Knack (Babiole) a la Europeenne

Ingredients

• Two cups milk
• half cup whipped cream
• five cups sifted graham flour
• one cup wheat flour
• one tablespoon salt
• one tablespoon sugar
• one tablespoon lard
• two teaspoons Royal baking powder

Method

1. 1

   Mix flour, salt, sugar, and baking powder together, rub the lard well into the flour, then add the milk and cream.

2. 2

   Mix to a firm dough, put on the table, roll out very thin, prick with a fork.

3. 3

   Put on a buttered baking sheet, bake in a moderate oven until well done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 615. The excerpt below is the record exactly as published.

one tablespoon sugar, a pinch of salt, four cups flour, one and a half cups milk, two teaspoons Royal baking powder. How to Make Them. Rub butter and flour together, add sugar, salt, and baking powder; last add the milk. Mix to a firm dough. Roll out, cut with the biscuit cutter. Put close together on a baking pan (buttered). Bake in a quick oven. Serve hot for breakfast, luncheon, or supper. Tea Biscuits a la Hammond One egg, three cups flour, two tablespoons sugar, one cup cream, two tablespoons Royal baking powder, one tablespoon butter, half cup milk. How to Make Them. Rub the flour, butter, and baking powder together. Stir sugar and egg, add milk, cream, and salt, mix well to the flour. Roll out, cut with the small timbale cutter, bake in a hot oven from fifteen to twenty minutes. Serve for afternoon tea. AMERICAN COOK BOOK Baking-powder Biscuits ( Biscuits Royaux ) a la Europeenne Three and a half cups flour, two tablespoons sugar, one table¬ spoon salt, two teaspoons Royal baking powder, one cup milk, one cup whipped cream. How to Make Them . Mix the cream and milk; then mix the sugar, salt, flour, and baking powder, and add to the milk and cream. [If not sufficient flour add a little more, but have the batter moist when rolling out.] Roll out half inch thick, cut with the small biscuit cutter, dipping it in water each time. Put in a buttered baking sheet close together. Bake in a quick oven. Serve hot for breakfast, luncheon, or supper. Graham Luncheon Biscuits a la Theresa Biscuits de Farine Graham, a la Theresa Three cups graham flour, one and a half cups wheat flour, half cup molasses, one tablespoon salt, three teaspoons Royal baking powder, one and a quarter cups milk, two tablespoons butter (or shortening). How to Make Them. Rub the butter and flour together, then the graham flour, molasses, milk, salt, and baking powder; mix to a smooth dough, easy to handle. [If a little more milk is needed, add it — the dough must be so that it can be rolled in the hands.] Put on the table, roll out, cut with the biscuit cutter, bake in a very hot oven. [Can also be rolled like small balls; put close to one another on the pan, brush over with some melted butter be¬ fore putting it into the oven; then bake.] Serve for luncheon. Can also be used for breakfast or supper. Pop-overs ( Gateaux feuilletes ) a la Ericsson Hammond One cup milk, six heaping tablespoons flour, a pinch of salt, two eggs. How to Make Them. Break the eggs in a bowl, add half of the milk, and the salt and flour. Mix well until creamy, then add the rest of the milk. Butter heavily deep muffin pans, put two tablespoons of batter in each pan, put a small piece of butter in the centre of each. Put in an oven that has a good underheat, bake from twenty to twenty-five minutes. When done, turn out at once, upside down, and leave until ready to serve. Arrange on a paper doily. Serve for breakfast, luncheon, or supper. THE SWEDISH, FRENCH Crumpets ( Madeleines ) a la Katrina One tablespoon melted butter, yolk of one egg, one and a half cups milk, one teaspoon salt, one to two teaspoons sugar, two heaping teaspoons Royal baking powder, two and a half cups flour, whites of two eggs. How to Make Them. Stir the yolks, sugar, and salt together; add half of the milk, then the flour and baking powder, beat to a smooth dough, add the rest of the milk, then the melted butter, last the whites of the eggs — beaten to a stiff meringue. Put the crumpet rings in hot fat, put a griddle iron on the stove, arrange the rings on the iron, half fill, let cook slowly. When settled on top, remove the ring, turn the crumpet over. They should be cooked on a very slow fire; take care not to let them get too brown — just a light golden. Send to the table while hot. Can be split in halves toasted, and spread with butter. Rice Crumpets ( Madeleines au Riz ) a la Anna Maria Cook the rice until creamy. To one cup of cold rice take two cups flour, two eggs, two teaspoons Royal baking powder, one tablespoon butter, and two tablespoons sugar. Stir butter and sugar to a cream, then add the yolks, milk, rice, flour, and baking powder. Beat together until smooth; last add whites of the eggs — well beaten. Fill the crumpet pans (that have been well buttered), bake in a moderate oven from fifteen to eighteen minutes. Serve for breakfast, luncheon, or supper. Knack ( Babiole ) a la Continentale Two cups milk, half cup whipped cream, one tablespoon salt, one tablespoon sugar, one tablespoon lard, five to six cups flour, two teaspoons Royal baking powder. How to Make It. Mix flour, salt, sugar, baking powder together; rub the lard well into the flour; then add the milk and cream. Mix to a firm dough, put on the table, roll out as thin as possible. Prick with a fork, put on a baking sheet, bake in a moderate oven until well done. When serving, break in pieces, put on a paper doily and serve in place of bread for breakfast, dinner, or supper. This can also be made in round cakes — any size wanted. Knack ( Babiole ) a la Europeenne Two cups milk, half cup whipped cream, five cups sifted graham flour, one cup wheat flour, one tablespoon salt, one tablespoon AMERICAN COOK BOOK 425 sugar, one tablespoon lard, two teaspoons Royal baking powder

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