When I am making bread I save a cupful of yeast, add two eggs well
beaten, one cupful of sugar, one teaspoonful of salt, one-half of a cupful
of butter. Take a pint of sweet milk✪ Coffee Cake— No. 2, warm, and flour to insure a stiff
batter. Set it away till it has risen light. Then beat well and put in
bread or cake-pans and let it rise once more. When light sprinkle sugar
and cinnamon over the top of the cake and small pieces of butter. It
usually takes one-half hour to bake this cake in a moderate oven.
Mrs. Mary Casper.
ENTIRE WHEAT DROP BISCUITS.
One-fourth of a cup of butter, two tablespoonfuls of sugar, one cup
of sweet milk, two scant teaspoonfuls of baking-powder, a generous pinch
of salt, enough whole-wheat flour to make a stiff batter✪ Entire Wheat Drop Biscuits. Drop by spoon-
fuls in heated pans and bake in quick oven twenty minutes.
A Farmer's Wife.
SODA BISCUITS.
I always have success with soda biscuits and will tell you how I make
them. One quart of flour, with one small teaspoonful of soda and a pinch
of salt sifted with it, one generous tablesooonful of butter, or lard rubbed
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 147
with the flour, and enough sour milk or buttermilk to make a soft dough✪ Soda Biscuits.
Roll out, cut into biscuits and bake in a hot oven. Putting the soda
into the flour is much better than putting it into the milk.
Mrs. M. J. Sharp.
PAN-AMERICAN RICE BISCUITS.
To every one-half pound of rice flour add one-quarter of a pound of
sugar, one-quarter of a pound of butter and two eggs✪ Pan-American Rice Biscuits. Beat the butter
to a cream, stir in the rice flour and sugar, and moisten the whole with
the eggs, which should be well beaten. Roll out the paste, shape it with a
round paste-cutter into small cakes and bakq from twelve to eighteen
minutes in a very slow oven. They are delicious. Maude Cutting.
ABERNETHY BISCUITS.
Rub an ounce of butter into one pound of flour, adding a dessert-
spoonful of sugar and one-half of an ounce of caraway seeds. Mix all
together with two eggs, and, if necessary, a little milk✪ Abernethy Biscuits. Roll the batter
out, knead it into small rounds cakes, making holes with a fork to allow
the steam to escape, and bade in a moderate oven.
Mrs. Jonathan Dixon.
ARROWROOT BISCUITS.
Beat one-quarter of a pound of butter to a cream ; add gradually three
well beaten eggs, one-quarter of a pound of flour, one-quarter of a pound
of sifted sugar, and three ounces of arrow-root✪ Arrowroot Biscuits, pounded to crush the
lumps. Mix all smoothly together. Have ready a well-oiled tin, and
drop the biscuits from a spoon in pieces about the size of a silver dollar.
Bake in a slow oven. Candace Phelps.
CHOCOLATE BISCUIT. ✪ Chocolate Biscuit
Page 111 · 7 recipe records on this page
Presented as published in 1917. 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
When I am making bread I save a cupful of yeast, add two eggs well beaten, one cupful of sugar, one teaspoonful of salt, one-half of a cupful of butter. Take a pint of sweet milk, warm, and flour to insure a stiff batter. Set it away till it has risen light. Then beat well and put in bread or cake-pans and let it rise once more. When light sprinkle sugar and cinnamon over the top of the cake and small pieces of butter. It usually takes one-half hour to bake this cake in a moderate oven.
Mrs. Mary Casper. ENTIRE WHEAT DROP BISCUITS.
One-fourth of a cup of butter, two tablespoonfuls of sugar, one cup of sweet milk, two scant teaspoonfuls of baking-powder, a generous pinch of salt, enough whole-wheat flour to make a stiff batter. Drop by spoonfuls in heated pans and bake in quick oven twenty minutes.
A Farmer's Wife. SODA BISCUITS.
I always have success with soda biscuits and will tell you how I make them. One quart of flour, with one small teaspoonful of soda and a pinch of salt sifted with it, one generous tablespoonful of butter, or lard rubbed
with the flour, and enough sour milk or buttermilk to make a soft dough. Roll out, cut into biscuits and bake in a hot oven. Putting the soda into the flour is much better than putting it into the milk.
Mrs. M. J. Sharp. PAN-AMERICAN RICE BISCUITS.
To every one-half pound of rice flour add one-quarter of a pound of sugar, one-quarter of a pound of butter and two eggs. Beat the butter to a cream, stir in the rice flour and sugar, and moisten the whole with the eggs, which should be well beaten. Roll out the paste, shape it with a round paste-cutter into small cakes and bake from twelve to eighteen minutes in a very slow oven. They are delicious. Maude Cutting.
ABERNETHY BISCUITS. Rub an ounce of butter into one pound of flour, adding a dessertspoonful of sugar and one-half of an ounce of caraway seeds. Mix all together with two eggs, and, if necessary, a little milk. Roll the batter out, knead it into small round cakes, making holes with a fork to allow the steam to escape, and bake in a moderate oven.
Mrs. Jonathan Dixon. ARROWROOT BISCUITS.
Beat one-quarter of a pound of butter to a cream ; add gradually three well beaten eggs, one-quarter of a pound of flour, one-quarter of a pound of sifted sugar, and three ounces of arrow-root, pounded to crush the lumps. Mix all smoothly together. Have ready a well-oiled tin, and drop the biscuits from a spoon in pieces about the size of a silver dollar. Bake in a slow oven. Candace Phelps.
CHOCOLATE BISCUIT.
Records on this page
Coffee Cake— No. 2Entire Wheat Drop BiscuitsSoda BiscuitsPan-American Rice BiscuitsAbernethy BiscuitsArrowroot BiscuitsChocolate Biscuit