THESE ARE GOOD

Wairarapa Times-Age, 8 July 1938, Page 4

THESE ARE GOOD

THE COOK SHOULD TRY THEM. RELIABLE RECIPES. Baking Powder Biscuits. 2 cups flour 4 teaspoons baking powder | teaspoon salt 4 tablespoons lard J- cup milk or more Sift dry ingredients together; rub shortening into flour with tips of fingers. Add liquid gradually to form a dough which separates from bowl into a soft ball. The amount of milk will vary with the quality of flour. Place dough on a floured board, gently flatten with rolling pin to about J inch thickness, cut, place in buttered pans; with a pastry brush lightly cover tops of biscuits with melted butter and bake in hot oven for about 15 minutes. (400 degrees F.). Pie Crust. 2 cups pastry flour 1 teaspoon salt ■? cup lard Ice water Cut lard into the flour with 2 knives. Add water very slowly, just enough to make a stiff dough. Chill in refrigerator before using. For pie shell, roll dough about i inch thick. Bake in quick oven. (400 degrees F.).

Popovers. 1 cup flour 1 teaspoon salt 1 cup milk .. 2 eggs 1 tablespoon melted butter Sift salt and flour together; beat eggs thoroughly and mix with milk and gradually add. to flour. Add melted butter; beat with Dover egg-beater for 5 minutes. Pour into hot greased popover pans and bake in hot oven. (450 degrees F.). Have oven very hot; do not open oven door for first 15 minutes. Then lower heat and bake about. 30 minutes more. (350 degrees F.). Griddle Cakes and Waffle Batter. 1J cups flour 3 teaspoons baking powder J teaspoon salt 1 cup of sweet milk (or J cup sweet milk plus i cup orange juice). 1 tablespoon sugar 2 eggs (beat yolks and whites separately) 3 tablespoons melted butter Sift dry ingredients into bowl, add beaten yolks of eggs to milk, then add slowly to dry ingredients; next add melted butter, and lastly fold in beaten egg whites. Waffle and pancake batter should be tested for right consistency before using. If batter sticks to griddle, 'more flour is needed. If a' bit heavy, more liquid may be needed.

Muffins. 4 tablespoons butter 4 tablespoons sugar 1 egg 1> cups flour 3 teaspoons baking powder $ cup of milk Cream butter; gradually add sugar; then the beaten egg; sift flour and baking powder together and add alternately with the milk. Bake in moderate oven. This makes 10 muffins. (325 degrees to 375 degrees F.). Variations: For bran muffins use same muffin batter and add i cup of bran. For corn muffins, add 2 tablespoons cornmeal to plain muffin batter. For date muffins, add last, J cup finely cut stoned dates which have been dusted with flour, to plain muffin batter. Orange Drop Biscuits. 1 cup flour 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar 2 tablespoons lard Grated rind of one orange 4 tablespoons milk 2 tablespoons orange juice 1 tablespoon melted butter Sift dry ingredients together. Rub lard in flour until it is crumbly, then add the sugar, orange rind, milk, melted butter, and last, the orange juice. Mix well. Drop by teaspoonfuls on greased pans and bake in quick oven about 15 minutes. (400 degrees F.). (Orange must be grated very lightly as only the yellow oily surface should be used.)