Lemon Biscuit

Ingredients

• Mix 2 cups white sugar
• 1 cup lard
• 2 eggs beaten
• 1 teaspvon oil of lemon
• 4 teaspoon salt
• 14 cups sweet milk
• 2 tablespoons powdered ammonia

Method

1. 1

   Mix all ingredients, add enough flour to mix, roll out, cut, and bake quickly.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 44. The excerpt below is the record exactly as published.

LEMON BISCUIT.—Mix 2 cups white sugar with 1 cup lard, 2 eggs beaten with 1 teaspvon oil of lemon, 4 tea- spoon salt, 14 cups sweet milk and 2 tablespoons powdered ammonia dissolved in the milk. Add all the flour you can mix, roll out, cut, and bake quickly. EpNA FREEK,. MUFFINS.—One cup sweet milk, 1 ege, 1 tablespoon sugar, 2 cups flour, 1 teaspoon cream tartar, $ teaspoon soda, butter size of an ege. Bake in quick oven in muffin tins. Mrs. Justin EDWARDS, MUFFINS.—One pound flour, 2 tablespoons sugar, 6 teaspoons baking powder, 2 eggs, $ cup butter, 2 cups sweet milk. Mix flour, sugar and baking powder, flake in butter, beat eggs and add milk. This will make 1 dozen muffins. Bake 20 minutes in a quick oven. Miss D. BREAD, BISCUITS AND ROLLS. 147 GRAHAM FLOUR MUFFINS.—-One tablespoon but- ter, $ cup brown sugar, 2 eggs, 2 cups sour milk or butter- milk, small teaspoon soda, a little grated nutmeg, salt, flour enough to thicken. H. CARLEY. MUFFINS.—One egg beaten, 1 cup milk, 1 cup flour, 2 teaspoons baking powder. 1 good teaspoon melted butter, anda little salt. Beat egg and milk together, then add flour, butter and powder. ANNIE F. DYMENT. PUFFS.—Two eggs, 2 cups flour, 2 cups milk, 1 table- spoon butter. Mix eggs and 1 cup milk, then flour, then add second cup of milk and butter melted. Bake 35 min- utes in a moderately hot oven. Miss D. A. WILLIAMS. MUFFINS.—Two tablespoons sugar, | tablespoon but- ter, 1 cup sweet milk, 3 teaspoons baking powder, 2 eggs, flour to make a stiff batter. Bake 20 minutes in a quick oven. Mrs. WIL R. Kina. POTATO SPONGE.—Set the night before a small quantity of dough as for bread, enough to fill an ordinary pudding dish, in which has been mixed 3 small potatoes. In the morning mix it with a little flour and 2 more potatoes, 1 beaten egg, butter size of an egg, 1 dessertspoon sugar. Roll out 1 inch thick, cut in squares and leave to rise } of an hour. Bake 20 minutes, Mrs. JOHN ARDAGH. GEMS.—A good 4 cup sugar, 2 eggs, a piece of but- ter as big as an egg, 1 cup sour milk, 1 teaspoon baking soda, Graham flour to stiffen. REBEKAH OTTON. GEMS.—One pint buttermilk, 1 teaspoon soda, | egg, 2 tablespoons shortening, 1 tablespoon sugar, Graham flour to make a stiff batter. Bake in gem tins. Mrs, T. E. BARTLEY. 118 BREAD, BISCUITS AND ROLLS. BROWN BREAD.—Sponge as for white bread, 2 parts Graham flour, 4 white flour; to every quart of this add a large breakfast-cup of Indian meal, 2 saltspoons salt; for a good-sized loaf allow 4 cup molasses. Take the Graham and white flour, Indian meal and salt in above proportions and mix this up with sponge, then pour on molasses. If it cannot be brought to the proper congruity (which should be very soft) with the sponge, adda little warm water. Be careful to knead well and for a long time, then allow it to rise; it will take longer than white bread. Make into loaves and bake carefully. When baked allow to cool be- fore cutting. Mrs. T. E. BARTLEY. SCOTCH SCONES.—Three cups flour, $ teaspoon soda, 1 teaspoon cream tartar or baking powder and a little salt. Mix with buttermilk, not too stiff; roll § inch thick, cut in squares, and bake on top of the stove on a dry, hot griddle. When brown on one side turn and bake on the other. Mrs. R, E. FLETCHER. PEA MEAL BANNOCKS.—Four cups coarse Graham flour, 1 cup pea meal, 4} teaspoon salt,

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