Delicious Tea Biscuit

Ingredients

• one quart of sifted flour
• one teaspoonful of salt
• one teaspoonful of Arm and Hammer Soda
• a heaping tablespoonful of lard or butter
• sufficient sour milk or buttermilk to make a soft dough

Method

1. 1

   Roll out the dough, and cut out the biscuit.

2. 2

   Bake immediately.

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 5. The excerpt below is the record exactly as published.

nd teaspoonfuls of ARM AND HAMMER Soda (or Saleratus), two teaspoonfuls of salt, one SNSISTON HAVING ARM AND HAMMER SODA. 9 cup of New Orleans molasses, two tablespoonfuls of brown sugar, four, coffee-cups of Graham flour, sifted, four coffee-cups of wheat flour,' sifted. Bake one hour in a slow oven. BOSTON BROWN BREAD. Sift together two cups Indian meal, two cups Graham flour, one cup coarse rye flour, one cup wheat flour, two teaspoonfuls salt. Take one large cup molasses and two cups buttermilk. Add one and a half cups water, in which dissolve two small teaspoonfuls ARM AND HAMMER SODA (or Saleratus). Mix all into a soft dough (a little more water may have to be added). Pour into brown bread moulds with covers, which must be well greased. Bake in a deep pan, into which has been poured hot water, about one inch deep. Water should be all evaporated after two hours, then bake about one hour longer, ARM AND HAMMER SODA BISCUITS. One teaspoonful salt, one teaspoonful ARM AND HAMMER SODA (or Saleratus), two cups buttermilk, lard twice the size of an egg. Use enough sifted flour to make a smooth dough. Roll half an inch thick and bake in hot oven. DELICIOUS TEA BISCUIT. Take one quart of sifted flour, one tea¬ spoonful of salt and one teaspoonful of Arm and Ham¬ mer Soda (or Saleratus) ; sift thor¬ oughly together; then rub in a heaping tablespoonful of lard or butter, and add sufficient sour milk or buttermilk to make a soft dough— just stiff enough to handle with the floured hand, Roll out the dough, and cut out the biscuit. Bake immediately. Have the oven and pans very hot before MIXING. PUT THE DOUGH INTO THE OVEN SOON AS MIXED. NO MORE IMPORTANT CONSIDERATION ENTERS INTO OUR LIVES THAN THOSE FROM WHICH OUR BODIES DERIVE THEIR SUSTENANCE. WHOLE¬ SOME BREAD DEPENDS ALTOGETHER UPON PURE INGREDIENTS. USE ONLY THE ARM AND HAMMER BRAND SODA IN PACKAGES. INSIST ON HAVING ARM AND HAM M ER SODA 10 # FOR BREAKFAST AND TEA, DELICIOUS BREAKFAST GEMS. Break two eggs in a pan and beat with them two teaspoonfuls of salt, two cups of buttermilk, one level teaspoonful ARM AND HAMMER SODA (or Saleratus), and one cup sugar. Then sift nto the mixture three cups of flour and beat well for several minutes. Before putting into the gem-pans, add two heaping table¬ spoonfuls of lard well heated. HAVE THE TINS HOT AND WELL GREASED AND BAKE IN A HOT OVEN. DOUGHNUTS (SOUR MILK). One cup sugar, two eggs, four tablespoonfuls of soft butter. Beat up light. Add one teasponful ARM and Hammer Soda (or sai- eratus) dissolved in a little cold water, one large cup sour milk, one-half teaspoonful salt. Then add two cups flour sifted with one teaspoonful cream tartar. More flour may be re¬ quired. Let the dough rest a while, then roll out half an inch thick and cut with doughnut cutter. Fry in hot fat and sprinkle with sugar. JOHNNY CAKE. Sift together one cup and a quarter wheat flour, two cups In¬ dian meai, two tablespoonfuls of sugar, one teaspoonful of salt

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