Baking-powder Biscuit Recipe

Have the child place two even cupfuls of flour in the sifter, with two

level teaspoonfuls of baking-powder, half a teaspoonful of salt, and

then sift. To this add one rounded tablespoonful of lard. The little

maid's hands and nails should be specially cleaned so she can work this

thoroughly into the flour, and it may take her five minutes to do it

properly. Next, dusting her hands, have her take a table fork and stir

all the time as she adds the milk. Generally three-quarters of a cupful

of milk is enough, but if the flour was packed in solid it may take a

whole cupful. Mix up well with the fork into a soft dough, and turn out

on a floured bread-board. She must not handle it, even now, but

sprinkle over just enough flour to keep the rolling-pin from sticking

while she rolls it out until three-fourths of an inch thick.

Next she should be shown how to cut into small rounds without any waste,

for the dough that is left to be molded over will take up more flour and

consequently be thicker and not so light. As each biscuit is cut it

should be carefully placed in the pan, close to its neighbor, but not

crowding, and when all are ready, popped into a hot oven for fifteen

minutes' baking.

This lesson should be repeated in a few days, before the child has

forgotten any of the details, and thereafter it is advisable to let her

make the same dough, for different purposes, at least once a week for a

while. For meat pies, dumplings, or shortcake, one-half the recipe will

be plenty for a family of four, and she will feel that she has learned

each time how to make a new dish. Provide a small blank book and have

her write down every recipe, with the full directions for mixing. This

will be her very own, and as it grows will come to be a valued treasure.