Potato Tea Biscuits

Ingredients

• half a pound of potatoes
• a quart of freshly boiled water
• half a pint of flour
• a level teaspoonful of salt
• a tablespoonful of sugar
• one yeast cake
• a pint of milk
• one egg well beaten

Method

1. 1

   Pare half a pound of potatoes, cover with boiling water, boil for ten minutes; drain this water off and throw it away.

2. 2

   Cover with a quart of freshly boiled water, and boil until the potatoes are tender; press them through a sieve, using the water in which they were boiled.

3. 3

   Add hastily, while the potatoes are hot, half a pint of flour; beat thoroughly until smooth; add a level teaspoonful of salt, a tablespoonful of sugar; when lukewarm add one yeast cake dissolved in a quarter of a cupful of warm water.

4. 4

   Cover and stand at about 80° Fahrenheit for one hour.

5. 5

   Add a pint of milk that has been scalded and cooled, and sufficient flour to make a batter; beat thoroughly; cover again for one hour; add one egg well beaten, and flour to make a dough; knead thoroughly until soft and elastic.

6. 6

   Then pound with a potato-masher, constantly folding the dough.

7. 7

   Form in one large loaf, put in a buttered bowl, stand in a warm place for one hour and a half.

8. 8

   Mould in tiny rolls, place in French-roll pans, and stand aside for three-quarters of an hour.

9. 9

   Brush the tops with milk, and bake in a quick oven for twenty minutes.

10. 10

    After they have been baked for fifteen minutes brush the tops with glaze made by beating the white of egg with a tablespoonful of water.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 38. The excerpt below is the record exactly as published.

a level teaspoonful of salt, and suffi- My Best 250 Recipes 135 cient graham flour to make a batter that will drop from a spoon; beat for five minutes; cover and stand in a warm place, 75° Fahrenheit, for three hours. Add one pint of graham flour, beat again ; pour in three greased square pans; cover and stand aside for one hour. Bake in a moderate oven for three-quarters of an hour. GOLDEN LOAF Pare and boil half a pound of white pota- toes; drain; dust lightly with salt; shake them until dry and press them through a colander. Add one pint of scalded milk, two tablespoonfuls of butter, a tablespoonful of sugar, two eggs well beaten, and one compressed yeast cake dissolved in a quarter of a cupful of warm water. Add a quart of white flour, and beat continuously for five minutes ; then add flour slowly until you have a soft dough; knead for ten minutes until it is light and elastic. Put it in a bowl that has been slightly buttered; cover and stand in a warm place, 75° Fahrenheit, until it has doubled its bulk, or about three hours and a half. Divide it in two loaves, mould each lightly, put in greased square pans; cover and stand in the same place for one hour and a quarter, and bake in a mod- erate oven for three-quarters of an hour. 136 My Best 250 Recipes POCKETBOOK ROLLS Scald one pint of milk. Rub a rounding tablespoon ful of butter in a quart and a pint of white flour; put it in a bowl and make a well in the centre. Add one yeast cake, dissolved in three tablespoonfuls of warm water, to the cool milk; pour it in the well, and dust the flour from the sides of the bowl over the top of the milk ; do not stir, but cover and stand in a warm place, 75° Fahrenheit, for three hours. Stir in gradually the flour, adding a teaspoonful of salt. Take this soft dough on the board, knead continuously for fifteen minutes; then pound it with a potato- masher for ten minutes longer, turning and fold- ing almost constantly. Roll the dough in a sheet half an inch thick ; cut with a large round cutter ; press the centre with the back of a knife handle; brush one-half with a little melted butter and fold over the other, slightly pressing the two together. Stand in a shallow greased pan, sufficiently far apart not to touch in baking. Cover the pan and stand in a warm place for one hour and a half. Brush the tops lightly with milk, and bake in a quick oven, 400° Fahrenheit, for twenty minutes. GERMAN NUT HORNS OR CRESCENTS These are exceedingly nice rolls to serve with salads at evening or afternoon receptions. My Best 250 Recipes 137 Heat a pint of milk in a double boiler; take from the fire, add three tablespoonfuls of sugar, one tablespoonful of butter and half a teaspoonful of salt; when lukewarm add a compressed yeast cake dissolved in a quarter of a cupful of cold water. Add one pint of flour and beat continu- ously for five minutes; then add slowly sufficient flour to make a soft dough; knead until it loses its stickiness. It must not be as stiff as bread. Cover the bowl, stand in a warm place, 75° Fahrenheit, for three hours and a half; turn the dough carefully on a floured board ; do not knead. Roll lightly in a sheet half an inch thick. Cut in crescents; stand them in a greased baking-pan sufficiently far apart as not to touch in the baking ; cover for about three-quarters of an hour, or until they are very light. Run them in a very hot oven, 400° Fahrenheit. Beat the white of an egg, a tablespoonful of sugar and one of milk until well mixed. Have ready blanched and chopped fine twenty-four almonds. When the crescents have been in the oven for ten minutes draw them to the door, brush the tops with the egg mixture, sprinkle thickly with almonds, push them back, and bake for five minutes longer. PULLED BREAD To pull bread the bread must be baked in long loaves, the grain running from end to end; 138 My Best 250 Recipes it must be perfectly baked and thoroughly cold, then pulled. French bread is best. Whittle off the outside crust, then with two forks pull the loaves in halves, divide each half in quarters, and the quarters in eighths. Place these strips, ragged edges upward, in a long shallow pan that has been lined with soft brown paper ; stand the pan in the oven, leaving the oven door open until each strip is dry to the centre. Close the door, increase the heat, and bake until a golden brown. This will keep as long as zwieback. After the first day, however, reheat at serving-time. POTATO TEA BISCUITS Pare half a pound of potatoes, cover with boiling water, boil for ten minutes; drain this water off and throw it away. Cover with a quart of freshly boiled water, and boil until the pota- toes are tender ; press them through a sieve, using the water in which they were boiled. Add hastily, while the potatoes are hot, half a pint of flour; beat thoroughly until smooth; add a level tea- spoonful of salt, a tablespoonful of sugar; when lukewarm add one yeast cake dissolved in a quar- ter of a cupful of warm water. Cover and stand at about 80° Fahrenheit for one hour. Add a pint of milk that has been scalded and cooled, and sufficient flour to make a batter ; beat thoroughly ; My Best 250 Recipes 139 cover again for one hour ; add one egg well beaten

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