2 You Can Always Rely on Magic Baking Powder

SOUR MILK BISCUITS

2 tablespns. butter

2 tablespns. lard

1 cup sour milk or
buttermilk

3 cups flour
3 teaspns.
Magic Baking Powder
4% teaspn. salt
1% teaspn. Magic Soda

Sift together flour, baking powder, salt and
soda. Add shortening, cut in with a knife, add
sufficient sour milk or buttermilk, (about 34 cup),
to make soft dough. Turn on floured board and
pat or roll out lightly to 44” thickness. Cut with
biscuit cutter and bake in hot oven 475° F. 12
minutes,

SHORTCAKE BISCUITS

1 tablespn. sugar

Milk, sufficient to make
Magic Baking Powder soft dough, about 244

4% teaspn. salt cups

4 tablespns. shortening (4% butter, 4% lard)

4 cups flour
4 teaspns.

Sift together three times flour, baking powder
and salt. Cut in the shortening. Add sugar, mix
well. Add milk to make soft dough. Turn on
floured board. Pat or roll lightly to 1” thickness.
Cut rather larger than ordinary. Bake in oven
250° F. 15 to 20 minutes. When done split and
spread with creamed butter. Put between biscuits
some crushed and sweetened strawberries. The
biscuits may be covered with whipped cream, and
the juice from the fruit poured round the dish
or served at the table as many people do not like
the short cake biscuit soaked with juice.

SCOTCH SCONES

2 cups flour 2 tablespns. golden corn
2 teaspns. syrup

Magic Baking Powder Milk to make soft dough
14 teaspn. salt (about 14 cup)
2 tablespns. butter

Sift together flour, baking powder and salt, cut
in the butter, add syrup and milk to make soft
dough. Drop from a spoon in a Scotch girdle.
Place on top of stove, and cook on each side.

WELSH RAREBIT

1 tablespn. butter
% lb. thinly sliced

Y% teaspn. salt
1% teaspn. mustard

cheese % teaspn. Worcestershire
3 tablespns. ale or sauce
cream

Put all ingredients in a double boiler. Cook
until thick and creamy. Serve quickly, on hot
toast or baking powder biscuit. —

The Rarebit may be placed under the broiler
for a few minutes to brown on top if desired.

Welsh rarebit is a mixture of cheese, seasoning
and cream or ale. It is usually served on toast
or crackers, also delicious when served on hot
buttered baking powder biscuits either plain or
toasted.

ENGLISH MONKEY

1 cup stale bread 2 eggs
crumbs 4 teaspn. salt
1 cup milk Few grains cayenne

1 tablespn. butter pepper
34 cup cheese cut in small pieces.

Soak bread crumbs in milk for fifteen minutes.
Melt butter, add cheese, when melted add soaked
crumbs, yolks slightly beaten and seasonings, cook
s until thickened, 3 or 4 minutes. Fold in stiffly
beaten whites. Pour over hot toasted Tea Biscuits
or toasted bread.

‘and melted shortening.

DOUGHNUTS

% teaspn. cinnamon

1 cup sugar
1% teaspn. grated nutmeg

2% tablespns butter

3 eggs 1 teaspn. salt
1 cup milk 342 cups flour, more or
4 teaspns. less

Magic Baking Powder

Cream butter and add one-half cup sugar. Beat
eggs until very light, add remaining half cup
sugar—combining mixtures and beating well. Add

flour, salt, baking powder and spices, which have
been sifted together—then enough flour to make
dough stiff enough to roll. Toss one-third of
mixture on floured board, knead slightly, pat, and
roll out to 4%” thickness. Shape with a doughnut
cutter. Fry in deep fat, when done, remove from
fat with a skewer and drain on brown paper. Roll
in cuttings with one-half remaining dough, shape
and fry as before; repeat until all the dough is
used up. Doughnuts should come quickly to the
top of fat, brown on one side, then be turned to
brown on the other. Avoid turning more than
once. The fat must be kept at a uniform tem-
perature. If too cold, doughnuts will absorb fat;
if too hot, doughnuts will brown before sufficiently
risen,

PLAIN DOUGHNUTS

2% tablespns. butter
1 cup sugar

% teaspn. nutmeg
1 teaspn. salt

3 eggs 14 teaspn. cinnamon
314 cups bread flour 1 cup milk
(about

4 teaspns. Magic Baking Powder

Cream together butter and one half sugar. Beat
remaining sugar with eggs until very light and
combine mixtures. Sift together 3 cups bread flour,
baking powder, salt and spices and add to first
mixture alternately with the milk, add enough flour
to roll out to 44” thickness, cut and fry in hot fat
375° F. to a light brown. They should come to
the top quickly. Turn once only. Drain on brown
paper and roll in sugar.

To Test Fat:—Heat fat until it smokes—then
drop in a small piece of dough. If it rises quickly
to the top, the fat is ready.

SOUR MILK GRIDDLE CAKES

1% cups flour 1 egg
teaspn. salt 1% cups sour milk

2 teaspns. 2 tablespns. shortening,
Magic Baking Powder melted

1%4 teaspn. Magic Soda

Sift dry ingredients together; add egg, milk
Mix well and bake on
hot, slightly greased griddle, turning only once.

MAGIC GRIDDLE CAKES

2 cups flour

% teaspn. salt

4 teaspns. 2 tablespns. melted
Magic Baking Powder shortening

Sift dry ingredients into bowl; add beaten eggs,
milk and melted shortening. Mix well and drop
by spoonfuls on slightly greased hot griddle.
When bubbles appear, turn cakes and brown on
other side. Do not turn a second time. Serve
immediately on hot plate with butter and maple
syrup.

2 eggs
1% cups milk

BUCKWHEAT CAKES

2 cups buckwheat flour 244 cups milk or milk

1 cup flour and water

6 teaspns. 1 tablespn. molasses
Magic Baking Powder 1 tablespn. melted

1% teaspns. salt shortening

Sift together flours, baking powder and salt;
add molasses and shortening to liquid; beat well.
Bake on hot, slightly greased griddle, turning only
once.

Eat Fleischmann’s Vitamin Yeast for Health