 |
 |
Free Books / Cooking / The American Housewife / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Biscuit |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The American Housewife / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Biscuit |
|
||
|
||||
|
|
|
||
|
||||
This section is from the "The American Housewife" book, by Experienced Lady. Also available from Amazon: The American Housewife.
Melt a tea-cup of butter - mix it with two-thirds of a pint of milk, (if you have not any milk, water may be substituted, but the biscuit will not be as nice.) Put in a tea-spoonful of salt, half a tea-cup of yeast, (milk yeast is the best, see di. rections for making it) - stir in flour till it is stiff enough to mould up. A couple of eggs improve the biscuit, but are not essential. Set the dough in a warm place when risen, mould the dough with the hand into small cakes, lay them on flat tins that have been buttered. Let them remain half an hour before they are baked.
Dissolve a couple of tea-spoonsful of saleratus in a teacup of sour milk - mix it with a pint of butter-milk, and a couple of tea-spoonsful of salt. Stir in flour until stiff enough to mould up. Mould it up into small cakes, and bake them immediately.
Weigh out four pounds of flour, and rub three pounds and a half of it with four ounces of butter, four beaten eggs, and a couple of tea-spoonsful of salt. Moisten it with milk, pound it out thin with a rolling-pin, sprinkle a little of the reserved flour over it lightly - roll it up and pound it out again, sprinkle on more of the flour - this operation continue to repeat till you get in all the reserved flour - then roll it out thin, cut it into cakes with a tumbler, lay them on flat buttered tins, cover them with a damp cloth, to prevent their drying. Bake them in a quick oven.
Put a couple of tea-spoonsful of saleratus in a pint of sour milk. If you have not any sour milk, put a table-spoonful of vinegar to a pint of sweet milk, set it in a warm place - as soon as it curdles, mix it with the saleratus - put in a couple of table-spoonfuls of melted butter, and flour to make them sufficiently stiff to roll out. Mould them up into small biscuit, and bake them immediately.
Boil mealy potatoes very soft, peel and mash them. To four good-sized potatoes, put a piece of butter, of the size of a hen's egg, a tea-spoonful of salt. When the butter has melted, put in half a pint of cold milk. If the milk cools the potatoes, put in a quarter of a pint of yeast, and flour to make them of the right consistency to mould up. Set them in a warm place - when risen, mould them up with the hand - let them remain ten or fifteen minutes before baking them.
Stir into a pint of lukewarm milk half a tea-cup of melted butter, a tea-spoonful of salt, half a tea-cup of family, or a table-spoonful of brewers' yeast, (the latter is the best;) add flour till it is a very stiff batter. When light, drop this mixture by the large spoonful on to flat, buttered tins, several inches apart. Let them remain a few minutes before baking. Bake them in a quick oven till they are a light brown.
Continue to:
|
|
|
|
 |
|