Biscuits

Ingredients

• Put flour into a deep dish
• mix into this the baking powder
• and salt
• rub in the dripping or lard
• Put in enough cold water or milk

Method

1. 1

   Mix flour, baking powder, and salt.

2. 2

   Rub in the dripping or lard.

3. 3

   Add enough cold water or milk to make a soft dough.

4. 4

   Roll into a sheet three-quarters of an inch thick.

5. 5

   Cut into circular cakes and bake in a well-greased pan for 5-6 minutes in a quick oven until browned.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 71. The excerpt below is the record exactly as published.

Put flour into a deep dish ; mix into this the bak- ing powder and salt ; then rub in the dripping or lard. Put in enough cold water or milk to make a soft dough. Handle as little as possible. Roll quickly into a sheet three-quarters of an inch thick. Cut into circular cakes, with a floured biscuit cut- ter, or an empty can ; roll the dough that is left into a sheet, and recut. *In using baking powder the directions printed on the packages should be strictly followed, as one teas{)Oonful of some powders is as strong as two teaspoonfuls of others. MANUAL FOR ARMY COOKS. 159 Lay tlio bis6uits tluis cut into n woll-groased bak- ini>* pan close together and bake live or six minutes in a quick oven until tliey are browned. WHEAT MUFFINS. 3 cups sifted flour. 2 cups milk. 1 egg, well Leaten. 1 tablespoonful sugar. I teaspoonful salt. 3 teaspoonfuls baking powder. Into the sifted flour mix the baking powder, salt, and sugar ; add the egg and milk enough to make a thick batter. Drop the mixture into greased muffin rings and bake. GRAHAM BREAD. Make a sponge of one quart of Graham flour, three-quarters of a cup of yeast, one quart of warm water, and one cu]} of molasses. Set it in a moder- ately warm place to rise over night (or six or eight hours), then mix the sponge with white flour into a stiff dough, let it rise a second time, then make it into loaves to rise for baking. CORN-MEAL AND RYE BREAD. 2 quarts corn meal. 2 quarts rye flour. 1 teaspoonful salt. I pint molasses. ^ pint strong fresh yeast ; tepid water. Sift the corn meal and rye flour into a deep pan or bowl ; mix them together, adding the salt ; mix into the molasses one-half pint of warm but not hot water ; then stir into it the yeast and i^owr it into a hole previously made in the middle of the meal ; work into it with a spoon enough of the flour to make a thick batter ; sprinkle the top with rye flour. Cover the pan with a thick cloth and set it in a warm place for three or four hours to rise. It is light enough when cracked all over the surface. 160 MANUAL FOR ARMY COOKS. Then i>ouy gradually into the middle of the batter about a pint of warm but not hot water; mix it thoroughly through the dough till it becomes a round mass. Sprinkle rye flour over it; flour the hands and knead it thoroughly, frequently turning- it over, for half an hour, or until it ceases to adhere to the hands. Sprinkle it again with rye flour; cover, and set it in a warm place to rise. When per- fectly light the dough will stand high and the sur- face will be cracked all over. Put it at once into a deep tin or iron pan, greased, and bake about two hours ; as soon as baked wrap it in a clean coarse towel, wet with cold water, and stand it on end till cool. It is important that the oven should be ready and of the proper heat, so that the dough may be put in as soon as it has completely risen the second time. When dough has done rising it will fall if not put at once into the oven. If the dough has stood so long as to sour, dissolve a level teaspoonful of soda in sufiicient warm water; sprinkle this over the dough and knead it well in and j^ut it into the oven as soon as possible. Excellent bread may be made as above of equal quantities of corn meal, wheat and rye flour; or, of one part of corn meal and three j)arts of wheat flour. CORN MEAL. As corn meal contains very little gluten, whole- some and palatable bread can be made of it without the use of any material to lighten it, using only salt and water to mix it. If corn meal is not fresh, a better bread can be made from it by scalding the meal. CORN BREAD. Corn bread will often be found more desirable than wheat bread. It is much healthier for those MANUAL FOR ARMY COOKS. 161 engaged in muscular exercise, more easily digested, and more apt to be successfully j)repared. An excel- lent recipe is the following : Corn meal, two quarts ; salt, two teaspoonf uls ; mix rapidly with Ijoiling water, and stir till it drops lightly from the spoon. This may be baked in an ordinary Dutch oven, or, in thin cakes, in a frying x^an. Eaten either warm or cold. CORN BREAD OR HOECAKE. 1 quart meal. 3 teaspoonf uls salt. 3 tablespoonfnls melted lard. Sufficient warm water (but not hot enough to scald meal) or warm milk to make a thick batter. Put meal in a deep dish ; mix in the salt ; pour in sufficient warm water or milk to make a thick bat- ter ; last add the melted lard, beat thoroughly, and bake in a well-greased pan in a quick oven. By the addition of more warm water or milk the batter can be thinned down and a griddle cake made from above recipe. WHEAT BREAD. Should wheat bread be desirable it is better to use the patent self-raising flour ; this only requires to be gradually mixed into a thin batter with cold water, and may be baked in a Dutch oven, or, into biscuits or hot cakes, in a frying j)an. It makes most delicious bread and biscuits. The addition for self-raising flour is baking pow- der and salt

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