Tea Biscuit

Ingredients

• % c. flour
• z tsp. salt
• 2 tsp. baking powder
• 2.tbsp. milk (scant)

Method

1. 1

   Mix and sift dry ingredients.

2. 2

   Cut in fat, or work it in with tips of fingers; add gradually the liquid, mixing to a soft dough.

3. 3

   Toss on a floured board, pat or roll lightly to 1/4 inch in thickness and cut into small biscuit.

4. 4

   Place on greased pan, and bake in hot oven 12 to 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 54. The excerpt below is the record exactly as published.

Tea Biscuit Toast Toast, Cream. TOaSt, cP Trench yo). avec hoes Toast, Vermicelli Toast Water Toasted Crackers and Cheese .. Tomato Ketchup Tomatoes, canned Tomatoes, devilled Tomatoes, stewed Tomatoes, stuffed Tongue, boiled Tongue, Moulded in Aspic .. Turkish Delight CSC OF EG EOE Bw eee oe Fe Cie tenes © 0 0 eo 8 e Cre Cie a ere tee tarene 66 © oe of ahs set ete Ce ene 6 See ‘ee teh es (©. (9 ee ee ele se ee wee eee eee ee ee ee eee ee ewe (6, ©: (9 (eN6 tee <e 0 06 ee oe eee ew ee ewe elemento eyo) ee oil's ie) te cece 60 6 0 ee @ 610 ore er eee wee ee © oe p01 Je © O46 .0 O86 leney 6 e'-6 Veal Cutlets Vegetable Sauce Vegetables, General Rules Vermicelli Toast Wishes) a co ae te ae 6 0 6 6 © © 00 ww 6 Oe. 6 he we) «Ke Yeast, Homemade Yorkshire Pudding ete: Wsebe © ese. 0 ‘e (0 ‘oe: @ oho 6. 0 16.8 © ¢ cle Zweibach Cm eH SC Oe w FH Ue He 8 8 ee be 6 - The following recipes are in individual amounts, and are especially designed for the use of students and teachers of Household Science in . Canada. All measurements are made level. One cup equals one-half nint. Abbreviations used:— C:—Cilp, tbsp.—Tablespoon. tsp.—Teaspoon. INDIVIDUAL RECIPES BEVERAGES Sse FILTERED COFFEE. 2 tsp. finely ground coffee. + c. boiling water. Put a piece of cotton (not cheese cloth) in a strainer, moisten with boiling water. Place strainer over a cup which has been set in hot water; put in coffee, and slowly pour boiling water through. BOILED COFFEE. 1 tbsp. coarsely ground coffee. + tsp. white of egg. 1 tbsp. cold water. Small piece of egg shell. 3c. boiling water. Mix egg, shell, one-half cold water and coffee; stir together. Add boiling water, and boil 3 minutes. Remove to back of range, add remain- ing cold water; pour out a small quantity of coffee and return it to the pot. Let it stand 2 minutes to settle. CEREAL COFFEE. 1 tbsp. cereal coffee. 1 tbsp. cold water. + c. boiling water. Mix coffee and cold water, add boiling water and boil very gently 15 minutes. Settle 2 minutes and serve very hot with hot milk. COCOA. 2 tsp. cocoa. 1-6 c. water. 4 tsp. sugar. 1-6 c. milk. Mix cocoa, sugar and water; boil 5 minutes or until it thickens. Add scalded milk, or add milk cold and heat over hot water. Beat until thick froth forms. Serve very hot. CHOCOLATE. % OZ. unsweetened chocolate. + ec. boiling water. 3 tsp. sugar. 4c. milk. Melt chocolate over hot water, add sugar and gradually boiling water. When smooth, place directly over the heat and boil 2 minutes; add hot milk, beat well, and serve with whipped cream. Milk may be added cold and mixture reheated. GRAPE JUICE. # ¢. Concord grapes. # tbsp. sugar. Pick over, wash and remove grapes from stems. Heat slowly until they burst from their skins; stir constantly to prevent burning. Strain through a cheese cloth; add sugar to juice, stir until the sugar is dis- solved, then heat to boiling point. Pour into sterile bottle, cork and seal immediately. 86 CRANBERRY JUICE. x @ cranberries. 3 Cc. water. 1 tbsp. sugar. Pick over and wash cranberries, add water and proceed as in method for Grape Juice. BREAD Cie BREAD. z ¢ or water. + cake compressed yeast. 4 tsp. salt. 1 tbsp. lukewarm waiter. Flour. Scald milk, add salt. When lukewarm add dissolved yeast, and suffi- cient flour to make a thick batter or sponge. Beat thoroughly, then add fiour to make a stiff dough. Turn from the bowl on a floured baking- board, knead, adding fiour if necessary, until soft and elastic. Return to bowl, moisten, cover and stand in a warm place until double in bulk. Cut down, knead slightly, and mould into a loaf; put in a greased pan, moisten, cover lightly, stand in a warm place. When doubled in bulk, bake 30 minutes. mM Water may be used instead of all milk, or milk and water. Those who prefer may add { tsp. sugar and 1 tsp. lard or butter to sealded milk. The large amount of yeast allows the bread to be made and baked in three hours. PARKER HOUSE ROLLS. 4+-c. milk. # yeast cake. 4 tbsp. butter. 1 tbsp. lukewarm water. % tbsp. sugar. % c. flour (for sponge). i + tsp. salt. Flour to make stiff dough. Pour the hot milk on butter, sugar and salt. When lukewarm, add the dissolved yeast and flour to make a sponge; beat thoroughly, cover and stand in a warm place. When light, add flour to make a stiff dough, and knead until smooth. Let it rise until double its former bulk. Knead again, and roll the dough #4 in. thick. Lift it from the board and let it shrink so that the rolls may be of uniform shape. Cut with a round or oval cutter. Place a bit of butter near the edge of the dough, then fold so that the edges are even. Press the roll on the straight side to prevent its separating as it rises. Place the rolls on a sheet to rise, and when light bake in a hot oven. This dough may also be used for Bread Sticks. BUNS. 4c. milk. # yeast cake. 14 tbsp. sugar. 1 tbsp. lukewarm water. % tsp. salt. 4c. flour. Make a sponge with the above ingredients. Beat thoroughly, let rise, and when light add 4 ege. 4 c. currants. 1 tbsp. butter (softened). 1-16 tsp. cinnamon. Flour to make a stiff dough. Knead and let rise until it doubles in bulk; then shape and place on greased pan to rise. When light, bake in a moderate oven. When the buns have baked for 15 minutes glaze with a mixture of milk and sugar, and repeat this every 5 minutes until they are done. 87 CHELSEA BUNS. 4+ ec milk. + yeast cake. 14 tbsp. sugar. i tbsp. lukewarm water. % tsp. salt. + c. flour. Make a sponge with above ingredients. Beat thoroughly, let rise, and when light add 4 egg and flour to make a stiff dough. Knead, and let rise until it doubles in bulk; then roll } inch thick. Spread with 1 tbsp. butter (softened). 2 tbsp. currants (scant). + tsp. cinnamon. 3 tbsp. brown sugar. Roll the dough as in making Jelly Roll, and cut into slices 1 ine ick. Place in greased pan, with cut surfaces up and down. When ve ht, bake in a moderate oven 30 minutes. STEAMED BROWN BREAD. 1 tbsp. white flour. 4 tsp. salt. 2 tbsp. Graham flour. + tsp. soda. 2 tbsp. cornmeal. 3 tbsp. thick sour milk. 1 tbsp. molasses. Mix and sift dry ingredients; add milk and molasses mixed. Turn into a greased mould, cover tightly and steam 13 hours. Dry in oven a few moments after it is slipped from the mould. CREAM TOAST. 13 tsp. butter. xs tsp. salt. ? usp. flour. +c. milk. Toast. Melt butter, add flour and salt, stir well together, then add milk. Stir and cook until there is no taste of raw starch. Pour over toast. FRENCH TOAST. 1 tsp. egg. 2 tbsp. milk (scant). Salt. 1 slice stale bread. Add salt and milk to egg, and dip the bread in the custard. Have a frying pan hot and well buttered; brown the bread on one side, place a small piece of butter on top of slice; turn and brown on the other side. Serve hot with cinnamon and sugar, or a syrup. BUTTER BALLS. Scald butter paddles, then chill thoroughly in cold water. Have butter cold and firm, cut in small pieces, and lightly roll each piece between paddles until round. Should the butter stick to the paddles, rub them with salt, scald again and chill. Thirty-two balls of one-half ounce each may be made from one pound of butter. BATTERS AND DOUGHS TEA BISCUIT. % c. flour. z tsp. salt. 2 tsp. baking powder. 78, Tat, 2.tbsp. milk (scant)

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