Batters, Sponges, And Doughs

BATTER is a mixture of flour and some liquid (usually combined with other ingredients, as sugar, salt, eggs, etc.), of consistency to pour easily, or to drop from a spoon,. Batters are termed thin or thick, according to their consistency.

Sponge is a batter to which yeast is added. Dough differs from batter inasmuch as it is stiff enough to be handled.

Cream Scones

2 cups flour

4 teaspoons baking power

2 teaspoons sugar

1/2 teaspoon salt

4 tablespoons butter

2 eggs

1/3 cup cream

Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers; add eggs well beaten, (reserving a small amount of unbeaten white) and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness. Cut in squares, brush with reserved white, sprinkle with sugar, and bake in a hot oven fifteen minutes.

Fruit Rolls (Pin 'Wheel Biscuit)

2 cups flour

5 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 tablespoons butter

2/3 cup milk 1/3 cup stoned raisins (finely chopped) 2 tablespoons citron (finely chopped)

1/3 teaspoon cinnamon

Mix as Baking Powder Biscuit II. Roll to one-fourth inch thickness, brush oyer with melted butter, and sprinkle with fruit, sugar, and cinnamon. Roll like a jelly roll; cut off pieces three-fourths inch in thickness. Place on buttered tin, and bake in hot oven fifteen minutes. Currants may be used in place of raisins and citron.

Graham Pop-Overs

2/3 cup entire wheat flour 1/3 cup flour 1/4 teaspoon salt

7/8 cup milk

1 egg

1/2 teaspoon melted butter

Prepare and bake as Pop-overs.

Breakfast Puffs

1 cup flour

1/2 cup milk

1/2 cup water

Mix milk and water; add gradually to flour, and beat with egg-beater until very light. Bake same as Pop-overs.

Fadges

1 cup entire wheat flour

1 cup cold water

Add water gradually to flour, and beat with egg-beater until very light. Bake same as Pop-overs.