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Woman's home companion
Vol. LXIV, No. 6 (1937)

Nichols, Nell B.
Biscuit shortcakes,   pp. 116-118 PDF (2.0 MB)

Page 118

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Serve Anglo in cool salads, jellied or plain.
Use it in tasty meat pies, beef rolls and a variety
of favorite hot dishes. Anglo Corned Beef is all
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Send forfree recipe booklet to:
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Creamed Potatoes
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We invite you Now to break away from hard starches, their SEE FOR YOURSELF
oc-sther aind wasteP of rime andI strenoth. [hns  oti
Biscuit Shortcake
Master Recipe
[Makes six servings]
Flour, 2. cups     Salt, i teaspoon
Baking powder, 3   Shortening, 6 to 8
teaspoons         tablespoons
Milk, '21 to 53 Cup
I. Sift flour, measure, sift again with
baking powder and salt.
2. Add shortening. Mix with pastry
blender or with fingertips. When
using fingers, pick up mixture and
rub shortening in quickly; drop and
take up another portion. Repeat
until mixing is complete. Mix only
until the mass resembles corn meal.
3. Make cavity in center, add most of
the milk at once, stirring with a
fork or s pon. The amount of
liquid needed varies with the flour,
but add it until the mixture follows
the spoon or fork in the bowl. Mix
no longer than needful. The ideal is
a soft dough that may be handled.
4. Remove the ball of dough to a
lightly floured board, knead lightly
i to 2.o times; roll to 4 inch thick-
ness. Cut as desired. Put together
like sandwiches, spread melted but-
ter or margarine between and on top.
5. Bake in hot oven, 45c degrees F.,
for io to I. minutes. Remove from
the oven, separate, put filling be-
tween layers, adjust the top in
place, pour on filling. Serve.
Nine Variations
Curry Biscuits: Sift 14 teaspoon curry
powder in with the dry ingredients.
Fine with chicken, lamb, veal or
shrimp shortcake.
Tomato Biscuits: Substitute tomato
juice for the milk. About I cup will
be required, the exact amount depend-
ing on the consistency of the juice and
the flour. The biscuit is tinted attrac-
tively. Fine with meat shortcakes.
Cheese Bi.icuits: To the dry ingredi-
ents add 12 cup grated cheese. Espe-
cially good with vegetable shortcakes.
Ham Bi.cuits: Add 3. cup finely
chopped cooked ham to the sifted drN
ingredients. Fine with creamed eggs
or green peas.
Sage Biscuits: Add 2 teaspoon pow-
dered sage, sifting it in with the dry
ingredients. Excellent with chicken
and meat shortcakes. Or substitute Y2
teaspoon poultry seasoning for the
sage. Good with meat stew filling.
Orange or Lemon Biscuits: Add 3 ta-
blespoons sugar and the grated rind of
I lemon or I orange to the dry in-
gredients. Delicious with fruit short-
cakes, especially with applesauce.
Sweet Biscuits: Add from 3 table-
spoons to Y2 cup sugar with the dry in-
gredients. One beaten egg sometimes Is
added with the milk, but the biscuit
then is not so flaky. Use with fruit.
Ginger Biscuits: With the dry in-
gredients add 2 cup brown sugar and
I teaspoon ginger. Good with pears.
Biscuit Mixer: The prepared biscuit
mixes may be used in making short-
cakes. Follow directions on package.
owdered complete starching and ironing compound. !CEL
tons never stick, you get no spots or rings. You pre-
pare perfect hot starch without boiling!' Th en you iron speedily,  E ATHR        ss  uht a
beautifully, happily. It's wonderfully different.                          cakes that a Companio
HOT STARCH         been prepared. It contai
IN34EOD                                   suggestions for fillings for
a Write for          IN 30 SECONDSa
FREE SAMPLE                           sauces, as well as specifier
and     ."That                        3centsforSIORTCAKESPE
Wonar~u~ay~o~oL arc                                Woman's Home Compat
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THE~~cae thatGE  aO.                               Companiok Ia
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Woman's Home Companion June 1937

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