Biscuits

Ingredients

• Two c flour
• 4 t baking powder
• 3^ t salt
• 1 T shortening
• about ^ c milk

Method

1. 1

   For directions see page 24 or 78.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 70. The excerpt below is the record exactly as published.

Biscuits lay slices of canned peaches and serve with sugar and cream. Fried Cornmeal Mush Turn the mush from the mould where it was placed the preceding morning, slice ^-inch thick or a little less, dust DECEMBEB MENUS 125 with flour and saute in butter until a golden brown on both sides. Or roll in egg and ciumbs and fry in deep fat. Plenty of time must be allowed for frying mush as it does not brown quickly. Probably ^ h will be required to fry a panful for a family of four. Dry Toast Brown slices of stale bread and serve at once. Preparing the Meal Prepare the mush for sauteing or frying. Have the fat in the pan hot and while the mush is browning make the coffee and toast and serve the cereal. Then serve the rest of the breakfast. After breakfast, cook the rice for the croquettes for dinner. LUNCHEON OR SUPPER Tuesday Lesson 69 HAM OMELET — TOMATO SAUCE HOT BISCUITS RASPBERRY JAM TEA Ham Omelet Grind enough ham left from dinner the preceding even- ing to make about }i c. Put 4 t butter in a frying pan and while melting separate the whites and yolks of 4 eggs ; then beat the whites until very stiff. To the yolks add Vz t salt, dash of pepper, and beat with a fork until light and creamy. Carefully and gradually add % c hot water to the yolks, stirring all the time, then the chopped ham. Cut and fold the entire mixture into the whites, pour into the frying pan containing the melted but- ter, cover closely and place over a low flame. When puffed and nicely browned on one side set in the oven to dry off. Fold and turn onto a hot platter, and pour the Tomato Sauce around it. Tomato Sauce Melt 2 T butter in a saucepan, add 2 T flour and mix well. When blended add i c strained tomatoes, pouring the liquid in gradually so as to mix smoothly with the flour. Add 5^ t salt, }i t mace and i t finely chopped onion. Return to the fire, cook, stirring constantly until 126 LESSONS IN COOKING the mixture thickens; boil 2 or 3 m. Strain around the omelet. Biscuits Two c flour, 4 t baking powder, 3^ t salt, i T shortening, about ^ c milk

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