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 | 1/2 teaspoon salt |
| 4 teaspoons baking powder | 4 tablespoons butter |
| 2 teaspoons sugar | 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 (reserving a small amount of unbeaten white) and cream. Toss on a floured board, pat, and roll to three fourths inch in thickness. Cut in squares, brush with reserved white, sprinkle with sugar, and bake in a hot oven fifteen minutes.
Baking Powder Biscuit I
| 2 cups bread flour | 1 tablespoon lard |
| 5 teaspoons baking powder | 1 cup milk and water in equal parts |
| 1 teaspoon salt | |
| 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
