| Show HINTS ON ART OF Or MAKING lAKING BISCUITS BISCUIT'S Process Is So Simple That Failure Is Unlikely By EDITH M. M BARBER AR ER Can CUD she slie make muke biscuits used to be bea a symbolic question the answer to which I settled the ability of u a bride to cook Many are the jukes Juke on this subject subject sub suII- to which u Ii long long Buffering public has taus listened you listened you all know them and andare andare andare are bored with them them and nod 1 shall spare you their repetition Perhaps some SOUle of you however however- brides or amateurs In la may cooking cooking may maybe be Interested In ID a few hints hint In ID regard to the creation of this traditional sym symbol bol of successful cookery which i ay save safe you from rota a 8 personal application of this worn time jest Really there Is perhaps something to say about their making as simple as It Is Is sq simple that It seems as It good biscuits should be the general experience Every livery once In a Ii while however 1 I am offered a biscuit quite unworthy of ot the name and aad you probably probably probably ably have the same experience Biscuit dough Itself has hRS few tew emits only Hour flour salt snit baking bilking powder shortening and milk or water The re re- result result sult suit depends mainly on OD the quantity of material used and the combination with some credit or discredit due lIue to the baking There Is a difference In ID opinion la In regard to whether bread or pastry lour flour does best Tie The answer depends upon whether want a aery avery avery very ery tender tender almost almost crumbly biscuit or whether you prefer one with more of a bready brendy texture The amount of shortening also a affects Teds the texture The least that can be used and still give good gUild Is one tablespoonful to one cup of ut flour 1 I personally like to double this Ibis amount The amount of baking powder can ha he reduced as os the amount of shortening Is ts Increased Biscuits should not have an excess a mount amount In any case that baking powder of the aluminum sulphate sul sut phate type should be used In ID smaller I A Lesson in on n Inflation I i quantities than thaD others Too much baking powder of any sort contributes a flavor ur which Is not desirable The fhe amount of salt depends of ot course upon the kind of ot shortening used When Ien an aD unsalted fat tut such as lard or a hardened unflavored vegetable vegetable vegetable vege vege- table fat Is used the Hie salt should be Increased After the Hour flour baking powder II and nil salt have been heen sifted t together to tor gether the shortening should be rUbbed In with the lingers fingers or cut In ID with two knives It must be so fine that when It Is blended the Hie mixture looks lonks like cornmeal corn I. I It makes little difference whether the liquid used Is milk or ur water Itis It ItIs ItIs Is to give In a recipe the exUlt exact amount necessary to produce a H dough of ot the proper texture that Is to say soy soft sott but not sticky A little more than one-fourth one cupful of liquid to each cup cupful cupful I ful tul of flour Is average When adding the liquid stir In this amount quickly with a stiff knife add more If It necessary necessary sary nary pat pal out the dough to a smooth sheet the sheet the use of ot a rolling roiling pin Is un un- unnecessary necessary necessary and and cut cuI Into rounds rotunda A shortcake or dumpling dough Is made just the same with the Hie addition adl of a little sugar and a little extra shorten shortening hi Biscuit or shortcake may maybe maybe be bc shaped put In ID the rhe baking pan and put In the refrigerator to watt walt until meal time or or they they may be baked at once oure In a hot oven A short time at ata ata ata a high temper temperature temperature lure degrees Fahrenheit Fah Fah- Is Is best Biscuit takes take ten to twelve shortcake minutes shortcake fifteen minutes rain min utes to twenty minutes ly lIy the way for fur large or Individual shortcake put the dough thin Into rounds spread halt hall with butter and cover wit with h the ot other her before ba baking They will then separate without use of ot either cither fork or knife 2 cupfuls flour S 3 teaspoonfuls baking powder 3 a to 4 tablespoonfuls fat tat fatU U Yi to 1 I cupful milk or water N 4 1 teaspoonful spoonful tea len salt tilts Mix and sift the dry Ingredients and rub In the fat fut with the fingers or cut It In with a It knife Make a hole Inthe In tn the he timer dour at the side of the bowl and aDd add odd halt half n a cupful of liquid Stir In 10 enough flour Hour to make a B hall of ot soft Bott dough Remove this from the bowl I and add to the remaining flour enough liquid to make a soft sort dough Holl on ona ona ona a metal surface or oilcloth until on one e Inch luch thick Cut In to rounds and bake ten teD to twelve minutes In a 8 hot oven 40 degrees F F. F This recipe makes ten sized medium-sized biscuits Fruit Shortcake 2 cupfuls flour 3 8 teaspoonfuls baking powder teaspoonful salt 4 tablespoonfuls sugar C o tablespoonfuls fat tot 3 tt Ih to 1 i cupful milk Use USI the method for mixing biscuits Divide the dough In halt half and aDd roll roU each halt hall the same size and shape Ilace Place one layer tayer on a greased pan paD butter butler slightly and place the other layer on top of ot the first Hake Bake fifteen to twenty twenty ty minutes tn In a hot oven Split Spilt ant and cover with crushed fruit Place lace the theother theother other crust on top and cover with fruit Strawberries raspberries oranges or or- anges or fresh or canned peaches may maT maybe maybe be used Tea Tu Biscuit The recipe for shortcake dough ma may maybe maybe be varied In a number of ot ways by addIng add Ing lag chopped nuts raisins or dates am amusing and using enough liquid to make the mature mixture mix mix- ture Hire thin enough to drop onto a greased pan paD The thick dough may be rolled thin sprinkled with grated cheese and paprika and rolled and aDd ca caas cut cutas cutas as for fruit rolls O. 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