Evening Republican, Volume 18, Number 166, Rensselaer, Jasper County, 16 July 1914 — NEW BISCUIT DAINTIES [ARTICLE]

NEW BISCUIT DAINTIES

RECOMMENDED AS VARIATION FROM STANDARD RECIPES. •» —■ Appetizing With "Filling” cf Stiff Orange Marmalade—Nut-,Drcp Confections Popular With Everybody—Clover Biscuits. Light, flaky, biscuits, temptingly browned, always receive a smiling welcome at the table. But have you ever tried any variations of your standard recipe? I have experimented and have concocted seme goodies that disappear like cake, writesa contributor to the Woman's World. They are de.licious not only for the home meal but for lunches. And the ho us ekeeper finds them ‘just the thing to serve with chocolate as light appetizing refreshments to guests. Orange two-story biscuits are my own idea. To make them, sift together two cupfuls of bread flour, two teaspoonfuls -baking powder, half a teaspoonful salt and a tablesponful of sugar. Beat ohe entire egg and add two-thirds of a cupful of sweet milk for wetting the dough. No shortening is used. .Knead the dough lightly and roll thinner than biscuits are usually made. Cut the roupds with a cookie cutter or the open end of a pound baking powder can. From half of the rounds remove the .centers with a smaller cutter. Spread the whole rounds with melted butter, lay one of the dcugh rings on each and fill the centers with stiff orange marmalade before baking. Nut-drop biscuits were my next successful trial at making “goodies.’.’ For them, sift together a pint of flour, half a teaspoonful of salt and twojteav spoonfuls of baking powder. Rub in a generous tablespoonful of butter and stir to the consistency of a thick batter, using sweet milk to moisten. Add half a cupful of chopped nuts and drop the dough with a spoon upon a greased baking sheet, leaving an inch between “drops” for swelling. Sandwich biscuits require four cupfuls of flour, four tablespoonfuls .of baking powder, a teasponful of salt, two tablespoonfuls of meat drippings, half a cupful of milk, and water to complete the wetting to the, ordinary biscuit consistency. Roll the dough thin, like pie crust, cut, spread half the rounds with butter, add a filling of seasoned, finely ground, cooked ham, then lay on the covers and bake. Clover biscuits are dainty mouthfuls. Use any standard recipe for regular biscuit dough. Cut into rounds an inch in diameter. (I use the center of my round loaf cake pan, inverted, as a cutter.) Placethe tiny rounds in threes in greased gem cake pans and glaze the tops with egg yolk mixed with a little water. When baked, the group of three from each mold will come out in trefoil shape. They are nice to serve with cheese.

Hot-cross biscuits taste good at any season of the year. Their ingredients consist of: One quart flour, one teaspoonful salt, four teaspoonfuls baking powder, half a cupful of butter, half a teaspoonful each of ground cinnamon and nutmeg, one tablespoonful finely chopped citron dr candied orange peel, half a cupful of Currants, one egg, and sweet milk to make a firm dough. Some brands of flour absorb more moisture than others, so the amount of milk or water used for biscuits is not absolute. Roll an inch thick, cut in large rounds, cut two gashes at right angles across the top of each, and moisten the tops with milk before baking. Some cooks like to fill the cross cuts with sugar.