Rye Biscuit

Ingredients

• 1 cup rye flour
• 1 cup white flour or corn flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 3 tablespoons shortening
• 2/3 cup liquid (milk and water)

Method

1. 1

   Mix and sift dry ingredients.

2. 2

   Chop in shortening till very fine.

3. 3

   Add liquid carefully to make a soft dough.

4. 4

   Pat out on a floured board and cut.

5. 5

   Bake in an ungreased pan 10 to 12 minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 5. The excerpt below is the record exactly as published.

/2 teaspoon salt 4 tablespoons fat Water or condensed milk to make a soft dough (about 2-3 cup). Roll the dough about ^ inch thick and spread on it a little melted fat and the following mixture: 1 teaspoon cinnamon, 3 tablespoons sugar, 1 tablespoon flour, 1 tablespoon water. Roll the sheet of dough into a cylinder and cut off ^ inch slices. Spread the top with sugar and cinnamon mixture, and bake. The dough may be sprinkled with sugar and cinnamon as preferred. WARCOOKBOOK 21 BARLEY SPOON BREAD. 4 cups boiling water 1 teaspoon salt 1 cup barley meal 2 eggs 2 tablespoons drippings Add barley meal to boiling salted water, stirring constantly. Cook in a double boiler one hour. Cool and add well-beaten eggs and fat. Turn into an oiled dish and bake in a moderate oven ^ hour. POTATO CORN MEAL MUFFINS. 2 tablespoons fat 1 egg well beaten 1 cup milk 1 cup mashed potatoes 1 cup corn meal 4 teaspoons baking powder 1 teaspoon salt Mix in order given. Bake 40 minutes in hot oven. This makes 13 muffins. RYE BISCUIT. 1 cup rye flour 1 cup white flour or corn flour 4 teaspoons baking powder y2 teaspoon salt 2 teaspoons sugar 3 tablespoons shortening 2-3 cup liquid (milk and Avater)

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