BAKING-POWDER BISCUIT
Margaret’s Other Aunt said little girls could never, never make biscuits, but this little girl really did, in this way:
1 pint of sifted flour.
½ teaspoonful of salt.
4 teaspoonfuls of baking-powder.
¾ cup of milk.
1 tablespoonful of butter.
Put the salt and baking-powder in the flour and sift well, and then rub the butter in with a spoon. Little by little put in the milk, mixing all the time, and then lift out the dough on a floured board and roll it out lightly, just once, till it is one inch thick. Flour your hands and mould the little balls as quickly as you can, and put them close together in a shallow pan that has had a little flour shaken over the bottom, and bake in a hot oven about twenty minutes, or till the biscuits are brown. If you handle the dough much, the biscuits will be tough, so you must work fast.
MUFFINS
2 cups of sifted flour.
2 teaspoonfuls of baking-powder.
½ teaspoonful of salt.
1 cup of milk.
2 eggs.
1 large teaspoonful of melted butter.
Mix the flour, salt, and baking-powder, and sift. Beat the yolks of the eggs, put in the butter with them and the milk, then the flour, and last the stiff whites of the eggs. Have the muffin-tins hot, pour in the batter, and bake fifteen or twenty minutes. These must be eaten at once, or they will fall.
There was one little recipe in Margaret’s book which she thought must be meant for the smallest girl who ever tried to cook, it was so easy. But the little biscuits were good enough for grown people to like. This was it:
CREAM CRACKERS
Quarter-pound of flour, yolks of two eggs; beat them well with a quarter of a pint of cream and pinch of salt. Stir into the flour, roll out very thin, cut into any shape with a knife, prick with a fork, and bake a few at a time in a good oven. They must be straw colour. In a good oven they should take five minutes. Put on a sieve till cold.