t biscuit:

Add 2 tbsp. of sugar after the fat is added.

2. Fruit biscuit:

Add 2 tbsp. of sugar and 1/2 cup of fruit,
(currants, raisins, peel, or a mixture of all)
after the fat is added.

3. Scones:

Add 2 tbsp. of sugar, and use one egg and only
1/2 cup of milk. Beat the egg until light, add
to milk, and use this for liquid. Form into
round cakes about eight inches in diameter, and
cut into quarters.

4. Fruit scones:

Add 1/2 cup of fruit to the scone recipe.

5. Short cake for fruit:

Same as scones, but double the amount of fat.

6. Dumplings for stews:

Use the basic recipe, leaving out the fat.

7. Steamed fruit pudding:

Use the basic recipe to make the dough that
incases the fruit.

BREAD MAKING

In beginning the bread lessons, it will be found that there are no new
principles to teach. It will, however, be necessary to explain the new
means of producing gas which is used in this particular mixture, namely,
yeast.

From their lessons on the "Preservation of Food" and "Canning", the
pupils are already acquainted with one class of microscopic plants. The
little plants, in that case, were a source of great inconvenience to the
housekeeper. Yeast may be introduced as another family of one-celled
plants, but one which is most useful. Under good conditions these tiny
plants will produce a large amount of carbon dioxide gas, provided they
are given sufficient time. If, however, the gas be required quickly,
soda and acid must be used. For this reason, plain flour mixtures, in
which the carbon dioxide is quickly made, are called quick breads, to
distinguish them from breads in which yeast is used. Examples of these
are baking-powder biscuits, gems, corn-bread, etc.

The use of yeast is the simplest and cheapest way of obtaining carbonic
acid gas, and mixtures so made remain moist longer than those in which
baking-powder is used.

Throughout the introductory lesson, this fact must be kept prominently
before the class, that yeast is a plant and, as such, requires plant
conditions. The necessary conditions will be known from the lesson on
"Bacteria", so that they have only to be reviewed. The pupils may be
told that although they cannot see the plants, they can very plainly see
the bubbles of gas which the plants give off when the latter are made
active under favourable conditions.