Rice Biscuits

Ingredients

• 4 oz. sugar
• 4 oz. butter
• 4 oz. ground rice
• one egg
• 4 oz. flour

Method

1. 1

   Make into a paste with one egg.

2. 2

   Roll out and cut in rounds.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 144. The excerpt below is the record exactly as published.

Rice Biscuits. 4 oz. each of Sugar, Butter, Ground Eiee, and Flour Make into a paste with one egg. Roll out and cut in rounds. 154 TRIED FAVOURITES COOKERY BOOK. Rock Biscuits.' 1 lb. Flour, i lb. Butter, i teaspoouful Giuger or Nutmeg, 6 oz. Sugar, Lemou Peel, 1 teaspoonful Baking Powder. Mix with 1 egg and a little milk. Bake in a quick oven. Savoury Biscuits. 4 oz. Flour, 2 oz. Butter, ^ teaspoon Anchovy Sauce, 1 yolk of Egg, Cayenne Pepper. Roll pastry out ^ incli thick. Cut into strips, and bake till pale brown. Shrewsbury Biscuits. 8 oz. Flour, 4 oz. Sugar, 4 oz. Butter, 1 Egg, and a little Essence. Cream the butter and sugar ; add egg, flour, and essence, and make into a dough. Roll out thinly, and cut into shapes. Bake about 10 minutes. Vanilla Biscuits. 4 oz. Flour, 4 oz. Pine Kernels, 1 oz. Castor Sugar, 2 oz. Butter, a pinch Baking Powder, White of 1 Egg, 2 drops Essence of Vanilla. Put' the pine kernelf twice through the nut mill (or bread grater), liub the butter into the flour, add sugar and kernels and then baking powder. Then add whipped white and vanilla and mix thoroughly. Roll out a moderately thin paste, cut into rounds, and bake in a quick oven 10 to 15 minutes. Yorkshire Perkins. i lb. Flour, 4 oz. Oatmeal, 6 oz. brown Sugar, 1 oz. mixed Spice, 4 oz. Butter, 4 oz. Treacle. Mix all with butter-milk into stiff dough; divide all into 11 oz. nuts. Place on greased tin, and bake in cool oven. AMERICAN RECIPES. In these rectfes a cupful means a breakfast cupful. Breakfast Muffins. Sift 2 heaped cupfuls flour, 2 teaspoonfuls baking powder, and 1 do. salt; add cupful sugar, and rub in 1 tablespoonful butter; beat 1 egg thoroughly, stir it into 1 cupful of milk, mix well into the flour. Pour into well-greased muffin-pans ; bake in a hot oven 20 minutes. Corn Bread. Mix 1 ciqjful yellow Indian meal, do. flour, 2 heaped teasi^oon- fuls baking powder, do. salt, and 1 do. sugar. Rub in 1 level table- spoonful of butter; add the beaten yolks of 2 eggs, Ij cupfuls milk; beat in the beaten whites of the eggs, and bake in a hot oven about \ hour. Corn Meal Pones. Scald 1 pint of milk, and stir in 1 cupful of sifted meal, mixed with 1 tablespoonful of flour, 1 scant teaspoonful of salt, and 1-^ tea- spoonfuls of baking powder. Add 3 well-beaten eggs ; beat all well, and pour into buttered tins. Bake | hour in a hot oven. Crullers. Rub 1 cupful of sugar and 1 tablespuonful of butter to a cream, stir in the beaten yolks of 2 eggs and 1 cupful of milk, then the beaten TRIED FAVOURITES COOKERV BOOK. 1^5 whites. Sift 3 cupfuls of flour witli 2 teaspoonfuls, baking powder and 1 do. salt. Stir in the' sugar and eggs. Roll out, using what flour is necessary, and no more. Cut into shapes, and fiy a light blown. Griddle Cakes. Sift together 1 pint flour, \ teaspoonful salt, and 1 heaped do. baking powder. Stir in 2 well-beaten eggs, and 1 pint of milk. Mix thoroughly, and bake at once and quickly. Pop-Overs. Beat 1 egg for 6 minutes, stir in 1 cupful of flour alternately with 1 cupful milk, teaspoonful salt. Beat all thoroughly, -and bake in buttered muffin-pans in a hot oven. SMALL CAKES. Albert Cakes. 4 lb. riour, good teaspoonful Cinnamon, 3 saltspoonfuls sifted Sugar, a little Salt, few drops Lemon Juice, 1 Egg, a little Jam. Rub butter into flour, cinnamon and sugar. Roll out ^ inch. Cut in stripes 3 inches wide and 2 stripes 1 incli wide. Lay down centre of broad stripe a little jam. Put little cross bars across centre of jaiw. Wet edges of stripe of pastry and lay on narrow stripes. Brush over with sugar and water. Bake 20 minutes. Cut in fingers — one cross bar to each cake. Almond Cakes. 6 Q7,. fine Flour, 4 oz. Butter, 4 oz. eifted Sugar, 2 oz. Almonds, 2 Eggs, 1 tablespoonful Milk, i teaspoonful Baking Powder. Blanch the almonds ; cut a few in stripes for the top of the cake, chop the others finely. Grease small tins. Beat butter and sugar to a cream ; add the almonds, flour, and eggs well beaten, milk, and baking powder. Half fill the tins with the mixture, sprinkle the al- monds on the top, and bake in a moderate oven for about 20 minutes. OR, Whites of 2 Eggs, i lb. powdered Almonds, 2 oz. Sugar, 1 dessertspoonful Flour. Mix all lightly together, drop on wafer paper, and bake in mod- • erate oven 5 to 7 minutes, till they puff well up. Let cool on tins, then lift carefully up' and break away wafer paper from bottom. Keep in tin. Almond and Honey Cakes. 1 lb. Flour, 1 lb. lloney, 6 oz. Ground Almonds, 6 oz. Butter, 1 teaspoonful Powdered Cloves, teaepponfuls Carbonate of Soda. Put the honey and butter on the fire and let it boil up. Mix the flour, cloves, and almonds together, and pour the boiling mixture on. them. Mix the soda in a little cold milk and add the last thing. Mix all well and let it stand for 5 or 6 hours. Tlien roll out into 1 inch thick rounds, or squares. Put a few almonds on the top and bake till a golden brown, about 15 minutes. Almond and Rice Cakes. “ Almonds, 2 oz. Butter, 2 oz. Castor Sugar, 4 oz. Ground Rice

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