The royal baker and pastry cook : $b A manual of practical cookery

apply to hot baking powder breads made with a batter. If baked in a sheet the batter should rarely be more than an inch deep in the pan, sometimes less; if in cups or molds they should not be more than ⅔ full. This allows the heat to penetrate the mixture quickly; the moisture and heat start the baking powder into life; each tiny grain of the powder acts on the materials surrounding it; the dough or batter expands, then is stiffened by the heat, and all the starch grains are thoroughly and evenly cooked. =Royal Hot Biscuit.=—1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard or butter, 1 pint sweet milk, cold (never use sour milk); use cold water when milk cannot be obtained. Sift together flour, salt, and powder; rub in shortening; add milk; form into smooth, consistent dough. Flour the board, turn out dough, roll out to thickness of ½ inch, cut with small round cutter; lay them close together on greased baking-tin; bake in good hot oven. Old biscuit can be made fresh by moistening and placing in oven until heated through. =Breakfast Biscuit.=—Take 1 quart sweet milk, ½ cup melted butter, a little salt, 2 teaspoons Royal Baking Powder, flour enough to make a stiff batter; do not knead into dough, but drop into buttered tins from a spoon; bake in a hot oven—unless it is hot they will not be light and tender. =Emergency Biscuit.=—2 cups flour, ½ teaspoon salt, 1 teaspoon Royal Baking Powder; mix and sift; rub in 1 tablespoon butter. Mix to a thick batter with milk, drop by small spoonfuls on greased pans, and bake in quick oven. =Egg Biscuit.=—Mix and sift well together 1 pint flour, ½ teaspoon salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg, add ½ cup milk, stir into dry mixture, adding more milk if necessary to mix to soft dough. Turn out on board, knead for a moment, cut into circles, place 1 inch apart on greased pans. Brush with little beaten egg, and bake in