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.
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 cups flour
4 teaspoons baking power
2 teaspoons sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs
1/3 cup cream
Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers; add eggs well beaten, and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness. Cut in squares, brush with white of egg, sprinkle with sugar, and bake in a hot oven fifteen minutes.
Baking Powder Biscuit I
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon lard
3/4 cup milk and water in equal parts
1 tablespoon butter
Mix dry ingredients, and sift twice.
Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing
