Atlanta women's club cook book

Sift flour, baking powder, sugar and salt together. Rub lard into flour thoroughly. Add gradually equal parts of milk and ice-water, just enough to make a very stiff dough. (Almost dry). Work on a kneader, or beat with a mallet until the dough is smooth and glossy. This will require at least 1/2 hour. Roll out about 1/4 inch thick. Cut and pierce with fork. Start cooking in moderate oven, gradually increasing heat. In about 30 minutes biscuit should be light brown. Turn off heat or allow biscuit to stand in warm oven about 20 minutes to dry out thoroughly. Mrs. W. M. Seay. EMERGENCY BISCUIT. 3 cups self rising flour. 2 tbls. melted butter. 11/2 cups milk. After sifting flour rub in butter and add milk. Beat into a soft dough and drop with tablespoon a good inch apart into well greased baking pan. Bake in hot oven. Mrs. James R. Bachman, Kirkwood, Ga. BRAN BISCUIT. 1 cup of bran. 1 cup of flour. 1 t-spoon soda. 1/2 cup of sour milk. 14 cup of butter. 1/2 t-spoon salt. Sift soda into flour, add salt, mix butter well into this; add bran, stir in milk, mix well and bake. Mrs. Hugh Willet, Chairman State Federation. SWEET POTATO BISCUIT. 1 qt. flour. 3 t-spoons Royal baking pow- 2 large sweet potatoes. der. 1 cup sugar. Pinch of salt. 2 t-spoons butter or substitute. Milk. Boil potatoes and mash adding sugar and butter. Sift flour, salt and baking powder, add potato mixture. Make into a soft dough with milk. Roll out and cut. Bake in moderately hot oven. Mrs. J. L. Minson. CHEESE BISCUIT. 5/8 cup milk. 2 t-spoons Royal baking pow- 6 tbls grated cheese. der. 11/2 cups flour. 1 t-spoon shortening. 14 t-spoon salt. Sift together baking powder, salt and flour: add shortening and cheese; slowly just enough milk to hold the dough together. Roll on flour board 1/2 inch thick ; cut with small biscuit cutter and bake 15 minutes. Mrs. Newton C. Wing. CREOLE QUICK ROLLS. 1 yeast cake dissolved in 1 cup 1 cup sugar. tepid water. 1 cup of water in which pota- 1 cup boiled Irish potatoes toes were boiled. (mashed). Combine above ingredients together well, let rise in warm place three hours. This mixture will keep in ice box several days and is used as one would use buttermilk to make biscuit. When ready to make rolls, break one egg in bowl, beating slightly, add one cup of this yeast mixture (dipping from bottom of bowl) 3 tbls. melted fat, 1 tbls. sugar (less if preferred) 1 t-spoon salt, enough flour to knead a little but not too stiff, roll out, cut with large size biscuit cutter, turn edges together, with dot of butter between making pocket book rolls. Let rise 2 hours, bake in moderately quick oven. This amount will serve six people. Double or triple the quantity for more, but never use more than two eggs. This will also make very good bread and rolls. Mrs. William Percy. ALLINE'S MUFFINS. 2 cups flour. 2 tbls. sugar. 2 eggs. 1/2 tbls. salt. 1 cup milk. 2 t-spoon Royal baking powder. 2 tbls. butter. Beat sugar and butter together, add whites and yolks of eggs beaten separately until light. Sift together flour, salt, and baking powder ; add this to first mixture. Fold in milk, but do not stir. Put in greased muffin pans. Bake about 15 minutes in hot oven. The delicacy of these muffins depends, upon the mixing and baking. Mrs. Edward H. Barnes.