Tea Biscuit, Vo. 2

Ingredients

• a quart of milk
• half a pound of butter
• two tablespoonsful of sugar
• one grated potato
• the whites only of two eggs
• half a cup of yeast
• stir in flour to make a thick sponge

Method

1. 1

   Boil a quart of milk and pour it over half a pound of butter and lard.

2. 2

   Add two tablespoons of sugar and one grated potato.

3. 3

   When nearly cool, stir in flour to make a thick sponge, add salt, then stir in the whites of two eggs and half a cup of yeast.

4. 4

   When very light, roll out, cut into biscuits, and bake.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 71. The excerpt below is the record exactly as published.

and Biscuit, Vo. 2. Two pints of flour, two tablespoons of lard rubbed through it, a little salt and one egg ) rub all well together, mix with cold milk into a stiff dough, and beat two hours with a rolling-pin ; mould into little balls rather larger than a walnut, flatten them, pncc with a fork, and bake ten or fifteen minutes in buttered pans. Maryland Biscuit, Vo. 3. Rub half a pound of lard into three pounds of flour, put in a spoonful of salt, a teacup of cream, and water sufficient to make a stiff dough ; divide it into two parts, and work each well until it will break off short and is smooth ] cut it in small pieces and mould it into little round balls ) give them a slight roll with a rolling-pin to flatten them a little, stick them with a fork, and lay them, not to touch each other, in greased pans, and bake in a quick oven. * Very fine Biscuit Two pounds of siflied flour, a quarter of a pound of butter, a ^eee of lard the sise of a walnut, three eggs, a teaspoon of salt. IftO COOKERY ^BOM JSXPJEBIBNCE. three boiled potatoes mashed fine, two-thirds of a pint of milk and four tablespoons of yeast ; keep out half a dredge-box of flonr and make a sponge with the milk, flour, yeast and salt. Put the floor in a large bowl, make a hole in the middle of it, in whioh pat the milk, yeast and salt, stirring it into a sponge al ten o'olock in the morning, if the biscuit are for tea. Beat yerj light the eggs, potato, butter and lard; mix them with the i|>onge at twelve o'clock, make all up into a loaf and set in a warm place until four o'clock ; then roll out, using the flour leffc out and no more ; let them rise again, and bake in a quick oven ten or fifteen minutes. ''Fayal Biscuit/' Three cups of flour, one cup of milk, a piece of bmtler ilie lue of an egg, three eggs beaten light, a teaspoonfml af sugar, two teaspoonsful of cream of tartar dxy in the flour, e«e cf seda dissolved in a teaspoon of hot water and added juil btflve baking. Mix the eggs, milk, sugar and salt together, iAr ki Ike flour, ^'hen the butter warmed^ then the soda, and bake imme- diately, either in muffin-rings or roll-pan. r * Soda Biscuit. Three pints of flour, a tablespoon of butter and one of lard, a teaspoon of salt, three teaspoons even full of cream of tartar, one of soda; sift the cream of tartar with the flour dry, rub the butter and lard very thoroughly through it ; dissolve the soda in a pint of milk, and mix all together. Boll out, adding as little flour as possible; cut with a biscuit-cutlier and bake twenty minutes in a quick oven. * Tea Biscuit Take as much dough from the above recipe for bread, when moulding for the pans, as '\rould make one loaf, work into it a quarter of a pound of butter, divide into biscuits, roll them round, flatten a little and place them in buttered pans ; let them rise until very li^ht, and bake. If you wish them Lot, set the BBEAL, CAKES, Sc 161 tump of doagh in tlie cellar, or in a very oool place, untQ about four o'clock in the afternoon; then add the butter, work it thoroughly into the dough, mould out and set to rise. Tea Biscuit, If o. 2. BoL a quart of milk, and pour it over half a pound of butter and lard, equal quantities of each ; add two tablespoonsful of sugar, and one grated potato ; when nearly cool, stir in flour to mAke a thick sponge, add the salt with the flour; then stir in the whites only of two eggs and half a cup of yeast

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