USE OF THE ROLLING PIN.—When dough is to be rolled and cut into biscuits, it needs to be a little stiffer than for Drop Biscuits. It should, however, be a soft dough. Biscuit dough should not be pressed down with a rolling motion, but should be deftly and gently "patted" out with several successive "touches" with the rolling pin.

In using the rolling pin for stiff doughs, when more pressure should be exerted, the pin should be lifted up at the end of each stroke.

BAKING POWDER BISCUITS

2 cupfuls flour 1/2 teaspoonful salt 4 teaspoonfuls baking powder 2 tablespoonfuls fat Milk or water, about 2/3 cupful

Mix as in drop biscuits, using less milk, so that the dough is just stiff enough to roll out. Roll gently to 1/2 inch thickness on a slightly floured board, and cut into small biscuits. If any dry flour clings to the top of the biscuits, moisten it with a little milk or water. Place on a slightly oiled pan, and bake in a hot oven (475 degrees F.) from 12 to 15 minutes. Serve hot. They may be placed on a folded napkin or doily.

APPLE DUMPLINGS

Make Baking Powder Biscuit dough. Roll until 1/4 inch thick and cut into pieces. Place an apple (cored and pared) in the center of each piece. Fold the dough over the fruit and bake (375 degrees F.) or steam for 1/2 hour, or until the apples are soft. The dumplings may be browned in the oven after steaming.

Rich biscuit dough or pastry may be used for Apple Dumplings. Other fruits may be used instead of apples.

FRUIT ROLLS

Make a biscuit mixture, using 4 tablespoonfuls of fat instead of 2 tablespoonfuls, as given in the recipe for Baking Powder Biscuits. Gently roll to 1/4 inch thickness, and spread the following ingredients over it:

1 tablespoonful butter or substitute 2 tablespoonfuls sugar 1/2 teaspoonful cinnamon Fruit

For the fruit use:

1/2 cupful dried currants, or 1/3 cupful raisins and 2 tablespoonfuls citron, or 2 cupfuls chopped apples

Roll as jelly roll, then cut into pieces 3/4 inch thick and place (cut side down) on buttered tins. Bake in a hot oven (450 degrees F.) 15 to 30 minutes. If apples are used, serve the roll with cream and sugar as a dessert. If the dried fruits are used, serve the roll in place of a hot bread or cake.

QUESTIONS

Compare recipes for "drop" and "cut" biscuits. How do they differ?

Why should biscuits be "patted" out rather than rolled out with the rolling pin?

If dry flour clings to the top of the biscuits after cutting, what is the result after baking? How can this be remedied?

How can the biscuit cutter and rolling pin be prevented from sticking to the dough?

Why are biscuits sometimes served on a napkin or doily?

Write a recipe for Baking Powder Biscuits, using 3 cupfuls of flour as the basis.

How many apples of medium size are required for Apple Dumplings, when 2 cupfuls of flour are used?

Why do Apple Dumplings require a longer time for baking than Baking Powder
Biscuits?

How should citron be cut for use in cooking?

If apples are to be used for the fruit of Fruit Rolls, give in order the measuring, the preparation, and the mixing of the materials.