Peanut Biscuit

Ingredients

• two cups boiling water
• three teacups of entire wheat flour
• one heaping table-spoonful peanut

Method

1. 1

   Make as in the cocoanut biscuit, using crushed peanuts instead.

Nutrition per serving

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 37. The excerpt below is the record exactly as published.

three teacups of entire wheat flour ; stir into a dough as quickly as possible, and turn clean from the bowl on a well floured molding board ; sift a little flour over it, knead slightly, roll three-fourths of an inch thick, cut and bake on a perforated grate, in a quick oven, half an hour. Peanut Biscuit. These are made precisely similar to the above and can be had with less trouble, as the nuts can be crushed with the rolling pin. All varieties of nuts may be used this way, and circum- stances and individual taste will suggest experiments. Entire Wheat Crackers No. i. To one pint entire wheat add sufficient cold water to make a stiff dough. Knead ten minutes ; roll one-fourth of an inch thick, cut and bake on the grate in a hot oven, to a delicate crisp. No. 2, with Butter. Make and bake as in No. i, adding one table-spoonful of vegetable butter. No. 3, with Nuts. Make as in No. i, adding one heaping table-spoonful peanut, filbert, pecan, or other crushed nut ; treat and bake as above. GLUTEN FLOUR. Highly recommended in various diseased conditions, can be successfully made into rolls, biscuit and gems after the recipes given for entire wheat flour. Care should be 94 THE FAT OF THE LAND. taken to have the dough a little stiffer, and gems some- what thicker. White Flour Nut Biscuit. This and the following recipe, though made from the tabooed fine white flour are here introduced to show that home-made unleavened bread can be made of that flour, and without dairy butter short- ening. Mix thoroughly together two slightly rounding teacups white bread flour, jand one heaping table-spoonful of finely grated cocoanut ; pour over it two teacups boiling water, stir into a mass and turn upon the well floured molding board ; knead one minute, roll three-fourths of an inch thick, cut and bake at once on the grate in a quick oven. A larger quantity or a different variety of nut may be used if desired. White Fruit Biscuit. Two level cups of white flour, one-half cup of seeded and chopped raisins mixed with the flour ; add two teacups boiling water and one table- spoonful of vegetable butter. Mix, cut and bake as in the preceding recipe. RYE. Any of these recipes apply to rye, save that it should be slightly stiffer, whether the flour or meal is used. Corn Meal Biscuit. Pour boiling water upon two cups best fine corn meal, and stir to a stiff dough. Turn it upon a well floured molding board, get into shape, press out or roll an inch thick, cut and bake on perforated grate in quick oven thirty minutes. Corn Meal and Squash Biscuit, Take two cups boil- ing hot winter squash, mash very smooth, and stir into it sufficient fine yellow corn meal to make a dough stiff BREAD. 95 enough to handle easily ; turn on the floured board and mold into shape ; roll an inch thick, cut and bake in a hot oven thirty minutes. Corn Meal and Sweet Potato Biscuit. Make and bake as in the preceding recipe, adding to the hot potato one cup of boiling water to make it the consistency of squash. Corn Meal and Cocoanut Dodgers. Mix thoroughly one cup granulated corn meal and one scant half cup finely grated cocoanut, pour over it one cup boiling water

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