1 6 Planning the Party

RECIPES TO AID THE HOSTESS
TEA-BISCUITS—No. 1

went Qlit Weagure. sss. es ee ea 2 cups white flour
Sire ae We ee cee 4 teaspoon ‘salt

4 teaspoons baking powder
Cow tir Bee oa ee a 2 to 4 tablespoons shortening
Mix in lightly to make soft dough. ... About 24 cup milk
or use 2 tablespoons less milk and....1 beaten egg

Turn out dough on lightly floured board, knead10 seconds, roll to
half-inch thickness for small party biscuits, three-quarters inch for luncheon
or supper biscuits. Shape with floured cutter. Place on a greased baking
pan, and bake in a hot oven, 450° F. Serve hot, split and buttered.

Drop Biscuits—Use more milk (1 to 2 tablespoons, to make stiff
drop batter and drop from a spoon.

If your refrigerator chills deeply, the pan of unbaked biscuits may be
kept in it covered, ready to be slipped into the hot oven when required.

SHORT-CUT BISCUITS—No. 2

ieasure, Uns ted eos eo. PO 2 cups, shaken down, prepared bis-
cuit flour
Stir int Dentiv i ya cs ee es 24 cup water or 34 cup milk

Roll and shape as in preceding recipe, but bake in a little hotter oven,
475° to 500° F. )
WHOLE-WHEAT BISCUITS—No. 3
Make No. 1 with whole wheat flour or half white and half brown or No. 2
with prepared whole wheat biscuit flour.

CHEESE BISCUITS—No. 4
Before adding the liquid, add 2 to 5 tablespoons grated cheese for
each cupful white flour or prepared biscuit flour used.

BISCUIT ‘“‘SWEETHEARTS”—No. 5 |
Make tea-biscuits as usual; after shaping, press into’centre of eacha
small sugar-cube which has been dipped in orange, lemon or other fruit juice.

COLD OR HOT BOUCHEES—No. 6

Follow the recipe for cream-puff paste in the Easy-Way Cake Book.
Drop by small teaspoonfuls on greased baking sheet and bake in hot oven,
450° F. until well puffed—then at 375° F., to dry out.

Split on one side of top and fill generously, with a hot creamed or a
la king mixture (Nos. 14 and 15) or creole chicken, No. 16.

And for the dainty cold puffs, use a delicate chicken salad mixture like
the one in our Luncheon section, or something similar.

FRUIT-JUICE COCKTAIL—No. 7

Chilled fruit juices to be sipped from glasses; may be accompanied by
canapés.

Any pleasant blend of fresh fruit juices, cooked juices and syrups may
be used—occasionally with other additions such as gingerale, cider. Sweet-
ening is better done with simple syrup rather than sugar—equal parts sugar
and water boiled together.

Good mixtures include: sweetened iced cranberry juice. Pineapple and
cherry juices, with syrup from pickled fruit. White grape, grapefruit and