ABERNETHY BISCUITS.— Rub 1 oz. of butter into 1 lb. of flour, adding a dessertspoon of sugar and l^ oz. of caraway seed. Mix all together, with 2 eggs, if necessary; add a little milk. Roll COOK COUNTY COOK BOOK 89 the batter out, knead it into stmall, round cakes, making holes with a fork to allow the steam to escape. Bake in moderate oven. — Mrs. C. J. Jeffries, Winnetka, 111. ARROW-ROOT BISCUITS.— Beat ^ lb. of butter to a cream; add gradually 3 well-beaten eggs, % lb. of flour, ^ lib. sifted sugar, and 3 oz. of arrow-root pounded to crush the lumps. Mix all smoothly together. Drop in small pieces on a well-oiled tin. Bake in slow oven. — Mrs. C. J. Jeffries, Winnetka, 111. BRAN BISCUITS.— 2 cups of cleaned wheat bran, 1 cup of white flour, 1 teaspoon of baking soda, 1 teaspoon of salt. Mix thoroughly and add 5^ cup of molasses and lYi cups of sweet milk. Bake in gem tins in a slow oven for 30 minutes. — Mrs. Ethan Earle, Mayfair, III. BROWN BISCUITS.— Sift 2 cups flour, 3 tablespoons baking powder and 1 teaspoon salt into a mixing bowl, rulb in thoroughly 2 generous tablespoons butter or lard, then add 1 cup of fine bran; wet with sweet milk, roll to ]^ inch in thickness, cut as tea bis- cuits and bake in quick oven. — ^Mrs. Ella Fairchild. Palatine, III. BISCUIT FOR CAMPERS (Will Keep for Months).— Make a sponge about 3 or 4 o'clock in the afternoon hy adding a cake of yeast foam which has previously 'been softened in a little luke- warm water to a pt. of water in which potatoes have been boiled with sufficient good bread flour stirred in to make batter drop in chunks from the spoon and will not run. Beat thoroughly and let rise in a warm place until about 9 or 10 o'clock at night. The* lighter it gets the better. Add a pt. of lukewarm water, a tea- spoon of salt, a tablespoon of sugar and a bit of lard the size of a hickory nut. Add 3 qts. of flour✪ Biscuit for Campers, measured before sifting, first de- ducting therefroim the amount used for the sponge in the after- noon. Knead with the hands until it seems elastic when poked with the finger, and does not stick to the hands. 'Cover and let rise over night in a warm place, 75°, and in the morning turn out on a floured hoard and pound with an axe for 20 minutes to pound all the flour in possible. Roll out into squares about 2 inches square. Place on a greased baking sheet. Let rise until about double in size or until very light. Bake about J^ hr. in a moder- ately hot oven. Leave in a warming oven or about the stove 90 BREAD somewhere to dry out thoroughly for a day or two. Keep in a dry place and when wanted for use roll over once or twice in cold water and drain from one side and place on a plate in the oven and it will puff up like freshly ihaked bread and be crisp and light. —Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

AI-modernized reading of the original text

ABERNETHY BISCUITS.— Rub 1 oz. of butter into 1 lb. of flour, adding a dessertspoon of sugar and l^ oz. of caraway seed. Mix all together, with 2 eggs, if necessary; add a little milk. Roll the batter out, knead it into small, round cakes, making holes with a fork to allow the steam to escape. Bake in moderate oven. — Mrs. C. J. Jeffries, Winnetka, 111. ARROW-ROOT BISCUITS.— Beat ^ lb. of butter to a cream; add gradually 3 well-beaten eggs, % lb. of flour, ^ lib. sifted sugar, and 3 oz. of arrow-root pounded to crush the lumps. Mix all smoothly together. Drop in small pieces on a well-oiled tin. Bake in slow oven. — Mrs. C. J. Jeffries, Winnetka, 111. BRAN BISCUITS.— 2 cups of cleaned wheat bran, 1 cup of white flour, 1 teaspoon of baking soda, 1 teaspoon of salt. Mix thoroughly and add 5^ cup of molasses and lYi cups of sweet milk. Bake in gem tins in a slow oven for 30 minutes. — Mrs. Ethan Earle, Mayfair, III. BROWN BISCUITS.— Sift 2 cups flour, 3 tablespoons baking powder and 1 teaspoon salt into a mixing bowl, rulb in thoroughly 2 generous tablespoons butter or lard, then add 1 cup of fine bran; wet with sweet milk, roll to ]^ inch in thickness, cut as tea biscuits and bake in quick oven. — ^Mrs. Ella Fairchild. Palatine, III. BISCUIT FOR CAMPERS (Will Keep for Months).— Make a sponge about 3 or 4 o'clock in the afternoon hy adding a cake of yeast foam which has previously 'been softened in a little lukewarm water to a pt. of water in which potatoes have been boiled with sufficient good bread flour stirred in to make batter drop in chunks from the spoon and will not run. Beat thoroughly and let rise in a warm place until about 9 or 10 o'clock at night. The* lighter it gets the better. Add a pt. of lukewarm water, a teaspoon of salt, a tablespoon of sugar and a bit of lard the size of a hickory nut. Add 3 qts. of flour, measured before sifting, first deducting therefrom the amount used for the sponge in the afternoon. Knead with the hands until it seems elastic when poked with the finger, and does not stick to the hands. 'Cover and let rise over night in a warm place, 75°, and in the morning turn out on a floured hoard and pound with an axe for 20 minutes to pound all the flour in possible. Roll out into squares about 2 inches square. Place on a greased baking sheet. Let rise until about double in size or until very light. Bake about J^ hr. in a moderately hot oven. Leave in a warming oven or about the stove somewhere to dry out thoroughly for a day or two. Keep in a dry place and when wanted for use roll over once or twice in cold water and drain from one side and place on a plate in the oven and it will puff up like freshly baked bread and be crisp and light. —Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

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Biscuit for CampersAbernethy BiscuitsArrow-Root BiscuitsBran BiscuitsBrown Biscuits

The Cook County cook book