DROP BISCUITS
2 cupfuls flour 4 teaspoonfuls baking powder 1/2 teaspoonful salt 2 tablespoonfuls fat Milk or water, about 3/4 cupful
Mix the dry ingredients; then work the fat into the mixture with the tips of the fingers, or cut it in thoroughly with a knife. With a knife mix the liquid with the dry ingredients. The mixture is of proper consistency when it may be dropped from the spoon without spreading. Drop by spoonfuls on an oiled pan, or into oiled muffin tins. Bake in a hot oven (475 degrees F.) from 12 to 15 minutes.
FRUIT PUDDING
Place sliced fruit—fresh, canned, or dried—in an oiled baking-dish. Cover the fruit with a biscuit mixture, made by using the ingredients in the same proportion as for Drop Biscuits. Two or three times as much fat as the given quantity may be used. Bake until the fruit is tender and the batter is firm and brown, usually from 15 to 30 minutes. Serve with cream or fruit sauce. Plain cream may be used, or the cream may be whipped, or sweetened and flavored with a little nutmeg or vanilla.
WHIPPED CREAM SAUCE
1 cupful whipped cream 1 egg white 1/3 cupful powdered sugar 1/2 teaspoonful vanilla
Chill the cream; add the unbeaten egg; then beat with an egg beater (for method of whipping cream see Lesson XLVIII). Add the sugar and vanilla.
QUESTIONS
Explain why the fat in Drop Biscuit is not added in the same manner as in pour batters.