The Pattern cook-book

Make the same as the baking-powder biscuit, but omit the butter, and substitute a tea-spoonful of soda for the baking powder. The cream should be rich. BISCUIT. (SWEET CREAM.) These are made the same as the baking-powder biscuit, omitting the butter. As in the last recipe, the cream should be rich. MARYLAND BEATEN BISCUIT. One quart of flour. One-quarter cupful of lard. One-half tea-spoonful salt. One cupful of cold water. Rub the lard and salt into the flour, and mix all with the water until a stiff dough is formed. Knead ten minutes, then beat hard with a biscuit-beater or heavy rollingpin, turning the mass over and over until it begins to blister and looks light and puffy, or until, pulling off a piece quickly will give a sharp, snapping sound. When the dough is in this condition pull off small pieces suddenly, and form it into round biscuits ; then pinch off a bit from the top of each, turn the biscuit over, and press it with the thumb, leaving a hollow in the middle. Arrange the biscuit some distance apart in the pans, prick them with a fork, and bake twenty minutes in a quick oven. They should be light and of even grain and should crack at the edges like crackers. SWEDISH BISCUIT. One quart of flour. Six table-spoonfuls of sugar. Two table-spoonfuls of butter or lard. One cupful of dried currants. Three tea-spoonfuls of baking powder. One-half tea-spoonful of salt. One tea-spoonful of nutmeg. One pint of milk. Place the flour, salt, baking powder and three spoonfuls of the sugar in a flour-sieve, and sift all thoroughly. Rub the butter into this mixture, wet the latter with the milk, and stir the dough quickly into the shape of a ball. Sprinkle the board with flour, and roll the dough until it is one-third of an inch thick. Sprinkle upon this sheet of dough the three remaining spoonfuls of sugar, sift the nutmeg over the sugar, and spread the currants over all. Roll up the dough, and cut it into slices about an inch thick. Place the slices in a well buttered baking-tin, and bake twenty minutes. The currants may be omitted, if not cared for. GRAHAM GEMS. (sOUR MILK.) The following quantities will make one dozen gems of medium size. One tea-cupful of sour milk. One egg. One-half tea-spoonful of soda. One-half tea-spoonful of salt. Two table-spoonfuls of sugar. One and a half table-spoonfuls of melted butter. Graham flour to thicken. Beat the egg until light, and add to it the milk, sugar and salt, and the soda dissolved in a little cold water. Stir well, adding graham flour sufficient to make a batter so thick that it will not run off the spoon. Lastly add the melted butter, and stir well. Heat the gem pans, and oil them well, using a little butter placed in a clean cloth, and rubbing it over the pan when heated. Drop enough of the mixture into each space in the pan to a little more than half fill it, and bake twenty minutes in a hot oven. GRAHAM GEMS. (SWEET MILK.) One quart of graham flour. Two eggs. Butter the size of an egg. Three tea-spoonfuls of baking powder. One tea-spoonful of salt. One table-spoonful of sugar. Milk to moisten.