Page:The Boston cooking-school cook book (1910).djvu/103

 to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work. Many obtain better results by using bread flour.

Baking Powder Biscuit II

2 cups flour 4 teaspoons baking powder 2 tablespoons butter 3/4 cup milk 1/2 teaspoon salt

Mix and bake as Baking Powder Biscuit I.

Emergency Biscuit

Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one-half inch apart. Brush over with milk, and bake in hot oven eight minutes.

Fruit Rolls (Pin Wheel Biscuit)

2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 2 tablespoons butter 2/3 cup milk 1/3 cup stoned raisins (finely chopped) 2 tablespoons citron (finely chopped) 1/3 teaspoon cinnamon

Mix as Baking Powder Biscuit II. Roll to one-fourth inch thickness, brush over with melted butter, and sprinkle with fruit, sugar, and cinnamon. Roll like a jelly roll; cut off pieces three-fourths inch in thickness. Place on buttered tin, and bake in hot oven fifteen minutes. Currants may be used in place of raisins and citron.

Twin Mountain Muffins

1/4 cup butter 1/4 cup sugar 1 egg 3/4 cup milk 2 cups flour 3 teaspoons baking powder

Cream the butter; add sugar and egg well beaten; sift baking powder with flour, and add to the first mixture, alter