Tea Biscuits

Ingredients

• One quart Dousman's Best Patent flour
• 1 teaspoonful baking powder
• butter size of an egg
• 1 tablespoonful of brown sugar
• 1 teaspoon of salt
• 1/2 cup of currants
• grate in a little nutmeg

Method

1. 1

   Bake for 30 minutes in a quick oven in a Jewel Range.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 46. The excerpt below is the record exactly as published.

1 teaspoon of salt, IV, eups of inilk. Bake '\^^^/'l'\f^^ll^^^^ Baking Powder Biscuits. One uuart Dousman's Best Patent flour, ^ , cup butter, 3 heaping teaspoons baknlf ;oi-der and M. teaspoon of salt sifted w,th the iKmr: -'^'l^^ao "iriian ' throuo-h the flour, then wet up with enough cold water to form a soft dough , lian- d nglUtlv, roll out only jJst enough to cut into sutpe. ''^-'^^^-^^^^^'^ if you use milk in place of water. Bake ,u a Jewel Bange. Mhs. Al^^KLL. Beaten Biscuit. Two cups Dousman's Best Patent flour, V, teaspoon salt, % cup of lard. Mix 68 STTPERTOR COOK BOOK tliDroiiglily ; add (.'iKui^i;-!! cohl water to make a very still' dou<;ii ; put hack and fordi tlirough steel rollers for V() minutes; roll out to y^ iueli thickness; cut out; stick with fork; put in hot o\-en and hake '^0 to 30 minutes in a Jewel Range. Serve hot. Mijs. M. M. Allen. South Carolina Biscuits. One quart sweet cream, ly^ tups hutter or fresh lard, 2 tablespoons Avhite sugar. 1 teaspoon salt, add Dousnian's Best Patent flour sufficient to make a stiff dough ; knead well and mold into. neat, small hiscuit as our grandmothers used to do. Bake well in a Jewel Hange and you ha\e good, sweit biscuit that will keep for weeks in u dry ])lace. Rolls. One quart sponge, 1 })int sweet milk, -^4 fp "'' lai'd, pit'ce oC butter size of an egg; mdt lard and butter and put in the milk; "i scant teasjXJonl'uls salt, 1 tahle- spoonful of sugar. Knead as you woiild bread, but not (piite as stiff. Let rise, knead again and let rise. Mould and when light bake in a moderate oven in a Jewel Range. When liaked, brush over with melted butter. ^Iks. Flsiiee. French Rolls. One ])int milk, 1 cup home-made yeast, Dousman's Best Patent flour enough 1o make stiff' batter; let rise over night; in the morning add 1 egg, 1 teaspoon but- ter and Hour enough to make it stiff to roll. ]\lix it well and let it rise, then knead it again (to make it hue and white), roll it out, butter it, cut with round tin and fold over, put them in a buttered ])an and cover close. Set them in a warm place until they are very light; hake (juickly in a Jewel Range and you will have delicious rolls. Mrs. Soddy. Perfect Rolls. l^:)ur 1 quart boiling milk over f |)int siftt'd Dousman's Best Patent flour, 2 tahlespoons sugar, 2 tablespjoons butter, f ta1)lesi)()on lard and a little salt. When lukewarm add Y2 f^^^P y^ast; mix, adding flour eiiough f(n" rolls; let rise. When light, make into rolls, place in pans, let them rise. Bake ten or fffteen minutes in a Jewel Range. Mrs. Eddy. Nine O'Clock Rolls. i\.t 9, allow to come to a boil one quart of milk, 1 tablespoon each of butter and lard, % cup of sugar; let cool. At 10, add a 3-cent cake of yeast dissolved in 1/4 of a cup of lukewarm water. Add Dousman's Best Patent flour to make a thick batter. At 13, add salt, mix stilf with a spoon. xVt 3, pour out on a floured board, roll out, cut with a biscuit cutter, butter and turn over; let rise until 5, then bake in a Jewel Range. ^Irs. Willl^ms, Marquette. Cinnamon Rolls. Roll out some paste in long narrow strips and lavishly sj)read with a mixture t'omposed of brown sugar and l)utter creamed together and liigldy flavored with cin- namon. Roll them up, moisten and ])inch edges and ends well together, and bake in a hot oven in a Jewel Range. When partly done brush the top over with a little of the mixtiire reserved for that purpose. Mrs. Sproul. Sally Lunn. Sift together 1 (piart Dousman's Best Patent ilour. 1 teasp)oo)rful salt, 2 tea- spoonfuls baking powder; rub in % enp Initter cold; add I beaten eggs, i/o pint milk; mix into a firm batter like cu[) cake, pour into 2 round cake tins, and bake 25 minutes in a pretty hot oven in a Jewel I^ange. sl'pi:ki()k cook book 69 Sally Lunn. Sil'l iiilu ;i pan line piiuiid and a hall' of Jloui', jtul two Diinccs of hiirtcr warnii'd ill a |)iiil of nrw milk, one salts[)()on of salt, throe e^iis well hoatcii and two tahlo- spoons of liood yeast. Mix well and set to ri-c ovei- niii'ht. Tea Cakes. One (piart li,u-ht .spon<i(', 1 pint sweel milk. I cup melted lard put in the milk. 3 eggs well heaten. 1 cup sugar, <?scant teaspocmluls of salt, '/o eup currants. Knead as you would hread. hut do not inakt' it (piite as stilT; then let it rise, knead again and let rise. Then mould in cakes and put into the pan in which they are to he haked. When they are light hake in a ([uick oven in a .Jewel i»ange. When haked hrush o\er with melte(l hntter. Mrs. FrsirKTJ. Tea Biscuits. One quart l)ousman"s Best Patent Hour. I teas])oonfuls haking jiowder, butter size of an egg. 1 tahlespoonful ot hrown sugar, a teasjxton of salt and a half cup of eui'i-antsi gi-ate in a little nutme

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