Better Meals for Less Money Part 32

Mix dry ingredients without sifting; rub in shortening with finger tips; add mola.s.ses and milk; mix well; roll, cut, and bake as directed for Baking Powder Biscuit (see No. 424).

433.--JAM ROLLS

2 cups flour 2 tablespoons shortening 4 teaspoons baking powder 1 egg 1 teaspoon salt 2/3 cup milk 1 tablespoon sugar

Sift together flour, baking powder, salt, and sugar; rub in shortening with finger tips until mealy; add beaten egg and milk, and mix with a knife to a soft dough; roll out one-third of an inch thick, and cut with a round cutter; put a teaspoon of jam on each, moisten the edges with water, fold over, and press firmly together; make two cuts on top so that jam will show, brush with milk, and bake in hot oven fifteen minutes.

434.--POTATO SCONES

2 cups flour 1 cup mashed potato 1/2 teaspoon salt 2 tablespoons shortening 4 tablespoons baking powder 3/4 cup milk

Sift flour, salt, and baking powder; add potato and shortening, and work in with finger tips; add milk, and mix to a soft dough with a knife; roll out three-quarters of an inch thick on floured board, cut with biscuit cutter, and cook on hot greased griddle about twenty minutes, turning over when half cooked. Split, b.u.t.ter, and serve hot.

435.--SCOTCH SCONES

1 cup fine oatmeal 4 teaspoons baking powder 3/4 cup scalded milk 1 teaspoon salt 2 tablespoons shortening 2 tablespoons sugar 1 cup flour

Pour hot milk over oatmeal, mix well, add shortening, and let stand until cold; mix and sift flour, baking powder, salt, and sugar; add to oatmeal, and mix well; roll out three-fourths of an inch thick, cut in rounds, and cook on a greased griddle about twenty minutes, turning when half cooked.

WITHOUT BAKING POWDER OR YEAST

436.--POPOVERS

1 cup flour 1 cup milk 1/4 teaspoon salt 1 teaspoon melted b.u.t.ter 1 egg

Sift flour and salt; beat egg very light, and mix with milk; mix gradually with flour; add melted b.u.t.ter, and beat two minutes with a strong egg beater; pour into hot greased popover cups or pans, and bake in a hot oven twenty to thirty minutes, according to size of pans. The mixture should be very cold, and the pans and oven very hot.

437.--ENTIRE WHEAT POPOVERS

3/4 cup entire wheat flour 1 cup milk 1/4 cup corn meal 1 egg 1/4 teaspoon salt 1 teaspoon melted b.u.t.ter

Follow directions for mixing and baking Popovers (see No. 436).

438.--GRAHAM POPOVERS

Follow recipe for Entire Wheat Popovers (see No. 437), except that Graham flour should be used in place of entire wheat.

439.--BREAKFAST PUFFS

1 cup entire wheat flour 1 cup ice water 1/4 teaspoon salt

Sift flour and salt, add ice water gradually, and beat three minutes with strong egg beater; bake in hot iron pans in very hot oven twenty minutes.

440.--MARYLAND BEATEN BISCUIT

2 cups flour 2 tablespoons shortening 1/2 teaspoon salt Cold water

Sift flour and salt, rub in shortening with tips of fingers, and add enough cold water to make a stiff dough; knead until smooth, and beat with the rolling-pin fifteen minutes, or until dough blisters; roll out about one-third of an inch thick, cut with a small round cutter, p.r.i.c.k with a fork, place on a greased baking pan, and chill in the ice-box for half an hour; bake about twenty-five minutes, having the oven very hot for the first ten minutes. A biscuit brake may be used instead of rolling-pin.

FOOTNOTES:

[10] Recipes for breads made light chiefly by soda and an acid (gingerbread, etc.) and for those made light by the expansion of air and moisture (popovers, etc.) are also included in this chapter.

CHAPTER XIX

SHORTCAKES AND ROULETTES

441.--SHORTCAKE

1-1/2 cups flour 3 tablespoons shortening 3 teaspoons baking powder 2/3 cup milk 1/3 teaspoon salt

Mix and sift flour, baking powder, and salt; rub in shortening with finger tips; add milk, and mix well with a knife. Spread in two greased layer-cake pans, patting with the back of a tablespoon until pans are evenly filled. Bake in a hot oven twelve minutes. If individual shortcakes are preferred, roll, cut with a biscuit cutter, and bake quickly about fifteen minutes; split, and put filling between and on top.

442.--APPLE AND CRANBERRY SHORTCAKE

4 apples 2 teaspoons cornstarch 1/2 cup cranberries 2 tablespoons sultana raisins 1/2 cup water A few gratings of orange peel 1/2 cup sugar

Core and slice apples, add cranberries and water; cook ten minutes, and press through a sieve; mix sugar and cornstarch, stir into fruit; add raisins and grated rind, and simmer ten minutes; spread between and on top of shortcake, and garnish with a few raisins.

443.--BANANA SHORTCAKE

Prepare Shortcake (see No. 441), slice two small bananas over layer of hot shortcake, and sprinkle with lemon juice and powdered sugar; put on upper layer, cover with two more sliced bananas, sprinkle with lemon juice and sugar, and garnish with bits of jelly.

444.--DATE AND APPLE SHORTCAKE

1/2 pound dates 1/3 cup sugar 4 tart apples 1/4 teaspoon nutmeg 1/2 cup water

Wash and stone dates, and cut in pieces; pare, core, and slice apples; simmer with dates, water, sugar, and nutmeg until thick enough to spread. Spread between and on top of Shortcake (see No. 441).

445.--PRUNE AND APPLE SHORTCAKE