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Classic
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page 24
into small cakes, and let them rise again before baking. If wanted for tea, set
about nine A.M.--Mrs. J. S. Stahr, Lancaster, Pa.
SUPERIOR BISCUIT.
Three and a half cups sweet milk, one cup butter and lard mixed; add yeast and
flour and let rise over night. In the morning add one beaten egg, knead
thoroughly, and let rise again, then form into biscuit; when light, bake
delicately.--Mrs. B. T. Skinner.
HARD TEA BISCUIT.
Two pounds of flour, one-fourth pound butter, one alt-spoon salt, three gills
milk; cut up the butter and rub it in the flour, add the salt and milk, knead
dough for half an hour, cut cakes about as large as a small tea-cup and half an
inch thick, prick with a fork, and bake in a moderate oven until they are a
delicate brown.--Mrs. Denmead, Columbus.
MARYLAND BISCUIT.
Three pounds flour, one-half cup each butter and sweet lard, a little salt,
water enough to mix; work an hour, roll, cut into cakes and bake.--Mrs. G. W.
Hensel, Lancaster, Pa.
SOUTH CAROLINA BISCUIT.
One quart sweet cream or milk, one and a half cups butter or fresh lard, two
table-spoons white sugar, one good tea-spoon salt; add flour sufficient to make
a stiff dough, knead well and mold into neat, small biscuit with the hands, as
our grandmothers used to do; add one good tea-spoon cream tartar if preferred;
bake well, and you have good sweet biscuit that will keep for weeks in a dry
place, and are very nice for traveling lunch. They are such as we used to send
to the army, and the "boys" relished them "hugely."--Mrs. Colonel Moore,
Hamilton.
SODA BISCUIT.
Put one quart of flour, before sifting, into sieve, with one tea-spoon soda and
two of cream tartar (or three of baking powder), one of salt, and one
table-spoon white sugar; mix all thoroughly with the flour, run through sieve,
rub in one level table-spoon of lard or butter (or half and half), wet with half
pint sweet milk,
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