Hartland Beaten Biscuit

Ingredients

• a quart of flour
• a teaspoonful of salt
• a tablespoonful of butter
• a cupful of milk

Method

1. 1

   Mix salt and butter into flour, add milk to form a stiff dough.

2. 2

   Beat dough for half an hour until brittle, roll out, cut into circles, prick, and bake in a hot oven for about 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 138. The excerpt below is the record exactly as published.

e tablespoonful of butter and one tablespoonful of flour. Put the butter into a frying- pan; when hot add the beef and stir for about two minutes, or until the butter begins to brown, then dredge in the flour. Stir well, add the milk and a lit- tle pepper, and just before taking from the fire whip in two well-beaten eggs. HAM OMELET. Contributed. Make an omelet in the usual way; pour into an omelet pan and before the egg sets sprinkle over the top one teacupful of finely minced, cold, cooked ham. EGGS. 325 RUM OMELETTE. Mrs. T. K. Egbert. To two eggs, beaten thoroughly with two ounces of sugar, add one glass of Jamaica rum. Melt four ounces of butter in a saucepan and pour in the egg mixture. Stir on the fire and cook. When done, roll the omelette, turn it on a dish, sprinkle with powdered sugar, and send to the table. Have a glass of Jamaica rum at hand, pour it on each side of the dish, apply a lighted match, and serve when the alcohol has almost burned itself out. EGOS A LA BECHAMEL. Mrs. C. H. Hamilton. Six eggs, one tablespoon flour, one gill cream, one gill white or veal stock, yolk of one egg; boil the eggs fifteen minutes, while tiiey are boiling prepare the sauce as follows: Melt the butter in a frying pan,- being careful not to brown it, add to it the flour, mix until smooth, add the stock and cream, and stir con- stantly until it boils, add salt and pepper and stand it over the kettle to keep warm. Shell the eggs, cut the whites into thin shreds, cut the yolks into tiny squares, then pile them in the center of a shallow, heated dish, and arrange the whites around them. Oive the sauce a stir and pour it around the eggs and serve. BAKED EQOS. Mrs. Walter Jones. Break eight eggs into a buttered dish, season with pepper and salt, one teaspoon of butter, three table- spoons of cream. Bake from eight to ten minutes. Serve very hot. 326 KIRMESS COOK BOOK. DEVILED EOGS. Mrs, Seely's Cook Book. Take twelve eggs, one teaspoonful of French mus- tard, two tablespoon! uls of cold tongue chopped fine, one tablespoonful of olive oil, one-half teaspoonful of onion juice, and salt and red pepper to taste. Boil the eggs fifteen minutes and place them in cold water; this prevents them from turning dark. Take off the shells, cut lengthwise, and remove the yolks, being careful not to break the white. Bub the yolks to a smooth paste with the mustard and oil, then add the chopped tongue, salt, and red pepper. Mix thorough- ly, fill the hollowed whites with this mixture, and serve on a bed of watercress or salad. SHIRRED EQOS. Marion Harland. Butter small ''nappies*^ and drop an egg carefully into each, taking care not to break the yolk. Set the nappies in a pan of boiling water on the range, and cook until the white is set. Put on each egg a bit of butter, and a dash each of pepper and salt. Serve at once. EGG TIKBALE. Mrs. Seely's Cook Book. Break six eggs in a bowl, season with salt and white pepper, whip until very light, add one gill of cream, and pour in small buttered timbale moulds. Place the mould in a pan of water and then in an oven, and poach the eggs until firm. Invert the moulds on hot plat- ter, garnish with parsley, and serve with B6chamel sauce. HOT BREADS. CHAPTER XVIII The dishes in which the South excels and which may be called distinctive to that section^ are those made of corn-meal^ of gumbo or okra^ and those seasoned with sassafras powder or twigs. The com-meal used in the South is white and coarse-grained (it is called there water-ground), and gives quite a different result from that which is finer in grain and yellow in color, which is usually sold at the North. The hoe used for baking corn-cakes is an article made for the purpose, and not the garden implement usually associated with the name. PONE. Mrs, E, M. Johnson. Sift a quart of white corn-meal, add a teaspoonf ul of salt; pour on enough cold water to make a mixture which will squeeze easily through the fingers. Work it to a soft dough. Mold it into oblong cakes an inch thick at the ends, and a little thicker in the center. Slap them down on the pan, and press them a little. These cakes, they say, must show the marks of the fingers. The pan must be hot, and sprinkled with the bran sifted from the meal. Bake in a hot oven for about twenty minutes. HOE-OAKE. Mrs. E. M. Johnson. Use for these cakes, if possible, coarse water-ground white meal. Add to a quart of meal a teaspoonful of salt; pour over it enough boiling water to make it a 328 KIRMESS COOK BOOK. soft dough; add also a little milk to make it brown bet- ter. Let it stand an hour or longer, then work it to- gether with the hand. Form it into little cakes an inch thick, and bake on a greased griddle till browned on both sides. Serve very hot. They are split and spread with butter when eaten. KENTUCKY CORN DODQERS. Mrs. E. M. Johnson, Mix a teaspoonful of salt with a cupful of white corn-meal. Scald it with just enough boiling water to dampen it; then add enough cold milk to enable you to mold it. Stir it well together, and form it into cakes three-quarters of an inch thick in the middle and oblong in shape. Use a tablespoonful of dough for each cake. Bake them on a greased pan in a hot oven for twenty-five minutes. liARTLAND BEATEN BISCUIT. Mrs. E. M. Johnson. Add a teaspoonful of salt and tablespoonful of but- ter to a quart of flour. Bub them together, then add a cupful of milk

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