Geafton Biscuits

Ingredients

• two large, white potatoes
• one tablespoon of sugar
• one teacup full of yeast
• one pint of milk
• two tablespoons of butter
• salt
• flour enough to make a thick batter

Method

1. 1

   Boil and mash the potatoes, pour boiling water on until of the consistency of gruel; add sugar and yeast when cool; set away to rise.

2. 2

   When light, heat milk, melt butter, add salt and flour to make a thick batter; set to rise, then roll out thin, spread melted butter, cut out with a tumbler, lay one-half over the other, prick in several places, and set to rise; then bake twenty minutes.

As published

This recipe was extracted from The new home cook book (1896), page 118. The excerpt below is the record exactly as published.

GEAFTON BISCUITS. Boil two large, white potatoes, mash and pour boiling water on until of the consistency of gruel ; add one table- spoon of sugar and one teacup full of yeast when suffi- ciently cool ; set away to rise ; when light heat one pint of milk until warm enough to melt two tablespoons of butter , add salt and flour enough to make a thick batter ; set to rise , when light work twenty minutes ; set it to rise again, then roll out thin and spread melted butter over; cut out with a tumbler and lay one-half over the other prick in several places and set to rise ; then bake twenty minutes. FEENCH BISCUITS. Mrs. Lind. Two cups of butter, two cups of sugar, one egg, (or the 296 THE HOME COOK BOOK. whites of two,) half a cup of sour milk, half a teaspoon of soda, flour to roll ; sprinkle with sugar. EAISED BISCUITS. Hannah Johnson ; endorsed by Mrs. A. N. Sheppard. Take one and one-half pints of milk, one spoon of lard, two of white sugar, and one yeast cake or one-half a pack- age of compressed yeast, and two quarts of flour; make a hole in the flour and put in all the ingredients ; set in a warui place to rise until morning, then mix all together and set to rise again ; when well risen, roll out rather thin, cut them out like biscuits, wet one edge with melted but- ter, and fold together like rolls ; when well risen, bake in a quick oven about twenty minutes. If made with com- pressed yeast, six and one-half hours will be sufficient to raise them in winter. TEA BISCUITS. Mrs. O. L. Parker. Make a good soda or cream biscuit ; mould it and roll it out half the thickness of common biscuit ; spread it over' with three or four spoons of melted butter ; then over this sprinkle half a coffee cup of best sugar ; roll up as compactly as you would a roll of jelly cake ; slice your roll off into inch thick slices ; lay these flat on your tins and bake as biscuits. They are very nice cold. TEA BISCUITS. Mrs. Norcross. One cup of hot water, two of milk, three tablespoons VALUABLE RECIPES. 297 of yeast ; mix thoroughly ; after it is risen, take two-thirds of a cup of butter and a little sugar and mould it ; then let it rise, and mould it into small cakes. TO MAKE STALE BREAD OR CAKE FEESH. Mrs. M. G. Adams. Plunge the loaf one instant in cold water ; lay it upon a tin in the oven ten or fifteen minutes. Cake and rolls may be thus made almost as nice as if just baked, but must be eaten immediately. RAISED BISCUITS. Mrs. C. H. Wheeler. Make a sponge of one pint of milk, a little salt, and half a cake of compressed yeast (any other will do) ; when light, take a piece of butter the size of an egg, one quarter of a cup of sugar, and one egg ; beat them up together and stir into the sponge, adding flour to make a stiff batter ; stir it well and leave to rise ; then take with a spoon the light dough just enough for each biscuit and work softly into shape ; lay into pans and bake after standing a short time to rise again. GRAHAM BISCUITS. Mrs. A. W. D. Three cups of Graham flour, one of wheat flour, one egg, butter the size of an egg, one tablespoon of sugar

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