Baking Powder Biscuits

Mix and sift the dry ingredients, work in the fat with the fingers, or mash it in with a fork. Add the liquid, one-third at a time, mixing the dough in three separate portions in the bowl. Cut through these three masses until they are barely mixed, then roll the dough to about one-half inch thickness; cut it into biscuits, lay them on a greased pan, brush the tops with milk or melted butter, and bake them for fifteen or twenty minutes in an insulated oven with stones heated so as to turn the paper a rich, dark brown, as explained in the test on [page 225].

Cup Cake

Cream the butter, add the sugar, then the beaten yolks of eggs. Mix and sift the dry ingredients, add them, one-third at a time, to the butter mixture, alternating with the milk. Beat the whites till stiff, add them and the vanilla, beat the dough till barely mixed, and pour it into a greased pan. The dough should not much more than half fill the pan. Bake it for forty minutes in an insulated oven, tested as explained on [page 225], for loaves of cake.

This recipe may be varied by adding one-half cupful of raisins, currants, chopped citron or nuts. Or two ounces of chocolate may be melted and added to the dough.

If baked in layers or in gem pans the stones must be heated somewhat hotter than for a loaf cake. Allow fifteen or twenty minutes in the oven.

Sour Cream Cake