Rye Biscuit

Ingredients

• two cups rye flour
• one cup white flour
• one and a half cups milk
• one tablespoonful sugar
• one tablespoonful lard
• one tablespoonful butter
• two teaspoonfuls baking-powder
• saltspoonful salt

Method

1. 1

   Rub the shortening into the flour after sifting the salt and baking powder with it; add the sugar and milk; roll the dough out quickly, and bake in a brisk oven.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 38. The excerpt below is the record exactly as published.

Rye Biscuit. Crackers and Cheese. Deviled Ham. — Cut cold boiled corned or smoked ham into rather thick slices, rub well with a sauce made as described on page 134 for " Deviled Mutton," and broil the ham over a clear fire. Sliced Potatoes. — Cut six boiled potatoes into neat slices, warm them in a steamer, transfer to a dish, and put on them a table- spoonful of butter and a teaspoonful of chopped parsley. Let them stand five min- utes before serving. Rye Biscuit — Two cups rye flour, one cup white flour, one and a half cups milk, one tablespoonful sugar, one tablespoonf ul lard, one tablespoonful butter, two teaspoonfuls 148 FAMILY LUNCHES FOB AUTUMN baking-powder, saltspoonful salt. Kub the shortening into the flour after sifting the salt and baking-powder with it; add the sugar and the milk; roll the dough out quickly, and bake the biscuit in a brisk oven. 3. Bouillon. Cold Chicken Pie. Potato Salad. Cold Bread. Gingerbread. Cocoa. Cold Chicken Pie. — Stew a grown chicken until tender, putting it on in cold water, and cooking very slowly ; arrange the pieces in a deep pudding dish, laying in with them two hard-boiled eggs cut into slices ; pour over all a cupful of the gravy, which should be well seasoned ; cover the pie with a pastry crust, and bake in a moderate oven. Add to two cups of the remaining gravy a quarter- box of gelatine soaked in a little cold water, a small glassful of sherry, and a tablespoon- ful of vinegar; when the pie is done, pour this gravy into it through an opening which should have been left in the top. Make this 149 WHAT TO EAT — ^HOW TO SEBVE IT pie the day before it is to be eaten. It is an excellent dish for Sunday lunch or tea. Potato Salad, — Slice cold boiled potatoes ; with three cups of these mix one sliced beet, one onion braised, and three or four stalks of celery ; pour over them four tablespoonf uls of salad oil and three of vinegar, with pep- per and salt to taste. Let all stand in a cold place at least an hour before serving. Gingerbread. — Two cups milk, half -cup sugar, half -cup molasses, one teaspoonful ground ginger, one teaspoonful cinnamon, one tablespoonful butter, two teaspoonfuls baking-powder; flour enough to make a good batter. Beat hard, and bake in a steady oven. 4. Apples and Bacon. Brown-Bread Toast. Canned Peach Short- Cake. BrovmrBread Toast — Cut stale Boston brown-bread into slices, and toast, taking care not to scorch it. Butter rather liber- ally, and send hot to table. Canned Peach Short- Cahe. — Make a short- cake according to previous directions ; cover 150 FAMILY LUNCHES FOE AUTUMN canned peaches with sugar, and stew them gently for half an hour in the syrup thus made; lay the sKced peaches between the layers of short-cake, and pour the syrup over each piece after it is split and buttered. 5. Broiled Blue-Fish. Baked Potatoes. Cold Bread. Corn-meal Griddle-Cakes. Maple Syrup. Cam-meal Griddle- Cakes. — Two cups com- meal, one cup flour, one cup boiling water, one tablespoonful lard

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