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Classic
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page 225
spoonful of soda dissolved in a spoonful of water. Mix in enough flour to make
the same stiffness as any biscuitdough; roll out not more than a quarter of an
inch thick. Cut with a large round cutter; spread soft butter over the tops and
fold one-half over the other by doubling it. Place them apart a little so that
there will be room to rise. Cover, and place them near the fire for fifteen or
twenty minutes before baking. Bake in rather a quick oven.
PARKER HOUSE ROLLS. (Unfermented.)
These rolls are made with baking-powder, and are much sooner made, although the
preceding recipe is the old original one from the "Parker House." Stir into a
quart of sifted flour three large teaspoonfuls of baking-powder, a tablespoonful
of cold butter, a teaspoonful of salt and one of sugar, and a well-beaten egg;
rub all well into the flour, pour in a pint of cold milk, mix up quickly into a
smooth dough, roll it out less than half an inch thick, cut with a large biscuit
cutter, spread soft butter over the top of each, fold one half over the other by
doubling it, lay them a little apart on greased tins. Set them immediately in a
pretty hot oven. Rub over the tops with sweet milk before putting in the oven,
to give them a glaze.
FRENCH ROLLS.
Three cups of sweet milk, one cup of butter and lard, mixed in equal
proportions, one-half cup of good yeast, or half a cake of compressed yeast, and
a teaspoonful of salt. Add flour enough to make a stiff dough. Let it rise over
night; in the morning, add two well-beaten eggs; knead thoroughly, and let it
rise again. With the hands, make it into balls as large as an egg; then roll
between the hands to make long rolls, (about three inches.) Place close together
in even rows on well-buttered pans. Cover and let them rise again, then bake in
a quick oven to a delicate brown.
BEATEN BISCUIT.
Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of sweet
lard, one egg; make up with half a pint of milk, or, if milk is not to be had,
plain water will answer; beat well until the dough blisters and cracks; pull of
a two-inch square of the dough; roll it into a ball with the hand; flatten,
stick with a fork, and bake in a quick oven.
It is not beating hard that makes the biscuit nice, but the regularity of the
motion. Beating hard, the old cooks, kills the dough. An old-fashioned Southern
recipe.
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