February, 1921. 



GLEANINGS IN BEE CULTURE 



or? 



situatod as most of us are for houseliold 

 lielp, there is no dangor of removing so 

 jiiiioh of the work from housework that she 

 will not get enough exercise. 



THE liousekeeper who can make good 

 baking powder biscuits has the foun- 

 dation for many choice recipes. Below 

 I am giving several standard recipes for the 

 foundation biscuit, with suggestions for a 

 few of tlie tempting dishes which can be 

 made from the foundation recipe. An inven- 

 tive housekeeper will be able to think of as 

 many more. 



The drop biscuits are so easy that a child 

 can make them successfully, and they are 

 quite as good for certain purposes as those 

 rolled and cut. For breakfast biscuits the 

 flour, baking powder, salt, and shortening 

 may be mixed the evening before. Then in 

 tlie morning add the liquid and make the 

 drop or rolled biscuits, as preferred. As 

 small biscuits may be baked in 10 to 12 

 minutes it is a simple matter to have a pan 

 of hot biscuits for breakfast without rising 

 any earlier than necessary to make coffee 

 and heat the ready prepared breakfast cer- 

 eals. 



The exact amount of liquid needed in a 

 biscuit recipe cannot be stated, as the vari- 

 ous flours vary so much in absorbing powers. 

 Milk, milk and water, or all water may be 

 used. I generally use skimmed milk. 



Any kind of well-flavored fat may be 

 used in biscuits. Chicken fat may be used 

 for part or all the shortening, especially 

 when the biscuits are to be served with a 

 chicken stew poured over them. Oleomargar- 

 ine gives very good flavor and texture. 



The amount of shortening may be varied 

 to suit the individual taste. For rich short- 

 cake or baked dumplings the amount of 

 shortening may be doubled or even more, 

 but for the family use a very good short- 

 cake may be made with the standard recipe 

 for biscuits. Steamed dumplings may be 

 made with very much less shortening, espe- 

 cially when served with meat stews, or they 

 may be made with no shortening at all. 



The standard recipe may easily be divided 

 or increased by keeping the proportions the 

 same, 2 level teaspoons of baking powdev, 



1 tablespoon of shortening, and Vi teaspoon 

 salt for every level cup of sifted flour. Use 

 a little more salt if an unsalted shortening 

 is used. 



DRor m.sci iT.< 



2 cups sit'teid flovir '_' 1:iljle.spouiis sliorteiimi;- 

 I teaspoons bakins puwdcr V? teaspoon salt 



about % cup milk or water 



Sift the flour, baking powder, and salt 

 into a mixing bowl, cut in the shortening 

 with 2 knives or work it in with the finger 

 tips, mix the milk in gradually with a knife 

 until you have a dough that will just keep 

 its shape without spreading. Take a heap- 

 ing teaspoonful, push it off on to an oiled 

 pan or sheet with a knife, flatten it slightly, 

 and bake in a hot oven 10 to 15 minutes or 



until lightly browned. The biscuits should 

 be about 2 inches apart. 



(■l"T BISCUIT.S 



2 cups sifted flour V^ te<aspoou salt 



4 teaspoons baking powder 2 taL!e.spoons shorleniriii: 

 about % I'up milk or water 



Mix as in the preceding 1-ecipe, using just 

 enough liquid to make a dough which is easy 

 to handle. Pat the dough into shape on a 

 lightly floured board, roll out lightly about 

 half an inch thick, cut .with a biscuit cutter 

 which has been dipped in flour, arrange on 

 a pan or baking sheet so that the edges do 

 not quite touch each other, and bake in a 

 hot oven 10 to 15 minutes or until delicately 

 browned. The pan need not be oiled for cut 

 biscuits as they are not apt to stick. Brush- 

 ing the surface with cream just before bak- 

 ing gives a delicious crust. 



SWEKT CREAM BISCUITS 

 2 Clips sifted flour 1 teaspoon salt 



4 teaspoons baking powder Sweet cream 



Sift the dry ingredients into mixing bowl 

 as in preceding recipes, add the cream slowly 

 to make a dough, and droj) or roll as pre- 

 ferred. If the cream is very heavy, part milk 

 may be used. 



WHOLE WHEAT BISCUITS 



Mix and bake as in any of the preceding 

 recipes, substituting whole wheat flour for 

 half the white flour. All whole wheat flour 

 may be used if it is a brand that is finely 

 ground. , 



NIT BISCUITS 



Use one of the standard recipes and add 

 % cup nuts cut small and 2 tablespoons 

 sugar to the dry ingredients, or omit the 

 sugar and eat the nut biscuits with honey. 



JAM BISCUITS 



Use the standard recipe for cut biscuits, 

 roll % inch thick, cut, spread half the bis- 

 cuits with jam, place another biscuit on top 

 of eacli, press the edges together, brush the 

 tops with cream, and bake as usual. 



CHEESE BISCUITS 



Make the biscuits as in the preceding 

 recipe, but spread the lower round thickly 

 with grated cheese instead of jam. 



SAVORY BISCL'ITS 



Make the biscuits as in the preceding rec- 

 ipes, spreading the lower round with cooked 

 sausage instead of jam or cheese, or deviled 

 ham may be used. 



QUICK PARKEEHOUSE Ri I.I^.'; 



Use the standard recipe for cut ^biscuits, 

 roll as usual, spread with softened butter, 

 crease thru the center with a knife, fold 

 over and bake in a quick oven. 



CINNAMON ROLLS 



Use the standard recipe for cut biscuits, 

 roll out about H inch thick, spread lightly 

 with softened butter, then with light brown 

 sugar in which cinnamon has been mixed, 

 Vo teaspoon to % cup sugar, roll up, and 

 with a sharp knife cut in 1-ineh sections, 

 and bake in a well-oiled pan, cut side down. 

 Honey may be used instead of the sugar, 

 (Continued on page 121.) 



