Harper's cook book encyclopædia

Biscuits, Graham. — Into three cups of Graham flour and one of white rub well two teaspoonfuls of bakingpowder ; when thoroughly mixed, add a teaspoonful of salt and one Biscuits, New York Tea BREAD, ETC Biscuits, Yeast table - spoonful of white sugar. Stir in two cupfuls of new milk ; cut into cakes and bake in a quick oven. Another recipe : — Into one quart of Graham flour stir half a teaspoonful of baking-powder, a little salt, and enough sweet milk to make a thin batter ; add the yolks of three eggs, and the whites slightly frothed. Biscuits, New York Tea. — One quart of flour, in which thoroughly mix two teaspoonfuls of baking-powder; add one large coffee-cup of sugar ; cut finely half a cup of butter ; make a hole in the middle of the flour and pour in a coffee-cup of milk; stir all well together with a knife, and roll out about half an inch thick. Cut into cakes and bake in a quick oven. Biscuits, Royal (Mrs. Lemcke). — Butter a square cake -pan and dust it with flour ; put one pint of flour into a sieve, add one heaping teaspoonful of Royal baking-powder, one-half teaspoonful of salt, one teaspoonful of sugar, and sift the whole into a bowl ; add I oz. of pure lard, chop the lard fine in the flour with a table - knife, then make a hollow in the centre, pour in one-half pint of cold milk, and mix with the same knife into a smooth dough ; sprinkle a little flour on a pastry- board, turn the dough on to it, and pat it lightly with the knife to smooth the top ; then roll it out to one inch in thickness, dip a small biscuit - cutter in flour and cut the dough into rounds, lay them in the buttered pan close together ; brush the biscuits over with melted butter, then place them in a hot oven, and bake from twelve to fifteen minutes ; when done remove the biscuits ; separate them, and serve them enclosed in a napkin on a hot plate. In case the oven is rather hot on top, cover the biscuits entirely with brown paper; they should be a handsome golden color when done. Biscuits, Sherwood. — For breakfast, make up at night one pint of flour with a table-spoonful of yeast, ex- actly as if for light bread. In the morning work in one quart of flour, with a heaping table-spoonful of lard and butter mixed, an even dessertspoonful of salt, and half a pint of buttermilk in which a pinch of soda has been dissolved, or simply a cup of sweet milk. Work well for ten minutes. Make into small biscuits with the hand, instead of cutting out. Biscuits, Soda. — One quart of flour, one table-spoonful of butter and lard mixed, one teaspoonful of salt, onequarter teaspoonful of soda, enough buttermilk or sour milk to make the dough just stiff enough to be handled ; the soda should be sifted with the flour and the shortening rubbed in before the buttermilk is added. These biscuits do not require kneading or beating, but must be mixed and baked as quickly as possible afterwards. Biscuits, Yeast. — Their success depends much on their being kept tightly covered during the leavening process, and, if successfully made, have a melting instead of a doughy quality when eaten.