Beil Lucy’s Por-overs

Ingredients

• Two tea-cups sweet milk
• two tea-cups sifted flour
• one table-spoon sugar
• a little salt
• two eggs

Method

1. 1

   Mix the sweet milk, sifted flour, butter, eggs, sugar, and salt.

2. 2

   Bake in hot gem-pans filled half full for twenty minutes and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 19. The excerpt below is the record exactly as published.

Beil Lucy’s Por-overs. : Two tea-cups sweet milk, two tea-cups sifted flour, heaped a little, utter size of a walnut, two eggs, and one table-spoon sugar, 4 alittle alt; bake in hot gem-pans, filled half full, for twenty minutes, and f serve immodiataly —MMrs, W. A. ian Mareial, Mich. ae BAB ci acPEN | BREAKFAST AND TEA CAKES. io : | Pocker-Booxs. “Warm one quart new milk, add one cup butter: or aed four table- oe sugar, and two well-beaten eggs; stir in flour enough to make a moderately stiff sponge, add a small cup of yeast, and set in a warm place to rise, which will take three or four hours; then mix in flour enough to make a soft dough and let rise again. When well — risen, dissolve a lump of soda size of a bean in a spoon of milk, work it into the dough and roll into sheets one-half inch in thick- - hess; spread with thin layer of butter, cut into squares, and fold over, pocket-book shape; put on tins or in pans to rise for a little | while, when they will be fit for the oven. In summer the sponge ean be made up in the morning, and rise in time to make for tea. tu cool weather it is best to set c over night.—Mrs. J. H. Shearer. Rusk. Two tea-cups raised dough, one tea-cup sugar,.half cup butter, _ two well-beaten eggs, flour enough to make a stiff dough; set to rise, - and when light, mold into high biscuit, and let rise again; sift sugar and cinnamon over the top, and place in oven.—Mrs. Mary Lee Gere, Champaign, Ill. ae Dy Rusk. . ne _ One pint milk, three eggs, one tea-cup each of butter and sugar, and one coffee-cup potato yeast; thicken with flour, and sponge over _ night; in the morning stir down, let rise, and stir down again; when | it rises make into a loaf, and let rise again; then roll out like soda biscuit, cut and put in pans, and, when light, bake carefully. Or when baking take four cups dough, one-half cup butter, one cup sugar, three eggs; mix thoroughly, adding enough flour to mold _ easily; let rise, make into rather high and narrow biscuit, let rise again, rub the tops with a little sugar and water, then iia over his ees dry sugar, Bake twenty minutes. LEBANON Rusk. _ One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs ; mix together; when raised light, add half cup butter or Tard, and flour to make a soft dough, and, when quite light, mold into small cakes, and let them rise again before baking. If wanted fr co set about nine a. m.—Mrs, J. 8. Stake, Lancaster, Pa, ND TEA cakes, ee ee Oona j eee one rounded fable ee af butter in a pint of hot milk a Shan: lukewarm stir In one quart of flour, add one beaten ege, fittle salt, and a tea-cup of yeast; work into dough until sone ig Tf winter, set in a warm place; if summer, in a cool one to rise. In — - the morning work: softly and roll out one-half inch and cut into ke biscuit and set to rise for thirty minutes, when they will be ready to bake. These are delicious. 7 BIscurr.. ) Take one quart sifted flour (loosely put in), one measure each of — the acid and soda (or two heaping teaspoons acid and one moden . : ately heaping teaspoon soda) of Horsford’s Bread Preparation, one — teaspoon salt, three gills of water ; phere with a spoon and the ? age hand. . Harp Tea Biscurr. ‘Two pounds of flour, one-fourth pound ae one salt-spoon ay we lakes gills milk; cut up the butter and rub it in the flour, add the : galt and milk, eka dough for half an hour, cut cakes about as | large as a small tea-cup, and half an inch thick, prick with a fork, and bake in a moderate oven until they are a delicate mee: : Os Denmead, Columbus, -Hieu Biscurr. On eae days, reserve one small loaf and mix a rounded tibia. The butter, a level table-spoon sugar and one egg into it by pull. . ing it to pieces with the hands; knead into a loaf, let it rise, then, _ by rolling between the hands, make into balls the size of a small hen's ege, place i in rows in very well greased dripping-pan ; ; when Bently until the balls slide compactly together, then add more, ane : continue doing so until the pan is full; rub over the top with melted : butter, let rise until very light, and bake.—Miudred. | Mare Biscuit. t A ‘ ‘flour ae into ae batter oe add fldvore, ees in biscuit ans, spreading the batter one and a half to two inches thick in the ‘pan. _ If rightly made it will be very light. Do not bake too fast, and have the oven about as for sponge cake. When cold, cut He | ae slices three inches long and one inch wide. Ice the sides, ends and top with white, pink and chocolate icing. Dry in oven, and then, if desired, the bottom may be iced. Build in square blocks and. — place on table. Serve a plate of the white, one of the pink, and one of the brown, or they cops be mixed in building. Mrs.) ISo as aah Nashville, Tenn. Bp Sourn Carouina Biscurr. One quart sweet cream or milk, one and a half cups butter or - fresh lard, two table-spoons white sugar, one good tea-spoon salt; add flour sufficient to make a stiff dough, knead well and mold — into neat, small biscuit with the hands, as our grandmothers used - ¢o0 do; add one good tea-spoon cream tartar if preferred ; bake well, and you have good sweet biscuit that will keep for weeks in a iy fer : place, and are very nice for traveling lunch. They are such as we used to send to the army, and the ‘‘ boys” relished pe « sonnel ae ee Colonel Moore, Sean. Sopa Biscurr. ; : ae Pat one quart of flour, before sifting, into sieve, with one eae ; . ee ‘spoon soda and two of cream tartar (or three of baking powder), ! one of salt, and one table- ‘spoon white sugar, mix all thoroughly | with the flour, run through sieve, rub in one level table-spoon Of ee dard or butter (or half and half), wet with half pint sweet milk, : a voll on board about an inch thick, cut with biscuit cutter, and bake i in a quick oven fifteen minutes. If you have not milk, use 4 alittle more butter, and wet with water. Handle as little and a ae as rapidly as possible.—M. Parloa. aia nee Coat Spoon-Bisculr. i Pa ne. quart sour milk or buttermilk, one tea-spoon soda, a little salt

Cook this with the app: pantry check, scaling, and the assistant.