Boston Cooking-School cook book

BAKING—POWDER BISCUITS AND MUFFINS Unfermented bread is raised without yeast or other ferment. Some mixtures, such as pop-overs, are made light by beating sufficiently to enclose a large amount of air, which expands in the hot oven. The heat also changes the liquid in the mixture to steam, thereby increasing the expansion. Baking-powder mixtures are made light by the liberation of gas in the mixture. Baking powder is composed of bicarbonate of soda and an acid (cream of tartar, calcium acid phosphate, or sodium aluminum sulphate) in correct proportions, mixed with a small quantity of dry material (flour or cornstarch). The gas in soda is set free by the acid; to accomplish this, moisture and heat are both required. As soon as moisture is added to baking powder mixtures, the gas begins to escape; hence the necessity of baking as soon as possible. In using baking powder, allow 2 teaspoons baking powder to each cup of flour, when eggs are not used. If baking powder only is used for raising, bake mixture in hot oven (425° F.-475° F.), since the gases are liberated before they have done their work if the oven is slow or moderate. To use soda and cream of tartar in place of baking powder. Use half as much cream of tartar as baking powder required in recipe and half as much soda as cream of tartar. Soda and the acid in molasses, sour milk, lemon juice, and vinegar also combine to liberate gas. One cup sour milk requires 14 teaspoon soda. One cup molasses requires 1 teaspoon soda. One tablespoon vinegar or lemon juice requires 34 teaspoon soda. Omit 1 teaspoon baking powder for every 14 teaspoon soda added to a mixture. BAKING-POWDER BISCUITS 2 cups bread flour 2 tablespoons shortening 4 teaspoons baking powder 34 to 1 cup milk or half 1 teaspoon salt milk and half water For shortening, use all butter, all lard or other cooking fat, or use half of each. Mix dry ingredients and sift twice. Work in shortening with finger tips or pastry mixer. Add liquid gradually, mixing with knife to soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on floured board, pat, and roll lightly 34 inch thick. Shape with biscuit cutter. Place on buttered cooky sheet, bake 12 to 15 minutes in hot oven (450° F.). For richer biscuit, double amount of shortening. Makes 12 to 15 biscuits. Butterscotch Biscuits and Butterscotch Pecan Rolls. Make like raised Butterscotch Biscuits (p. 77). Cheese Biscuits. Add 1% cup grated cheese to dry ingredients. Emergency Drop Biscuits. Use 114 cups liquid. Drop by spoonfuls in buttered muffin tins or on buttered cooky sheet. A pleasant addition is to sprinkle a little corn meal in each muffin tin or on cooky sheet. Orange Biscuits. Before baking, put 14 teaspoon orange marmalade on each. Minced Ham Biscuits. Roll 1% inch thick. Cut out. Put together in pairs, with finely chopped boiled ham. Press lightly together. Brush with milk and bake. Southern Biscuits. Knead 10 minutes before rolling and cutting out. Prick with a fork and bake. FRUIT ROLLS (PINWHEEL BISCUITS) Baking-powder Biscuit mixture ¥ cup seedless raisins Melted butter ¥4 teaspoon cinnamon 2 tablespoons sugar 2 tablespoons citron finely chopped Roll biscuit mixture 14 inch thick. Brush over with butter and sprinkle with sugar, cinnamon, and fruit. Roll up like jelly roll. Cut off pieces 34 inch thick. Bake 15 minutes in hot oven (450° F.). Orange Pinwheels. Spread thinly with orange marmalade instead of fruit mixture. Makes 12 to 15 rolls. BAKING—POWDER BISCUITS AND MUFFINS 91 CREAM SCONES 2 cups flour Vg teaspoon salt 4 teaspoons baking powder 4 tablespoons butter 2 teaspoons sugar 2 eggs 4g cup cream or milk