INTRODUCTORY RECIPES 9 



DROP BISCUIT OR SCONES 



Where drop biscuit or scones are wished drop the dough 

 by the spoonful (size desired) on to well greased pan — 

 instead of rolling out — while the dough is yet not in the 

 smooth, harder condition required for rolling and cutting. 



SHORT-CAKE (Plain) 



To each pint of flour allow one dessertspoon of shortening 

 (or one tablespoon if a richer dough is preferred), one 

 dessertspoon of sugar, one heaping teaspoon baking pow- 

 der, and a half teaspoon of salt. Roll out and bake in two 

 sheets (either round or square tins) , and bake about twenty 

 minutes in a rather quick oven. Separate the sheets with 

 a fork and pour or spread over them the prepared fruit. 

 Or the dough may be rolled thinner, buttered, and folded 

 over so that the sheets may be opened more readily. Tor 

 further directions see Strawberry Shortcake.) 



PASTRY FOR PIES AND TARTS 



I. Potato Paste {Without Shortening) 

 To three-fourths pint very mealy potatoes add a half 

 teaspoon salt and sufficient flour to make quite stiff. Soften 

 this with cream sufficiently to roll out easily. Bake quickly. 



2. Oatmeal Paste {Without Shortening) 

 Scald two cups fine oatmeal with one cup boiling water, 

 mixing thoroughly. Roll thin and line pie-tins, then bake 

 lightly belore filling with pie mixture. 



3. Pastry Made with Cream 

 One and three-fourths pints flour in which has been 

 sifted a half teaspoon each of baking powder and salt. 

 Mix into this quickly one cup of cream, rolling thin the 



