The universal cookery book

Brown Biscuit. Three cups of Graham flour, one cup of white flour, one tablespoonful of lard and the same of but- EGG BISCUIT. ter ; one tablespoonful of brown sugar, two teaspoonfuls of baking-powder, one teaspoonful of salt, two cups of milk. Sift brown and white flour, sugar, baking-powder, salt, into a bowl ; rub or chop in the shortening; wet up with the milk into a soft dough ; roll out half an inch thick, handling as little as possible, and with as few strokes of the rolling-pin ; cut into round cakes, and bake quickly in a floured pan. — Marion Harland. The Post, Washington , D.C. ( By per. ) Egg Biscuit. Two cups of warm milk, two eggs, two heaping tablespoonfuls of butter, half a cake of compressed yeast dissolved in warm water, one quart of sifted flour, one teaspoonful of salt ; mix with the butter (melted but not hot) the yeast, salt, and three cups of flour together over night, and set in a covered bowl to rise. Early in the morning add the beaten eggs and the rest of the flour, and set for a second rising of an hour or longer. When light roll into a sheet almost an inch thick, cut into round cakes, and lay in a floured baking-pan. At the end of half an hour bake in a good oven. They are delicious cold or hot. — Marion Harland. The Post, Washington, D.C. ( By per) Naples Biscuit. “ Beat eight eggs ; add to them one pound of flour, one pound of powdered sugar, one teaspoonful of essence of lemon. Bake in a quick oven.” SODA BISCUITS. Soda Biscuits. One quart of flour, a pint of buttermilk, half a teaspoonful of soda dissolved in the milk ; half a teaspoonful of salt ; a piece of lard about the size of a large egg, rubbed in the flour. Mix well together, roll out about an inch thick, and cut into biscuits. Bake in a quick oven. — Mrs. Matilda J. Anderson , Dayton , O. Drop Biscuit. One quart of flour, three teaspoonfuls of bakingpowder, tablespoonful of sugar, half a teacup of lard worked in the flour; add sweet milk enough to make a thick batter. Drop in little pans or muffin-rings, and bake. Flyaways, or Souffle Biscuits. Rub four ounces of butter into one quart of flour sifted, add a saltspoonful of salt, and make into a paste with milk. Knead well, handling lightly, and roll out until they are as thin as paper and the size of a common saucer; stick here and there with a fork, and bake in a moderate oven until they look flaky and white. Butter, four ounces. Flour, one quart. Milk, one-half pint. Salt, one saltspoonful. — Virginia Cookery-Book : Mrs. Mary Stuart Smith. Harper & Brothers , Pubs. (By perl) Scotch Scones. “ Sift half a spoonful of soda into a quart of flour, and mix in rich buttermilk enough to make a dough as FRENCH TOAST. stiff as for soda-biscuit. Roll out half an inch thick, and bake on a hot griddle in two large cakes the size of dinner-plates. Serve with dishes of Dundee marmalade.” French Toast. “ Beat four eggs very light, and stir with them a pint of milk ; slice some baker’s bread, dip the pieces into the egg, then lay them in a pan of hot lard, and fry brown ; sprinkle a little powdered sugar and cinnamon on each piece, and serve hot. If nicely prepared, this is an excellent dish for breakfast or tea.” CHAPTER XIII. BROWN BREAD, HOT CAKES, ETC. BROWN BREAD, HOT CAKES, ETC.