Note: If the Pleischman compressed yeast is used, crumble it
into the mixture. If Yeast Foam or Magic (dry cakes), first soften
in one-fourth cup of tepid water before adding to the mixture
162
Bulletin of the University of Texas.
LIUKRRY OF CONGRESS
0 014 230 853 8 •
Stir in flour enough to make a sponge, about three cups.
Beat thoroughly. Let rise until double in bulk. Cut doAvn,
add flour enough to knead, about two and a half cups. Let
rise until double in bulk. Toss on slightly floured board;
knead and roll to one-half-inch in thickness. Shape with
round biscuit cutter, crease through the center of the biscuit
with the handle of a case knife, or wooden spoon. Spread one-
half of the biscuit with melted butter, fold edges and press firm-
ly together. Place in buttered pan one-half-inch apart. Let
rise to double in bulk.
Bake in hot oven from fifteen to twenty minutes.
Page 63
Presented as published in 1916. 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
Note: If the Pleischman compressed yeast is used, crumble it into the mixture. If Yeast Foam or Magic (dry cakes), first soften in one-fourth cup of tepid water before adding to the mixture
Bulletin of the University of Texas.
Stir in flour enough to make a sponge, about three cups. Beat thoroughly. Let rise until double in bulk. Cut down, add flour enough to knead, about two and a half cups. Let rise until double in bulk. Toss on slightly floured board; knead and roll to one-half-inch in thickness. Shape with round biscuit cutter, crease through the center of the biscuit with the handle of a case knife, or wooden spoon. Spread onehalf of the biscuit with melted butter, fold edges and press firmly together. Place in buttered pan one-half-inch apart. Let rise to double in bulk.
Bake in hot oven from fifteen to twenty minutes.