1 teaspoonful of soda.
½ cupful of butter or lard.
Flour to mix a soft dough. Cut rather thin. If a pint of sour cream be used instead of milk no shortening will be required.
4 cupfuls of sifted flour.
½ cupful of butter or lard. 1 pint of sweet milk or water.
1 teaspoonful of soda.
2 teaspoonfuls of cream-tartar.
Sift the flour, eream-tsirtar and soda together. Add 1 teaspoonful of salt and rub in the shortening. Make into a soft dough with the milk or water. Roll out; cut with biscuit-cutter and bake.
1 quart flour.
Butter the size of an egg.
2 heaping teaspoonfuls baking powder sifted with the flour. A pinch of salt. Milk, (sweet) or water enough to make a soft dough. Boll out cut with a biscuit cutter, and bake in a quick oven.
1 quart of milk or water.
¾ cupful lard and butter mixed, ¾ cupful yeast.
2 tablespoonfuls white sugar.
Make into a thin sponge with wheat flour. The shortening should be melted. In the morning mix into a soft dough with sufficient flour, and let rise until almost noon. Mix down. Make into balls. Set closely in a buttered pan, buttering between each biscuit that they may separate easily. Let rise half an hour and bake twenty minutes.
If wished for breakfast omit the sponge and mix into a dough the night before. In the morning knead down, make into biscuits and let rise half an hour before baking.
If desired for tea the sponge may be set early in the morning and allowed to rise until noon, then mix into a dough. Let rise until an hour before tea. Make into biscuit, and let stand thirty minutes; bake twenty minutes. If for company they will be lighter and finer grained if mixed down once or twice during the afternoon. Wash over with milk' or melted butter.
Take a piece of bread dough in the morning and mix in 2 tablespoonfuls of shortening and 2 of sugar. Mix thoroughly and let rise. Knead down a number of times. Bake for dinner. If wanted for supper, it will be necessary to mix down several times during the afternoon. Make out in biscuit, buttering between each and allow them to rise in the pan before baking. Brush over with milk or melted butter.
1 cup sour milk.
1 tablespoonful shortening. ½ teaspoonful soda.
2 tablespoonfuls sugar. ½ teaspoonful salt.
1 egg may be added.1
Dissolve the soda in 2 tablespoonfuls boiling water. Stir in Graham flour, adding ¾ cupful wheat flour to the dough. Knead barely enough to roll out. Cut with a biscuit cutter and put in a floured pan. Bake in a hot oven. Too much kneading will make hard and dry.
1 cupful sweet milk, or milk and water.
2 teaspoonfuls baking powder. 2 teaspoonfuls sugar.
1 tablespoonful lard. ½ teaspoonful salt.
Sift the baking powder with the Graham. Add a cup of wheat flour. Knead and bake as above. ½ teaspoonful soda and 1 teaspoonful cream tartar may be substituted for the baking powder.
Take a piece of risen bread dough and work into it a beaten egg and a tablespoonful of lard or butter. Make into balls the size of an egg. Arrange closely in a buttered pan. Brush over the top with lard or butter. Bake twenty minutes in a quick oven and serve hot for breakfast. Break them open as cutting would make them fall.
1 pint flour, butter or lard the size of an egg. 1½ teaspoonfuls baking powder. Water enough for a stiff batter. Heat a buttered pan hot. Drop the batter in spoonfuls and bake.
Rub well together 1 quart of flour, 1 teaspoonful salt, and 1 tablespoonful lard. Wet it until the consistency of pie crust, and work it well on a marble slab or bread-board. Then beat with a rolling pin, folding the dough over and over at least half an hour, it will then be as light as a loaf of bread ready for the oven. Break off pieces; roll between the hands; place in a pan and bake twenty minutes in a very hot oven. Sweet milk is sometimes used for moistening instead of. water.
Sift 1 quart of the flour into a basin. Mix with milk or water into a soft dough. Boll a sheet half an inch thick. Cut in round "cakes and bake in a brisk oven. Very nice. If prepared flour is used, shorten.