Page:The Boston cooking-school cook book (1910).djvu/102

 CHAPTER V

BISCUITS, BREAKFAST CAKES, AND SHORTCAKES

Batters, Sponges, and Doughs

Batter is a mixture of flour and some liquid (usually combined with other ingredients, as sugar, salt, eggs, etc.), of consistency to pour easily, or to drop from a spoon.

Batters are termed thin or thick, according to their consistency.

Sponge is a batter to which yeast is added.

Dough differs from batter inasmuch as it is stiff enough to be handled.

Cream Scones

2 cups flour 4 teaspoons baking power 2 teaspoons sugar 1/2 teaspoon salt 4 tablespoons butter 2 eggs 1/3 cup cream

Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers; add eggs well beaten, and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness. Cut in squares, brush with white of egg, sprinkle with sugar, and bake in a hot oven fifteen minutes.

Baking Powder Biscuit I

2 cups flour 4 teaspoons baking powder 1 teaspoon salt 1 tablespoon lard 3/4 cup milk and water in equal parts 1 tablespoon butter

Mix dry ingredients, and sift twice.

Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing