Excellent Rolls. — To every pound of flour allow one ounce of
butter, one-quarter of a pint of milk, one large teaspoonful of yeast, a
little salt. Warm the butter in the milk, add to it the yeast and salt,
and mix these ingredients well together; put the flour into a pan, stir
in the above ingredients, and let the dough raise, covered in a warm
place. Knead it well, make it into rolls, let them raise again for a few
minutes, and bake in a quick oven. Richer rolls may be made by
adding one or two eggs, and a larger proportion of butter, and their
appearance improved by brushing the tops over with the yolk of an
egg or a little milk.
Buns. — At night take three cups of warm milk, one cup of sugar,
one-half a cup of good yeast; make a batter; then let it stand over
COOKERY RECIPES. 5 21
night; in the morning it should be very light; then add one cup of
sugar and one cup of butter; mould it well, and let it raise again ; when
well risen, cut in small pieces, and roll them in the hand ; put them
on tins just to touch ; let them raise again, and rub over the top with
the white of an egg, and bake a light-brown. This quantity will make
sixty buns ; currants or chopped raisins improve them.
Dough Cakes. — One pint of light dough, three eggs, two cups
of sugar, one cup of butter, cinnamon and nutmeg, with two pounds
of raisins. Add a coffee-cup of flour.
Soda Biscuit. — One pint of milk, two teaspoonfuls of soda, two
teaspoonfuls of cream of tartar: butter half the size of an egg, or
lard, if butter is not at hand; rub the cream of tartar in the flour;
dissolve the soda in the milk ; flour enough to roll. Bake in a quick
6ven.
Plain Soda Biscuit. — One quart of flour, one teaspoonful of soda,
two teaspoonfuls of cream of tartar, one-half a teaspoonful of salt, a
lump of butter the size of an egg; mix into a soft dough ; roll out
and bake qyickly — the quicker the better.
Crisp Soda Biscuit. — Sift flour into pans ready to receive the in-
gfedients. One pint of sour milk, one teaspoonful of soda, one of
salt; mix this well into the flour; pour in the milk. Now measure
six tablespoonfuls of melted lard ; mix up quickly into good knead-
ing dough.; roll out half an inch thick and cut out your biscuits;
bake quickly. If they get soft after they are taken from the oven,
bake longer the next time. Half the quantity of lard will do for
those who do not like them so crisp.
Biscuits (i). — Take some bread -dough, add some shortening, some
Avcet milk, and a teaspoonful of saleratus ; let them stand to raise.
Biscuits (2). — Three cups of milk, or milk and water, one cup of
butter or lard, one egg, two tablespoonfuls of yeast. Mix it not
very stiff, and let it stand six or eight hours to raise.
Biscuits (3). — One pound of flour✪ Excellent Rolls, the yolk of one egg ; milk.
Mix the flour and the yolk of the egg with sufficient milk to make
the whole into a very stiff paste ; beat it well, and knead it until it is
522 THE hearthstone; OR, LIFE AT HOME.
perfectly smooth. Roll the paste out very thin, cut out the biscuits,,
and bake in a slow oven twelve or eighteen minutes.
Page 337 · 5 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Excellent Rolls. — To every pound of flour allow one ounce of butter, one-quarter of a pint of milk, one large teaspoonful of yeast, a little salt. Warm the butter in the milk, add to it the yeast and salt, and mix these ingredients well together; put the flour into a pan, stir in the above ingredients, and let the dough raise, covered in a warm place. Knead it well, make it into rolls, let them raise again for a few minutes, and bake in a quick oven. Richer rolls may be made by adding one or two eggs, and a larger proportion of butter, and their appearance improved by brushing the tops over with the yolk of an egg or a little milk.
Buns. — At night take three cups of warm milk, one cup of sugar, one-half a cup of good yeast; make a batter; then let it stand over
night; in the morning it should be very light; then add one cup of sugar and one cup of butter; mould it well, and let it raise again ; when well risen, cut in small pieces, and roll them in the hand ; put them on tins just to touch ; let them raise again, and rub over the top with the white of an egg, and bake a light-brown. This quantity will make sixty buns ; currants or chopped raisins improve them.
Dough Cakes. — One pint of light dough, three eggs, two cups of sugar, one cup of butter, cinnamon and nutmeg, with two pounds of raisins. Add a coffee-cup of flour.
Soda Biscuit. — One pint of milk, two teaspoonfuls of soda, two teaspoonfuls of cream of tartar: butter half the size of an egg, or lard, if butter is not at hand; rub the cream of tartar in the flour; dissolve the soda in the milk ; flour enough to roll. Bake in a quick oven.
Plain Soda Biscuit. — One quart of flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, one-half a teaspoonful of salt, a lump of butter the size of an egg; mix into a soft dough ; roll out and bake quickly — the quicker the better.
Crisp Soda Biscuit. — Sift flour into pans ready to receive the ingredients. One pint of sour milk, one teaspoonful of soda, one of salt; mix this well into the flour; pour in the milk. Now measure six tablespoonfuls of melted lard ; mix up quickly into good kneading dough; roll out half an inch thick and cut out your biscuits; bake quickly. If they get soft after they are taken from the oven, bake longer the next time. Half the quantity of lard will do for those who do not like them so crisp.
Biscuits (i). — Take some bread -dough, add some shortening, some sweet milk, and a teaspoonful of saleratus ; let them stand to raise.
Biscuits (2). — Three cups of milk, or milk and water, one cup of butter or lard, one egg, two tablespoonfuls of yeast. Mix it not very stiff, and let it stand six or eight hours to raise.
Biscuits (3). — One pound of flour, the yolk of one egg ; milk. Mix the flour and the yolk of the egg with sufficient milk to make the whole into a very stiff paste ; beat it well, and knead it until it is
522 THE hearthstone; OR, LIFE AT HOME.
perfectly smooth. Roll the paste out very thin, cut out the biscuits,, and bake in a slow oven twelve or eighteen minutes.
Records on this page
Excellent RollsBunsSoda BiscuitPlain Soda BiscuitCrisp Soda Biscuit