Corn Meal Crisps

Ingredients

• 1 cup corn meal
• 1 tablespoon sugar
• 1 cup pastry flour
• 2 tablespoons vegetable fat
• 1/2 teaspoon salt
• 1/4 cup water

Method

1. 1

   Mix all the dry ingredients, add the oil, and rub between the hands.

2. 2

   Add the water, and mix to dough.

3. 3

   Roll out 1/4 inch thick, and cut with a biscuit cutter.

4. 4

   Prick with a fork, and bake to a light brown.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 67. The excerpt below is the record exactly as published.

l/2 teaspoon salt tablespoons meltose) About y$ cup cold water Mix the dry ingredients in a bowl. Add the fat, and work it into the flour with the tips of the ringers. Add the water slowly, stirring constantly with a silver fork, and work into a medium dough (softer than for the preceding recipes). Lay on a board and knead, folding it over and over, and pressing together to inclose air; or it may be put three or four times through a food chopper set with a coarse knife, instead of the kneading. Roll out to 5^-inch thickness, cut into strips ^ inch in width, and roll each piece slightly, to remove the sharp edges. Cut crosswise into 3-inch lengths, lay in a baking pan, leaving a little space between, and bake in a medium oven about 20 minutes or more, to a very light brown color. ENTIRE WHEAT BISCUIT Use the above recipe for rolls, cut with a biscuit cutter, lay in a baking pan, and bake the same as for wheat rolls. Il8 <USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) FAVORITE WHEAT BISCUIT 3 cups entire wheat flour 2 tablespoons sugar or Scant i teaspoon salt 3 of meltose 4 tablespoons solid vegetable fat I egg, well beaten About 2/s cup cold water Beat the egg with a Dover beater, and add the cold water. Follow the directions for mixing the "wheat rolls," and bake the same as the foregoing recipes. WALNUT STICKS Add l/3 cup of coarsely chopped walnuts to either of the fore- going recipes, in the mixing. Roll out the same as for wheat rolls or sticks, and bake to a very light brown color. FRUIT CRISPS \y2 cups pastry flour 3 tablespoons sugar y2 cup entire wheat flour zl/2 tablespoons vegetable fat YT. teaspoon salt Scant y2 cup cold water Sultana raisins or figs Wash the raisins, and lift them out of the water. Put them on the fire with barely enough moisture to heat them through. As soon as the water is evaporated, remove them from the fire, and grind through a coarse food mill. Mix all the dry ingredients. Add the oil, and rub the flour between the hands to distribute the oil evenly. Add the water slowly, only sufficient to mix into a stiff dough, following directions for mixing cream rolls. Work the dough together, and roll out into a long strip, about the thickness of pie crust. Spread the fruit over half of the dough ; then fold the remaining half over the fruit, and roll lightly with a rolling-pin to press the dough together. Cut into squares, prick with a fork, lay in a baking pan, and bake on the top grate of a hot oven, to a very light brown. Care must be used not to overcook this bread, as the fruit sugar burns very quickly. Remove from the oven before the fruit has had time to cook too much. These may be baked on the inverted bottom of a deep bake pan to advantage. DATE ROLLS Make pastry from the above recipe, roll out to the thickness of pie crust, cut into strips 2.^/2 inches wide, moisten the back (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) j JQ SCIENCE of FOOD and COOKERY edge of each strip, place stoned dates end to end in the middle of the strip, and fold up the front edge; then roll over until the edges meet, and cut into 3-inch lengths. Bake in a moderate oven until light brown. CORN MEAL CRISPS I cup corn meal I tablespoon sugar I cup pastry flour 2 tablespoons vegetable fat

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