The difference between biscuits and bread is that
there is no yeast in the composition of the former;
they are also for the most part unleavened and very
highly dried. Though valuable as a temporary substi
tute for bread, they can never be so wholesome from
the absence of the water which is absorbed in the
process of drying or baking. Biscuits should invariably be taken with ever so small a quantity of liquid,
for by themselves they either absorb too much fluid
from the juices of the stomach, and so produce indigestion, or they fail to obtain as much fluid as they
require from those sources, and herefore remain a
long time undigested. Cakes are made by the substitution of soda or carbonic acid for yeast, and the
addition of sugar, fat, and eggs. Of all these materials the sugar is the wholesomest and should be the most freely used. The other ingredients are more
difficult of digestion.
In baking small cakes and cookies, grease the pans with wax or butter. If the pans get cool before you can take them off, set them on top of the stove for a few seconds. The cakes will then slip off easily. Sponge, drop cake, anise, lady fingers, etc., are better baked on floured pans. Sift, or rather sprinkle, the flour lightly in the pans.
In making the dough for hard biscuits it should be kept in a loose crumbly state until the whole is of an equal consistency, then work, rub, or press it together with your hands until the whole is collected or formed into a mass. If the old-fashioned biscuit brake is replaced by a biscuit machine so much the better for the baker and the goods he turns out.
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