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Classic
Cook Books
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page 130
SPONGE BISCUIT WITHOUT YEAST, MADE WITH CREAM
Mix half a pint of thick cream, four eggs, a little salt, soda, and flour enough
to make a stiff batter; if too stiff to drop nicely, thin it with a cup of sweet
milk. Drop on tins like the above recipe. Bake in a quick oven.
CREAM OF TARTAR BISCUIT FOR BREAKFAST
One quart of sifted flour, three teaspoonfuls of cream of tartar and one of soda
mixed in the flour, and a little salt, two large spoonfuls of shortening; mix
soft with warm water or milk, and bake.
MILK BISCUIT OR ROLLS
Warm a pint of milk and half a pound of butter; pour this into nearly two quarts
of flour (you must take out a handful for finishing the biscuit); add two eggs
and a cup of yeast, knead it very well and make into round balls, flatten each
one on the palm of your hand and prick it with a fork; bake.
NICE ROLLS OR LIGHT BISCUIT
Beat together one egg, one spoonful of sugar, a small lump of butter and a gill
of yeast, or a yeast cake; add to this a quart of flour, and enough warm milk,
or milk and water, to form a dough; work it and set it to rise. When it has
risen, take down your bread-board, flour it well, roll your dough out on the
board, and spread over it a tablespoonful of lard or butter. Sprinkle a dust of
flour over the butter, roll it up into rolls and bake quickly. Rolls are often
made dark by allowing them to get too light.
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