. Biscuit and cakes . ular formation. Wewill give three methods, with suggestions of the advan-tages of each: 1. The best-formed biscuits are made by rolling outthe dough and cutting with a cutter. It also requiresthe most work, the board, rolling-pin and cutter havingto be cared for. The scraps never make so good biscuitafter the repeated rollings. 2. Another method, involving less work and leavingno scraps, is to mould the dough into a #rectangular form, and cut into even cross-sections with a knife. By careful placing in the baking-pan diagonally, as indicated herewith, the biscuits will be
. Biscuit and cakes . ular formation. Wewill give three methods, with suggestions of the advan-tages of each: 1. The best-formed biscuits are made by rolling outthe dough and cutting with a cutter. It also requiresthe most work, the board, rolling-pin and cutter havingto be cared for. The scraps never make so good biscuitafter the repeated rollings. 2. Another method, involving less work and leavingno scraps, is to mould the dough into a #rectangular form, and cut into even cross-sections with a knife. By careful placing in the baking-pan diagonally, as indicated herewith, the biscuits will be all light and even in size. 3. The method which requires the least work, andwhich with practice gives excellent results, is the mixingof the dough well in a small bowl and then, with a smalldish of flour at hand, keeping the hands well floured toprevent the dough from sticking^ forming the biscuit quickly into even sizes, with a folding under movement,so that the tops will be smooth. Reliable Five OClock Tea Biscuits. Rub one tablespoonful of butter into two cups of 8 Reliable Prepared Flour. Mix to a soft dough with cold milk; roll out one-half inch in thickness. Cut intolittle biscuits about the size of a half-dollar. Place on abaking sheet in groups of four in this manner. nn f^ **Place the four little biscuits so that they OO OO OOtouch and when baked they will stick OO OO OQtogether. When baked brush the tops witha little butter, and serve in groups of fours. These area dainty conceit for luncheon or tea. Graham Muffins 2 cups Reliable Graham. 1^4 cups of milk. 1 tablespoonful sugar. l tablespoonful of melted l egg. butter. Put the graham into a dish; add sugar; break in theeggs, and mix to a medium batter; lastly, add the meltedbutter. Bake in small muffin cups. Twin Mountain Muffins % cup butter. % cup milk. JA cup sugar. 2 cups Reliable Prepared l egg. Flour. Cream butter, sugar and egg; add the milk, lastly theflour. Bake in buttered tin gem pans in a moderate oven. A
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