Huckleberry Biscuit

Ingredients

• a quart of berries
• one quart of flour
• two teaspoonfuls of salt
• two teaspoonfuls of baking-powder
• a quarter of a pound of butter
• enough milk to form a soft dough

Method

1. 1

   Roll huckleberries in flour.

2. 2

   Sift flour, salt, and baking powder together.

3. 3

   Rub butter into flour, add berries, and stir in milk to form a soft dough.

4. 4

   Drop onto a buttered pan and bake until done.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 263. The excerpt below is the record exactly as published.

HUCKLEBERRY BISCUIT. Pick over a quart of berries, and roll them in dry flour ; see that the oven is hot, and butter a dripping-pan ; sift to- gether one quart of flour and two teaspoonfuls each of salt and baking-powder ; rub a quarter of a pound of butter into the flour in rather large flakes ; then put in the berries, and quickly stir in enough milk to form a soft dough ; drop the dough on the buttered pan with a tablespoon wet in cold milk, and put the biscuit at once into the oven ; bake from fifteen to twenty-five minutes, until the biscuit are done. Serve the biscuit hot, with plenty of butter. SOUR-CREAM BISCUIT. Sift together a quart of flour, a level teaspoonful of salt and two of baking-soda ; butter or flour a pan, and see that the oven is hot ; then quickly mix with the flour a cupful each of buttermilk and sour cream; shape the biscuit quickly, and bake them at once in a hot oven. Sour milk may be used instead of the cream. SHORTCAKES. Make the dough for the shortcakes as directed for bak- ing-powder biscuit, using milk instead of water for mixing SECOND-COURSE SWEETS. 495 the dough, if it is preferred. When the dough is mixed, bake it on two buttered tin plates. Have ready whatever fruit, fresh or canned, is to be used for the shortcakes, and some powdered sugar; spHt the shortcakes, butter them, lay the fruit upon the inner side, and then lay the two sides of each cake one upon the other, and serve the shortcakes. If the fruit is acid, use the powdered sugar liberally. Fresh or canned berries, peaches, pears, apricots, or plums make gobd shortcakes ; when canned fruit is used, its sirup can. be sweetened for a sauce, or the shortcakes can be served with cream. RAISKD SHORTCAKE. Put in a large earthen bowl three cupfuls of light bread- dough, made as directed in either of the recipes for home- made bread ; add to the dough three raw eggs beaten for two minutes, with three tablespoonfuls of sugar and three tablespoonfuls of butter softened with a gentle heat before mixing them with the eggs and. sugar ; knead all of these ingredients together with the hand until the dough is soft and smooth; then put it into buttered baking-pans, cover the pans with a folded towel, and set them near the stove where a gentle heat will strike them, to rise for fifteen min- utes ; then bake the shortcakes in a moderate oven until a sharp small knife or fork thrust into the shortcakes does not show any sign of moisture. When the shortcakes are baked, tear them open, first breaking the edges apart with a fork, butter them, put fruit or preserves over them, with sugar to taste, and serve them either hot or cold. BGG CORN-BREAD. Chop a quarter of a pound of butter with one quart of Indian meal, add a heaping teaspoonful of salt, and the yolks of four eggs, and stir in gradually a quart of cold milk; beat the mixture until it forms a smooth batter; 496 PRACTICAL AMERICAN QOOKERY. butter the pan in which the bread is to be baked ; beat the whites of four eggs to a stiff froth, stir them into the batter Hghtly and quickly, put it into the buttered pan, and bake the bre^d in a moderate oven for half an hour, or until a broom-straw run into the thickest part of the loaf can be withdrawn clean. The bread can be used either hot or cold. The same batter can be baked in smaller buttered pans or in buttered earthen cups. NEW-ENGLAND CORN-BREAD. Sift together one cupful of Indian meal, half a cupful of flour, half a teaspoonful of salt, and three teaspoonfuls of baking-powder; m

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