The Boston cooking-school cook book

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 ½ teaspoon salt 4 tablespoons butter 2 eggs ⅓ 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 ¾ 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 to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work. Many obtain better results by using bread flour. Baking Powder Biscuit II 2 cups flour 4 teaspoons baking powder 2 tablespoons butter ¾ cup milk ½ teaspoon salt Mix and bake as Baking Powder Biscuit I. Emergency Biscuit Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one-half inch apart. Brush over with milk, and bake in hot oven eight minutes. Fruit Rolls (Pin Wheel Biscuit) 2 cups flour 4 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar 2 tablespoons butter ⅔ cup milk ⅓ cup stoned raisins (finely chopped) 2 tablespoons citron (finely chopped) ⅓ teaspoon cinnamon Mix as Baking Powder