Biscuit for Campers

Ingredients

• a cake of yeast foam
• a pt. of water
• a pt. of lukewarm water
• a teaspoon of salt
• a tablespoon of sugar
• a bit of lard the size of a hickory nut
• 3 qts. of flour

Method

1. 1

   Make a sponge by adding the yeast foam to the water with sufficient flour to make a batter.

2. 2

   Let rise until light.

3. 3

   Add lukewarm water, salt, sugar, and lard.

4. 4

   Knead until elastic, cover and let rise overnight.

5. 5

   Roll out into squares, place on a greased baking sheet, let rise until double in size, and bake for about 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 57. The excerpt below is the record exactly as published.

a teaspoon of salt and rub in a lump of sweet fresh lard, the size of an egg; mix into a nice soft dough with sour milk. Roll out, cut and bake in a hot oven. — Mrs. C. E. Westinghous, Mayfair, 111. VARIATION III.— Sift 1 qt. of flour with 2 teaspoons of baking powder and 1 of salt. Mix in 2 tablespoons of shortening; add enough cold water to make a soft dough. Put it on a floured board and pat lightly 1 inch thick. Bake IS minutes in hot oven. The secret of good biscuits is light handling and no kneading. — Mrs. F. E. Glower, 1103: S. 7th Ave., Maywood, 111. VARIATION IV.— Sift 3 teaspoons of baking powder, a tea- spoon of salt in 1 qt. of flour; add 1 cup of shortening, milk to make a soft dough, handle very little. Bake 20 minutes. — Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111. 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

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