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Corn Meal Biscuit

From A practical cook and text book for general use, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 37. The excerpt below is the record exactly as published.

t cold water to make a stiff dough. Knead ten minutes ; roll one-fourth of an inch thick, cut and bake on the grate in a hot oven, to a delicate crisp. No. 2, with Butter. Make and bake as in No. i, adding one table-spoonful of vegetable butter. No. 3, with Nuts. Make as in No. i, adding one heaping table-spoonful peanut, filbert, pecan, or other crushed nut ; treat and bake as above. GLUTEN FLOUR. Highly recommended in various diseased conditions, can be successfully made into rolls, biscuit and gems after the recipes given for entire wheat flour. Care should be 94 THE FAT OF THE LAND. taken to have the dough a little stiffer, and gems some- what thicker. White Flour Nut Biscuit. This and the following recipe, though made from the tabooed fine white flour are here introduced to show that home-made unleavened bread can be made of that flour, and without dairy butter short- ening. Mix thoroughly together two slightly rounding teacups white bread flour, jand one heaping table-spoonful of finely grated cocoanut ; pour over it two teacups boiling water, stir into a mass and turn upon the well floured molding board ; knead one minute, roll three-fourths of an inch thick, cut and bake at once on the grate in a quick oven. A larger quantity or a different variety of nut may be used if desired. White Fruit Biscuit. Two level cups of white flour, one-half cup of seeded and chopped raisins mixed with the flour ; add two teacups boiling water and one table- spoonful of vegetable butter. Mix, cut and bake as in the preceding recipe. RYE. Any of these recipes apply to rye, save that it should be slightly stiffer, whether the flour or meal is used. Corn Meal Biscuit. Pour boiling water upon two cups best fine corn meal
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