Sally Luxx

Ingredients

• one pint potato sponge
• one-half cup milk
• one teaspoon salt
• one large cooking spoon butter
• yolks of two eggs

Method

1. 1

   Mix butter and sugar, add yolks, salt, and milk.

2. 2

   Add sponge with flour to make stiff dough.

3. 3

   Let rise, roll out in two sheets, butter one, lay other on top, cut with biscuit cutter, let rise, and bake in quick oven.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 59. The excerpt below is the record exactly as published.

one teaspoon salt, and two teaspoons of sugar. Sift several times till thoroughly mixed. Rub in one level tablespoon of butter, wet with one-half pint sweet milk, handle lightly, cut an inch thick and bake in quick oven fifteen minutes. W'ater may be used instead of milk by using more butter. Handle as little as possible and make rapidly. BREAD 123 BAKING POWDER BISCUIT. Mrs. Eliza Smith. Mrs. Will Warren. Sift one quart of flour, take out one cup for the moulding board, three teaspoons of baking powder, one teaspoon of salt, two tablespoons of lard. Mix soft with milk. Bake in quick oven. BEATEN BISCUIT. ..j.rs. Mary Irwin. To one pint of "Glory" or best winter wheat flour, use one large tablespoon of lard, mix into a stiff dough with water and beat Until light with rolling pin or hatchet. EGG BISCUITS. Make a baking powder biscuit dough richer than usual. Add the whites of two or three eggs beaten stiff almost the last thing. These are very light. SOUTHERN BUTTERMILK BISCUIT. Sift a quart of flour and a teaspoonful of salt into the bread bowl. Chop in lard and butter in equal pro- portions to make about the size of an egg altogether. To a cup of tart buttermilk add a half teaspoonful of soda and one of baking powder, knead thoroughly with the hands. Mold into little biscuit and bake Quickly in a hot oven to a golden brown. These are flaky and delicious. SCOTCH SCONES, OR BISCUITS. Mrs. Frances R. Campbell, Scotland. Mix together one quart of buttermilk or sour milk, one teaspoonful of baking soda, one of salt, one table- spoonful of lard, one of sugar, then stir in enough flour to make a soft batter, handle as little as possible, but mold into squares and bake in a pancake griddle, turn them over but once. SCOTCH SHORT BREAD. Mary Fairchild. Mix one-quarter pound of coffee sugar, one-half 124 BFxEAD pound of butter and one pound of flour. Roll and cut in diamonds, then bake in moderate oven. BUNS. Mrs. Merle Mahaffey. One quart of sweet milk, two cups of sugar, two- thirds cup of butter. Put on stove and let boil, then set to cool. W nen cool add two eggs and four cups of bread sponge and mix. Let rise and make out into bis- cuit and let rise and bake. Half this receipt will make about two dozen buns. CREAM FRUIT ROLLS. Mrs. H. W. Dredge. Two cups of flour, one teaspoon of salt, four tea- spoons of baking powder (scant), one tablespoon of butter, three-fourths cup of cream. Mix soft. Roll to one-quarter inch thickness. Cut with round cutter. Place a stoned date on one side of circle, brush edges with melted butter, fold as Parker House rolls. Brush top with melted butter. Bake from twelve to sixteen minutes. PARKER HOUSE ROLLS. Mrs. Jos. Stevenson. Rub one-half tablespoon of butter and one-half tablespoon of lard into two quarts of sifted flour; in a well in the middle pour one pint of cold boiled milk, add one-half cup of yeast, one-half cup of sugar and a little saltr If wanted for tea, rub the flour and butter and boil the milk and cool it the night before, add sugar, yeast and salt, and turn all into the flour ; do not stir, but let stand over night. Stir up in the morn- ing and knead. Let rise near tea time, mould and let rise again. Bake in quick oven. To mold, roll thin, cut with cake cutter, spread melted butter on half and fold other half over. SALLY LUXX. One pint potato sponge, one-half cup milk, one tea- spoon salt, one large cooking spoon butter, yolks of two eggs

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