Biscuit

Ingredients

• One quart of flour
• two heaping teaspoonfuls of fresh lard
• one pint of sweet milk
• one teaspoonful of salt
• three teaspoonfuls of Equity baking-powder

Method

1. 1

   Rub baking powder and salt into flour, sift together, rub in shortening, pour in milk, knead quickly, roll out, cut into cakes, and bake in a very hot oven.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 69. The excerpt below is the record exactly as published.

biscuit cutter, and bake quickly. These biscuit are unsurpassed, when properly made, and particularly good for invalids. VIRGINIA WATER BISCUIT. One quart flour, one teaspoonful salt, rather more than a quar- ter pound of lard rubbed into the flour, and mixed with milk and water; the dough must not be stiff as for the above. Work till smooth, but do not beat. Then flour your bread, board and roller well, and cutting off a small piece of dough— -as for pie-crust-— roll as thin as possible — almost to transparency— and cut into shapes; bake quickly. This recipe is excellent for tea. To make 116 BREAKFAST AND TEA CAKES. a more ornamental dish they may be baked in wafer-irons. Let the dough be soft as pie-crust, and be sure to roll very thin. MARYLAND BREAD. One quart flour, four eggs, one cup of butter, half a cup yeast, one teaspoonful sugar, four medium sized potatoes, and salt. Mix and work well — about eleven o'clock if for supper. It will be too soft to work after it has risen; bake in muffin tins, or drop with a spoon in cakes on the biscuit pan. Let it rise the second time before baking. GRAHAM BISCUIT. Graham biscuit are made like Graham rolls, only moulded out into round balls, and put in a pan close together; let them get light, and bake in a moderate oven. Before you take them out, rub them over with sweetened water. Serve hot or cold. GRAHAM ROLLS. Cut off a piece of dough, when making Graham bread, and work in a tablespoonful of butter; make into long, narrow rolls, and allow them to rise for two hours; then, with a sharp knife, score each one longitudinally, and rub melted butter over the surface of each one. Bake in a moderate oven, quickened tow- ards the last; cover closely with a clamp towel for five minutes, and send to the table covered with a napkin. BISCUIT. One quart of flour, two heaping teaspoonfuls of fresh lard, one pint of sweet milk, one teaspoonful of salt, three teaspoonfuls of Equity baking-powder

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