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THE MAGIC COOK BOOK ~

PUBLISHED BY
STANDARD BRANDS LIMITED

MANUFACTURERS OF y)

Magic Baking Powder

BISCUITS

THE SECRETS OF LIGHT TENDER BISCUITS

Sift flour once before measuring.
Have all ingredients cold.

Sift together two or three times, the flour, Magic Baking Powder and salt.
In general—for every cup of sifted flour allow two teaspoons Magic Baking Powder and one table- .

spoon shortening.

The amount of liquid required varies considerably with the kind of flour used.
for 2 cups flour, while bread flour (made from Spring

from soft Winter wheat) requires %4 cup liquid

Pastry flour (made

wheat) requires 1 cup or more liquid for 2 cups flour to make a soft dough.

TEA BISCUITS
Basic recipe:

2 cups flour
4 teaspns.
Magic Baking Powder

1 tablespn. butter

1 tablespn. lard

34 cup cold milk, or half
% teaspn. salt milk and half water

Sift flour, baking powder and salt. Cut in the
chilled shortening. Now add the chilled liquid to
make soft dough. Toss dough on to a floured
board and do not handle more than is necessary.
Pat out with the hand or roll out lightly. Cut
out with a floured biscuit cutter. Bake on a
buttered sheet in a hot oven, 450° F., 12 to 15
minutes.

Variations:
CHEESE BISCUITS—1
Roll out biscuit dough and sprinkle generously
with grated cheese. Roll up like a jelly roll and
cut into one-inch slices. Brush over with milk
and bake in hot oven 400° F,.

CHEESE BISCUITS—2
Use “Basic Recipe” adding 14% cup of grated
cheese to dry ingredients. Proceed as for “Tea
Biscuits.”

POTATO BISCUITS

1 cup riced potato

14 cup milk (more or less)
sufficient to make soft
dough

14% cups flour
4 teaspns.
Magic Baking Powder
% teaspn. salt
3 tablespns. shortening
Sift together flour, baking powder and salt.
Cut in shortening and lightly mix in cooled riced
potato. Add cold liquid. Turn out on floured
board; lightly roll or pat out, and cut out. Bake
on greased pan in hot oven.

CINNAMON BISCUITS

Make like “Cheese Biscuits No. 1,” only spread-
ing the dough with creamed butter. and sprinkled
generously with sugar mixed with cinnamon.

Proportions:

2 tablespns. sugar 1 teaspn. cinnamon

LEMON BISCUITS

Make “Tea Biscuits” as above. Squeeze half
a lemon into a small bowl, then take pieces of
lump (dice) sugar, saturate with lemon juice and
press one lump-into the top of each biscuit before
putting them in the oven.

GRAHAM BISCUITS

Substitute in the basic recipe in place of 2 cups
flour, 1 cup Graham Flour and 1 cup White Flour.
Add 2 tablespoons Brown Sugar.

GOLDEN BISCUITS

14 teaspn. salt

2 tablespns. shortening

1 cup and 1 tablespn.
milk

2 cups flour
4 teaspns.

Magic Baking Powder
1 tablespn. fine sugar

Mix as for Tea Biscuits.

Put one or two tablespoons of orange syrup in
small muffin tins, then fill with biscuit dough.
Bake like tea biscuits. When done pour over
each a teaspoonful of orange syrup.

Orange Syrup

Grated rind of 1 orange

14 cup sugar
1 teaspn. lemon juice

4 tablespns. water
1 tablespn. butter

Boil together for 3 minutes.

FRUIT SCONE

Make as Tea Biscuits, but add 1% cup sugar
and 4% cup chopped dates.

ORANGE BISCUITS—1

Make like “Lemon Biscuits,”
juice instead of lemon.

using orange

ORANGE BISCUITS—2

Make like “Cinnamon Biscuits,” but spread the
rolled dough with creamed sweet butter and
sprinkle generously with grated orange rind and
sugar (equal parts of sugar and orange rind),

taking care not to grate any of the outside white .

of orange rind or the biscuits will be bitter.

EMERGENCY BISCUITS

Add enough milk to “Basic Recipe” to make
stiff batter; drop from spoon on buttered baking
sheet. Bake in a hot oven.

FRUIT BISCUITS

To “Emergency Biscuits” add 1 cup of raisins. a

Drop from spoon.

Read Carefully Comments about Flour on Page 4