Tea Biscuit

Ingredients

• 2 cups flour
• ^ teaspoon salt
• 4 tablespoons Cottolene
• 4 teaspoons baking powder
• % cup milk

Method

1. 1

   Mix and sift flour, salt, and baking powder.

2. 2

   Add Cottolene and rub in lightly.

3. 3

   Add milk and mix to a soft dough with a knife.

4. 4

   Toss on a floured board, pat and roll to half-inch thickness.

5. 5

   Shape with a small biscuit cutter, place close in buttered pan, and bake for 15 minutes in hot oven.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 70. The excerpt below is the record exactly as published.

Tea Biscuit Mashed Potatoes Spiced Watermelon Rind November Salad Squash Pie — Whipped Cream Coffee Sweet Cider CREAM OF ONION SOUP 6 medium-sized onions sliced. 3 tablespoons butter. 1 quart cold water. 4 tablespoons flour. 1 green pepper chopped. 1 egg yolk. 2 cups scalded milk. Parmesan cheese. Salt and cayenne. Process: Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes). Rub through a sieve. Melt re- maining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly. Combine mixtures, add seasonings. Heat to boiling point, remove from range, add yolk of Ggg slightly beaten. Pass Parmesan cheese and hot, crisp crackers. Two tablespoons cheese may be added to soup when adding Qgg yolk. Serve very hot. CHICKEN STEW WITH TEA BISCUIT Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon pepper- corns and a small bit bay leaf. Heat to boiling point, skim, cover 158 5^ Sunday Dinners '^^'^"'^'^ Fourth Sunday and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is desired, butter may be added to stock. TEA BISCUIT 2 cups flour. ^ teaspoon salt. 4 tablespoons Cottolene. 4 teaspoons baking powder. % cup milk

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