6 FRIENDLY CIRCLE—1949

Biscuits and Doughnuts

“The Bachelor’s Delight”

Biscuits

2 cups flour, % cup shortening, 2 teaspoons cream of
tartar, 1 teaspoon soda, % teaspoon salt, milk. Bake in hot
oven. Variations: Make dent in top of uncooked biscuit and
put in small cube sugar, squeeze some orange juice over
sugar. Honey-nut biscuits: butter cooked biscuit and spread
nuts on one half and honey on other half and press together.

—M. Coleman.

Whipped Cream Biscuits

2 cups flour, 3 teaspoons baking powder, ™% teaspoon
salt, 1 cup whipped cream. Method: Sift flour, measure, add
baking powder and salt, sift again three times. Whip cream
and add to flour mixture, blending slightly with a fork. Turn
onto a floured board and knead slightly. Pat dough and roll
out % inch thick. Cut with biscuit cutter. Bake at 425 degrees
for 10 to 15 minutes. Make 1% dozen medium-sized biscuits.

—Ida Manfield.

Pop Overs

1 cup Robin Hood flour, well sifted before measuring, %4
teaspoon salt, 2 eggs, 1 cup milk. Heat deep muffin pans and
grease well, using part butter for flavor. Put pans in oven to
get piping hot while mixing batter. Beat eggs very
thoroughly, add milk, add flour and salt, beat for 5 minutes
with rotary beater. Pour into sizzling hot pans and bake ina
very hot oven 15 minutes, decrease temperature and bake 30
minutes longer. The mixture must not stand one minute
after mixing before putting in the pans. —M. Coleman.

Raised Doughnuts

2 cups milk scalded and cooled to lukewarm, % cup lard,
34 cup sugar, 2 teaspoons salt, 2 eggs well beaten, 2 envelopes
Fast Yeast dissolved in 1 cup warm water and 2 teaspoons
sugar for 10 minutes, about.6 cups flour. Mix as for buns,
knead well and allow to rise until double in size, roll out, cut
doughnuts and let rise again. Fry in lard in which has been
placed a few whole cloves and roll while hot in sugar, adding
1 teaspoon cinnamon to 1 cup sugar. —Mrs. J. Vibert.