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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.
1
2
3
4
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
4
cups flour
1
/2 teaspoon salt
teaspoons baking
powder
4
tablespoons
butter
teaspoons sugar
eggs
/3 cup cream
2
2
1
Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers;
add
eggs well beaten (reserving a small amount of unbeaten white) and cream. Toss on a floured
board, pat, and roll to three fourths inch in thickness. Cut in squares, brush with reserved
white,
sprinkle with sugar, and bake in a hot oven fifteen minutes.
5
Baking Powder Biscuit I
cups bread flour
2
5
1
tablespoon lard
teaspoons
baking powder
1
cup milk and water
in equal parts
1
teaspoon salt
1
tablespoon butter
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
80
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