of one even teaspoon of soda with each pint of such milk is safe and satisfactory. Soda is cheap and sour milk is also, while cream of tartar and baking powder are expensive, so those whose income is limited do well to master this process. For the convenience of the average family the following recipes all have a pint of flour or meal as their basis. Smaller or larger quantities are easily made. Once the general proportions and the office of each ingredient are learned, it is easy to make many variations. The process of mixing is practically the same in all cases. The ingredients are mentioned in the order in which they are to be put together. The flour is sifted before measuring and sifted again to mix the other materials with it. Quick Doughs. 35 Butter, beef drippings, or other fats may be used according to the appropriation for expenses. Biscuit. Sift together one pint of flour, three teaspoons of baking powder, one-half teaspoon of salt. Rub one tablespoon of shortening into the flour. Mix as soft as can be handled with two-thirds cup of milk or water. Roll, cut, and bake. Quick Dumplings for Stews. Leave out the shortening in the biscuit dough and use enough milk to mix soft ; drop from the spoon into the boiling stew, cover, and cook rapidly for ten minutes. Muffins. Sift together one pint of flour, two teaspoons of baking powder, one-half teaspoon of salt, and one tablespoon of sugar. Add one tablespoon of shortening melted, one beaten egg, and one cup of milk. Mix thoroughly and bake quickly. Blueberry Muffins.