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(Muffins And Biscuits) - (The International Jewish Cook Book)

Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and
one package of high-grade cornstarch together and sift them thoroughly
five times. Keep closely covered in glass jars or tin boxes.

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Batter is a mixture of flour with sufficient liquid to make it thin
enough to be beaten.
Pour-batter requires one measure of liquid to one measure of flour.
Drop-batter requires one measure of liquid to two measures of flour.
To make a batter. Sift flour before measuring. Put flour by spoonfuls
into the cup; do not press or shake down. Mix and sift dry ingredients.
Measure dry, then liquid ingredients, shortening may be rubbed or
chopped in while cold, or creamed; or it may be melted and then added to
dry ingredients, or added after the liquid. Use two teaspoons of
baking-powder to one cup of flour. If eggs are used, less baking-powder
will be required.
When sour milk is used, take one level teaspoon of soda to a pint of
milk; when molasses is used, take one teaspoon of soda or baking-powder
to each cup of molasses.
Mix dry materials in one bowl and liquids in another, combine them
quickly, handle as little as possible and put at once into the oven.
The oven for baking biscuits should be hot enough to brown a teaspoon of
flour in one minute.

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Sift two cups of flour with one-half teaspoon of salt, four teaspoons of
baking-powder, and four tablespoons of butter; cut butter in with two
knives and mix with one-half to two-thirds cup of water or milk, stir
this in quickly with a knife, when well mixed place on a well-floured
board and roll out about one inch thick, work quickly, cut with a
biscuit cutter or the cover of a half-pound baking-powder can; place on
a greased pan and bake quickly in a well-heated quick oven tea to
fifteen minutes.
Butter substitutes may be used in place of butter.

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Beat two whole eggs for ten minutes with two cups of sugar, two and
one-half tablespoons of melted butter, add one cup of milk, three cups
of flour in which have been sifted two teaspoons of baking-powder,
flavor with one teaspoon of vanilla; one-fourth cup of small raisins may
be added. Bake one hour.

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Cream three-fourths cup of sugar with a piece of butter the size of an
egg, beat together; then add two eggs, one-half cup of milk (scant), one
and one-half cups of flour, one teaspoon of vanilla and two teaspoons of
baking-powder. Put cinnamon, flour, sugar and a few drops of water
together and form in little pfärvel with your hand and sprinkle on top
of cake; also sprinkle a few chopped nuts on top. Do not bake too
quickly. Bake in flat pan.
Take three cups of flour sifted, one teaspoon of salt, three tablespoons
of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of
butter, and two-thirds of a cup of milk. Stir well together, adding more
milk if necessary. Keep batter very stiff, sprinkle with melted butter
(generously) sugar and cinnamon, and again with melted butter. Put into
well-buttered shallow pans and bake about half an hour.

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Baking-powder Biscuit

One quart of sifted flour, three-quarters of a cup of butter, two

heaping teaspoonfuls of baking powder, one teaspoonful of salt, enough

milk to make a soft dough. Do not handle any more than is necessary.

Roll thin, cut in small biscuits, prick with a fork and bake in a quick


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Baking-powder Biscuit

Have the child place two even cupfuls of flour in the sifter, with two

level teaspoonfuls of baking-powder, half a teaspoonful of salt, and

then sift. To this add one rounded tablespoonful of lard. The little

maid's hands and nails should be specially cleaned so she can work this

thoroughly into the flour, and it may take her five minutes to do it

properly. Next, dusting her hands, have her take a table fork and stir

all the time as she adds the milk. Generally three-quarters of a cupful

of milk is enough, but if the flour was packed in solid it may take a

whole cupful. Mix up well with the fork into a soft dough, and turn out

on a floured bread-board. She must not handle it, even now, but

sprinkle over just enough flour to keep the rolling-pin from sticking

while she rolls it out until three-fourths of an inch thick.

Next she should be shown how to cut into small rounds without any waste,

for the dough that is left to be molded over will take up more flour and

consequently be thicker and not so light. As each biscuit is cut it

should be carefully placed in the pan, close to its neighbor, but not

crowding, and when all are ready, popped into a hot oven for fifteen

minutes' baking.

This lesson should be repeated in a few days, before the child has

forgotten any of the details, and thereafter it is advisable to let her

make the same dough, for different purposes, at least once a week for a

while. For meat pies, dumplings, or shortcake, one-half the recipe will

be plenty for a family of four, and she will feel that she has learned

each time how to make a new dish. Provide a small blank book and have

her write down every recipe, with the full directions for mixing. This

will be her very own, and as it grows will come to be a valued treasure.

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