Lunch Biscuit

Ingredients

• Two cups flour
• half cup milk
• one egg
• one tablespoonful butter
• one tablespoonful baking-powder
• saltspoonful salt

Method

1. 1

   Chop shortening into salted flour, pour in beaten egg and milk to make a soft dough.

2. 2

   Roll out, cut into rounds, and bake.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 34. The excerpt below is the record exactly as published.

Lunch Biscuit. Stewed Prunes. Ginger Snaps. Panned Oysters. — Cut small rounds of toast to fit the bottom of deep, straight-sided patty- pans. Prettier than these are the little " nap- pies," or china fire -proof dishes, that come for this purpose. Moisten each piece of toast with a spoonful of oyster liquor, lay on it as many oysters as the pan will easily hold, sprinkle with pepper and salt^ lay a small piece of butter on top, and set in the oven for a few minutes until the oysters begin to crimp. Serve in the pans. Lunch Biscuit — Two cups flour, half cup milk, one ^^g^ one tablespoonful butter, one tablespoonful baking-powder, saltspoonful salt. Chop the shortening into the salted flour, pour in the beaten ^gg and milk, mak- ing a soft dough, roll out, cut into rounds, and bake. 133 WHAT TO EAT — HOW TO 8EEVE IT 6. Deviled Mutton. Hashed Potatoes. Hot Loaf Bread. Orange Marmalade. Deviled Mutton, — Rub slices of rare mut- ton with a mixture made as follows: One teaspoonful Worcestershire sauce, one tea- spoonful vinegar, one teaspoonful made mus- tard, tablespoonf ul melted butter. Let the meat lie in this for an hour. Then dip each slice in a frying batter made as directed in recipe for "ham fritters," and fry in deep fat. Or the deviled meat may simply be boiled over a clear fire. In either case serve very hot. Hot Loaf Bread. — Set a loaf of French bread in the steamer for fifteen minutes, then in a hot oven for five minutes. Serve wrapped in a napkin, and cut on the table. Caviare Toast. Cold Meat. Baked Potatoes. Strawberries, unhuUed. Ca/oiare Toast — Buy the Bussian caviare, which comes in small tin cans. Cut your 134 FAMILY LUNCHES FOB SPRING bread into neat squares or rounds, removing the crusts ; toast and butter it^ spread it with the caviare, and set it in the oven five min- utes before serving. 8. Scalloped Cod. Oatmeal Gems. Boiled Potatoes. Guava Jelly and Crackers. Scalloped God. — Two cupfuls picked cod- fish, one cupful drawn butter (with an ^^^^ beaten in it), one teaspoonful minced sour pickle, one tablespoonful Worcestershire sauce, fine bread-crumbs. Have the drawn butter hot, stir the fish into it, add the pickle and sauce, pour into a buttered bak- ing-dish, sprinkle with crumbs, dot with bits of butter, and bake. Oaimeal Gems. — Two cups of the finest oatmeal, two cups milk, two eggs, one table- spoonful butter, one tablespoonful sugar, one saltspoonful salt. 9. Scrambled Eggs with Asparagus. Bread and Butter. Cheese Biscuit. Lettuce Salad. 135 WHAT TO EAT — HOW TO SEBTE IT Scramhled Eggs with Asparagus. — Six eggs, one tablespoonful butter, two tablespoonfuls milk, salt and pepper to taste, green tips of a bunch of asparagus boiled tender. Put the butter and the milk into a frying-pan, break the eggs into this, and stir until they begin to thicken ; put in the asparagus tops, season, and remove to a hot dish. Cheese Biscuit. — One cup grated cheese, one cup flour, one egg

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