[Illustration: FIG. 11]
59. Baking-Powder Biscuits.--The ability of the housewife as a cook is
very often judged by the biscuits she makes; but they are really very
simple to make, and if recipes are followed carefully and measurements
are made accurately, only a little experience is required to produce
excellent ones. The principal requirement in making baking-powder
biscuits, which are illustrated in Fig. 11, is that all the ingredients
be kept as cold as possible during the mixing. Tiny, thin biscuits may
be split, buttered, and served with tea, while larger ones may be served
with breakfast or luncheon. In order to utilise left-over biscuits of
this kind, they may be split and toasted or dipped quickly into boiling
water and heated in a quick oven until the surface is dry.
BAKING-POWDER BISCUITS
(Sufficient to Serve Six)
2 c. flour
1 tsp. salt
4 tsp. baking powder
2 Tb. fat
3/4 c. milk
Mix and sift the flour, salt, and baking powder. Chop the fat into the
dry ingredients until it is in pieces about the size of small peas. Pour
the milk into the dry ingredients, and mix them just enough to take up
the liquid. Make the mixture as moist as possible, and still have it in
good condition to handle. Then sprinkle flour on a molding board, and
lift the dough from the mixing bowl to the board.
[Illustration: FIG. 12]