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BISCUITS & RUSKS
| BAKING
POWDER BISCUITS |
| To one pint of flour, add two teaspoonfuls
of baking powder; sift together; add one heaping tablespoon of butter, and
a pinch of salt. Use enough sweet milk to make a very soft mixture. Work
the butter through the milk in the center of flour. Do not roll out on
board, as the mixture is too soft, but make out by hand as you would light
rolls. Avoid kneading. Bake in quick oven. |
| BEATEN
BISCUIT |
| One quart flour, one heaping tablespoonful
lard, water to make stiff dough, a little salt. Beat well with rolling
pin; work into flat biscuit; make a few holes in each with a fork. Bake in
quick oven. |
| DELICIOUS
TEA ROLLS |
| Two tablespoonfuls butter, two
tablespoonfuls sugar, two eggs. Beat the three articles all together; add
a little salt, one cup sweet milk, two cups flour, three teaspoonfuls
baking powder. Grease a large dripping pan with butter. Drop a
tablespoonful in each place. Bake twenty minutes. |
| PENN
RUSKS |
| One large potato. Make sponge same as bread
in the evening. In the morning, add one pint of sweet milk, one cup white
sugar, one-half cup butter, and more flour. Let rise again; knead out
soft; let rise again; cut out; put in pans; let rise once more. Bake
fifteen minutes. |
| POTATO
RUSKS |
| Six good-sized potatoes cooked soft and then
mashed, one-half cup butter and one-half cup lard mixed, one cup sugar,
one-half cup cooled potato water, two tablespoons flour, one cup yeast.
Mix the above; let rise, and then beat three eggs; put in, and work up. |
| RAISED
BISCUIT |
| One pint sweet milk, one half cup butter,
one tablespoonful sugar, one tablespoonful yeast, a little salt, whites of
two eggs beaten stiff. Make the sponge at supper time. At bed time, work
in flour to make a stiff dough. Put in warm place to rise over night. In
the morning turn it out on the kneading board. Smooth out with the hand
about one inch thick; cut in small cakes; let stand five minutes; put in
oven; bake fifteen minutes. Delicious for breakfast. |
| RUSKS |
| One quart of bread sponge, one coffee-cup
white sugar, one teacup butter, two eggs, one pint sweet milk, a little
salt. Beat the sugar and eggs well before adding the milk. Flour to knead
well. |
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