English Tea Biscuit

Ingredients

• One and one-half cups granulated sugar
• 2 cups flour
• 2 tspns. Rumford baking powder
• 2 well-beaten eggs
• ½ cup butter
• 1 cup milk
• 1 tspn. vanilla
• 1 tspm cinnamon

Method

1. 1

   Sift together well and set 1 cup aside.

2. 2

   To the remainder add eggs, butter, milk, and vanilla; this will make a thin batter.

3. 3

   Do not add more flour, just pour into 2 well greased and floured jelly tins.

4. 4

   Add cinnamon to the ingredients set aside and sprinkle over the top of cakes and bake.

5. 5

   Do not remove from pan while hot; let cool first.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 47. The excerpt below is the record exactly as published.

English Tea Biscuit One and one-half cups granulated sugar, 2 cups flour, 2 tspns. Rumford baking powder. Sift together well and set 1 cup aside. To the remainder add 2 well-beaten eggs, % cup butter, 1 cup milk, 1 tspn. vanilla; this will make a thin batter. Do not add more flour, just pour into 2 well greased and floured jelly tins. Add 1 tspm cinnamon to the ingredients set aside and sprinkle over the top of cakes and bake. Do not remove from pan while hot; let cool first. — Mrs. Wm. H. White, Jr. Home-made Biscuit Four quarts flour; one cup sugar; two tablespoons lard; small tablespoon salt; nutmeg to taste; one quart of scalded milk and wa- ter, or all milk. When cool enough add yeast cake and let rise all night. In morning make into small biscuits and let rise again, then bake thirty minutes. — iMrs. Geo. Nice. Cinnamon Bun Bring % pt. of milk to a boil, cool, add a yeast cake, broken up, V2 cup of sugar, pinch of salt, 1 egg, 1 tblsp. of butter (melted), and a little nutmeg. Add about 3% cups of flour, or enough to make stiff, and let raise over night. Add more flour, if needed, next morn- ing, and roll out. Spread with cinnamon, brown sugar, and raisins, and dot with butter. Grease pans with butter, and sprinkle well with brown sugar. Cut rolled dough in 1 inch strips, and let raise again for 3 to 4 hours. Bake in a moderate oven for 15 or 20 minutes. — Mrs. A. W. Geiger. Corn Bread One egg, 2 cups cornmeal, 1 cup flour, 2 tblspns. melted butter, 1 tspn. salt, 2 tspns. Rumford baking powder, 2 tblspns. sugar, 1 pt. sweet milk. — Mrs. Addie Erwin. Virginia Batter Bread One cup cornmeal, 2 cups boiling water. Beat free from lumps, then add 2 tablespoons syrup, 3 tablespoons melted shortening, % teaspoon salt, 4 teaspoons Rumford baking powder, yolk 1 egg, 1 cup of milk or water. Mix carefully in the order given. Fold in beaten white of the egg, then pour in well greased, hot, baking pan. Bake 35 minutes in moderate oven. — Mrs. W. F. Seibert. Muffins One-half cup sugar, 1 egg, % cup milk, 1 teaspoon Rumford baking powder, IV2 cups flour. Bake in quick oven. — Mrs. W. R. Pugh. Muffins Two cups flour, 1 tblspn. sugar, 1 cup milk, 3 tspns. Rumford baking powder, V2 tspn. salt, 2 eggs, 1 tblspn. shortening. Sift to- gether flour, baking powder, sugar and salt; add milk, well beaten eggs and melted shortening; mix well. Grease muffin tins and put 2 tblspns. butter into each. Bake in hot oven 20 to 25 minutes. — Mrs. A. W. Geiger. 101 We pay interest on deposits Jenkintown Bank and Trust Company Muffins One tablespoon sugar; two tablespoons melted butter; one egg; one cup milk; half teaspoon salt; two teaspoons Rumford baking powder; two cups flour. Add sugar and butter and milk to well beaten egg; then add flour, baking powder and salt sifted together. Bake in muffin tins fifteen or twenty minutes. — Mrs. John Michener. Hot Muffins Two eggs, 2 tblspns. sugar, 1 tblspn. butter, 1 cup milk, 2 cups flour, 2 tspns. Rumford baking powder, 1 tspn. salt. Makes 16 muffins. — Eva M. Duffield. Manhattan Muffins One-quarter cup butter,

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