Danish Biscuits

Ingredients

• Half pound flour
• 6 ounces butter
• + pound sugar
• + teaspoon vanilla
• + pound almonds chopped fine
• 1 egg

Method

1. 1

   Mix well together, roll very thin, cut into small round cakes, and cook in a very hot oven.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 46. The excerpt below is the record exactly as published.

DANISH BISCUITS.—Half pound flour, 6 ounces butter, + pound sugar, $ teaspoon vanilla, + pound almonds chopped fine, 1 egg. Mix well together, roll very thin, cut into small round cakes, and cook in a very hot oven. Mrs, PLUMMER. WAFFLES.—One pint flour, 2 eggs, ? pint milk, 1 tablespoon dripping or butter, a pinch of salt, 2 teaspoons baking powder. Rub dripping or butter into the flour, add other ingredients. Fry in waffle-irons over a very hot fire. Good dripping is better than butter. Mrs. PLUMMER. LEMON BISCUITS.—Four quarts of flour, 1 cup of lard, 24 cups white sugar, 2 egos, 5 cents of oil of lemon and 5 cents of ammonia (using 4 quantity), 1 pint sweet milk. Dissolve the ammonia in hot water then pour into milk. Mix very stiff. A. LEWIS. OATMEAL BISCUITS.—Two cups oatmeal, 2 of flour, 4 cup sugar and $ cup butter, $ teaspoon soda, water to mix. A. LEwIs. TEA BISCUITS.—Two quarts flour, butter the size of 2 eggs mixed in flour, 1 teaspoon salt, 3 teaspoons baking powder, water or milk ; thicken enough to roll. Lucy BELL. GRAHAM GEMS.—One and one-half tablespoons butter (not melted), 2 heaping tablespoons brown sugar, 1 egg (beat well), 1 cup milk (sweet best), 1 cup white flour, ¢ cup graham flour, 2 teaspoons baking powder. Cream butter and sugar, add egg and milk; mix well flours and powder before adding; quick oven. Buke in gem pans. Mrs. Moopig. BREAD, BISCUITS AND ROLLS. 121 GRIDDLE CAKES.—One pint sifted flour, 1 teaspoon sugar, 1 teaspoon salt, 14 teaspoons baking powder. Mix these together, then beat 2 eggs until light, and after put- ting a little milk with the dry ingredients and mixing, add the eggs and a teaspoon of molasses (which makes them nice and brown), then add remainder of milk—enough to make a soft batter. Just what quantity of milk is requir- ed cannot be given, as different flour absorbs more or less moisture. CORN GEMS.—One egg, 14 cups milk, 1 cup flour, 1 cup corn meal, 1 tablespoon butter (melted), 2 teaspoons baking powder, 1 teaspoon salt. Beat well and bake from 20 to 30 minutes. M. Davipson, Toronto. POP-OVERS.—One egg (beat yolks and whites separ- ately), 1 cup flour, 1 cup milk, 4 teaspoon salt. Beat well for 4 hour and bake in pop-over pans. SCONES.—One pound ftour, 1 ounce baking powder, 24 ounces butter, 6 ounces white sugar, 1 egg, 4 ounces of raisins (or currants), $ pint milk. Mix baking powder and flour together with raisins; cream butter and sugar to- gether with the white of egg and milk, and mix all together. After working them off, wash them with the yolk and a little milk on top. Roll about half as thick as hot cakes. Mrs. STEVENSON. SCONES.—One quart flour, 1 level teaspoon soda, 1 tablespoon sugar, a pinch of salt, enough sour cream to make a soft dough. Mix ingredients. Roll out till $ inch thick. Cut once the size of a small plate, and then cut that across twice. Cook them on the top of the stove and turn occasionally. Miss Bissett, Fort William. Ganada [iseuit Go., Limited, MANUFA CTURER S OF FINE BISCUITS, # CONFECTIONERY, JAMS AND JELLIES. | IF- YOU, WANT S&THE BEST ASK FOR OUR MAKE. FACTORY AND OFFICES : King Street West, Corner Bathurst Street, .. TORONTO... | CAKES. **He that will have a cake out of the wheat, Must needs tarry the grinding.” —Shakespeare. ROCK CAKES.—One pound flour, $ pound sugar, 4 pound butter or lard, $ teacup currants, 1 egg, 1 teaspoon baking powder, a little candied peel chopped fine, some essence of lemon and a very little milk or water, just enough to damp it. Break in small pieces, put ina flat tin and bake in a quick oven from 10 to 15 minutes. L. WHISH. SPONGE CAKE—Four eggs, 1 cup sugar, 1 cup flour. Beat yolks and whites of eggs separately, add 4 cup sugar to yolks and 4 to whites and beat well, then beat both to- gether ; lastly stir in flour and bake in a slow oven. COFFEE CAKE.—One cup light brown sugar, 1 cup molasses, 4 cup of butter, $ cup lard, 1 cup cold coffee (strong), 2 eggs beaten separately, 1 teaspoon ground cin- namon, also 1 of cloves and a nutmeg, 1 teaspoon soda dis- solved in warm water, 1 pound currants well floured, also 1 pound raisins floured. Make into a thick batter with flour. Mrs. H. H. Morris. RASPBERRY CAKE—Two eggs, 1 cup sugar, 2 cups flour, $ cup butter, 1 cup raspberry jam, 4 tablespoons sour milk, I teaspoon soda, 1 teaspoon cinnamon, 4 nutmeg. JELLY ROLL.—Three eggs, 1 cup sugar, 1 cup flour, 1 teaspoon cream of tartar, 4 teaspoon soda, 4 teaspoon lemon. Sift cream of tartar with flour, dissolve soda in a very little water. Bake in dripping pan. Spread with jelly while hot and roll. 124 CAKES. JELLY CAKE —Two eggs, 1 cup sugar, 1 tablespoon butter, 15 cups flour, 1 tablespoon baking powder, 2 cup milk. CORN STARCH CAKE.—One cup white sugar, 4 2 cup butter, whites of 4 eggs, 4 cup milk,.$ cup of corn starch, 1 cup flour, 2 teaspoons baking powder, 1 teaspoon vanilla.

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