BISCUITS, ROLLS, MUFFINS, AND CAKES

BISCUITS, ROLLS, MUFFINS, AND CAKES

(From whence we open a new chapter in the book, some of which have some obvious omissions!)

The secret of biscuit-making is precision and despatch. The best cooks always say they simply throw their biscuits together; and certainly they are not long about it. The cause of success is that biscuits begin to bake before the effervescent qualities of the powder or soda are exhausted.

Rolls should be made into smooth balls, and rolled between the hands until three inches long.

For batter-cakes the ingredients should not be put together overnight to rise, and the eggs and butter added in the morning.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.