Classic Cook Books
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page 59
CREAM OF TARTAR BISCUIT.
Take a quart of flour, mix into it two tea-spoonsful of cream tartar, two
tea-spoonsful of salt, a table-spoonful of lard; then take a pint of warm water
and a tea-spoonful of soda, knead it into the flour, and work it well. Roll it
out about half an inch thick, and cut the biscuit with a round cutter, or into
square pieces.
WHEAT MUFFINS.
Beat up two eggs with a pint of sweet milk; add a table-spoonful of yeast and
some salt. Beat in flour enough to make a thick batter, and let it rise five or
six hours. Then bake in rings.
CORN MUFFINS.
Take a quart of corn meal, an ounce of butter, rub them together. Beat it up
with a quart of milk, two table-spoonsful of yeast, one of molasses, and a
little salt. Let it rise four or five hours, and bake in muffin rings.
BUCKWHEAT CAKES.
Take a quart of buckwheat flour, a table-spoonful of yeast, and a teaspoonful of
salt. Mix it up with enough warm water to make a thick batter. Cover it, and let
it stand all night. If it is at all sour in the morning, add a tea-spoonful of
saleratus.
Cakes of this kind may be made of unbolted flour. They are equally good, and
much more wholesome.
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Classic Cook Books
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