Where any recipe calls for baking powder, and you do not have it, you
can use cream of tartar and soda, in the proportion of one level teaspoon-
ful of soda to two of cream of tartar.
When the recipe calls for sweet milk or cream, and you do not have it,
you may use in place of it sour milk or cream, and, in that case, baking
powder or cream of tartar must not be used, but baking-soda, using a level
teaspoonful to a quart of sour milk ; the milk is always best when just
turned, so that it is solid, and not sour enough to whey or to be watery.
When making biscuits or bread with baking powder or soda and cream
of tartar, the oven should be prepared first ; the dough handled quickly and
put into the oven immediately, as soon as it becomes the proper lightness,
238 ♦ BREAD ^BISCUITS, ROLLS, MUFFIN'S, FTC.
to ensure good success. If the oven is too slow, the article baked will be
heavy and hard.
As in beating cake, never stir ingredients into batter, but beat them in,
by beating down from the bottom, and up, and over again. This laps the
air into the batter which produces little air-cells and causes the dough to
puff and swell as it comes in contact with the heat while cooking.
TO RENEW STALE ROLLS.
To FRESHEN stale biscuits or rolls, put them into a steamer for ten
minutes, then dry them off in a hot oven ; or dip each roll for an instant
n cold water and heat them crisp in the oven,
WARM BREAD FOR BREAKFAST.
Dough after it has become once suflBciently raised and perfectly light,
cannot afterwards be injured by setting aside in any cold place where
it cannot freeze; therefore, biscuits, rolls, etc., can be made late the day
before wanted for breakfast. Prepare them ready for baking by mold'
ing them out late in the evening ; lay them a little apart on buttered tins ;
cover the tins with a cloth, then fold around that a newspaper, so as to
exclude the air, as that has a tendency to cause the crust to be hard and
thick when baked. The best place in summer is to place them in the ice-
box, then all you have to do in the morning (an hour before breakfast
time, and while the oven is heating) is to bring them from the ice-box,
take off the cloth and warm it, and place it over them again ; then set
the tins in a warm place near the fire. This will give them time to rise
and Dake when needed. If these directions are followed rightly, you
will find it makes no difference with their lightness and goodness, and
you can always be sure of warm raised biscuits for breakfast in one
hour’s time.
Stale rolls may be made light and flakey by dipping for a moment
in cold water, and placing immediately in a very hot oven to be made
crisp and hot.
SODA BISCTTIT.
One quart of sifted flour, one teaspoonful of soda, two teaspoonfnls of
cream of tartar, one teaspoonful of salt ; mix thoroughly, and rub m two
fcablespoonfuls of butter and wet with one pint of sweet milk. Bake in a
quick oven.
BREAD— BISCUITS, ROLLS, MUFFIN'S, ETC. •
239
BAKHsTG POWDER BISCUIT.
Two PINTS of flour, butter the size of an egg, three heaping teaspoonfuls
of baking powder and one teaspoonful of salt ; make a soft dough of sweet
milk or water, knead as little as possible, cut out with the usual biscuit-
cutter and bake in rather a quick oven.
SOUR MILK BISCUIT. ✪ Raised Biscuit
Page 159 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Where any recipe calls for baking powder, and you do not have it, you can use cream of tartar and soda, in the proportion of one level teaspoonful of soda to two of cream of tartar.
When the recipe calls for sweet milk or cream, and you do not have it, you may use in place of it sour milk or cream, and, in that case, baking powder or cream of tartar must not be used, but baking-soda, using a level teaspoonful to a quart of sour milk ; the milk is always best when just turned, so that it is solid, and not sour enough to whey or to be watery.
When making biscuits or bread with baking powder or soda and cream of tartar, the oven should be prepared first ; the dough handled quickly and put into the oven immediately, as soon as it becomes the proper lightness,
to ensure good success. If the oven is too slow, the article baked will be heavy and hard.
As in beating cake, never stir ingredients into batter, but beat them in, by beating down from the bottom, and up, and over again. This laps the air into the batter which produces little air-cells and causes the dough to puff and swell as it comes in contact with the heat while cooking.
TO RENEW STALE ROLLS.
To FRESHEN stale biscuits or rolls, put them into a steamer for ten minutes, then dry them off in a hot oven ; or dip each roll for an instant in cold water and heat them crisp in the oven,
WARM BREAD FOR BREAKFAST.
Dough after it has become once sufficiently raised and perfectly light, cannot afterwards be injured by setting aside in any cold place where it cannot freeze; therefore, biscuits, rolls, etc., can be made late the day before wanted for breakfast. Prepare them ready for baking by molding them out late in the evening ; lay them a little apart on buttered tins ; cover the tins with a cloth, then fold around that a newspaper, so as to exclude the air, as that has a tendency to cause the crust to be hard and thick when baked. The best place in summer is to place them in the icebox, then all you have to do in the morning (an hour before breakfast time, and while the oven is heating) is to bring them from the ice-box, take off the cloth and warm it, and place it over them again ; then set the tins in a warm place near the fire. This will give them time to rise and Bake when needed. If these directions are followed rightly, you will find it makes no difference with their lightness and goodness, and you can always be sure of warm raised biscuits for breakfast in one hour’s time.
Stale rolls may be made light and flakey by dipping for a moment in cold water, and placing immediately in a very hot oven to be made crisp and hot.
SODA BISCUIT.
One quart of sifted flour, one teaspoonful of soda, two teaspoonfnls of cream of tartar, one teaspoonful of salt ; mix thoroughly, and rub in two tablespoonfuls of butter and wet with one pint of sweet milk. Bake in a quick oven.
BAKING POWDER BISCUIT.
Two PINTS of flour, butter the size of an egg, three heaping teaspoonfuls of baking powder and one teaspoonful of salt ; make a soft dough of sweet milk or water, knead as little as possible, cut out with the usual biscuitcutter and bake in rather a quick oven.
SOUR MILK BISCUIT.
Records on this page
Raised BiscuitSoda BiscuitSour Milk BiscuitBaking Powder Biscuit