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MILK BISCUITS

(Sweets) - (The Art Of Living In Australia)







1/2 lb. Flour--1d.

1 gill Milk--1/2d.

1 oz. Butter

1/4 saltspoonful Salt--1d.

Total Cost--21/2 d.

Time--10 Minutes.

Rub the butter into the flour, sprinkle in the salt, and make into a
dough with the milk; knead till smooth, roll out very thin. Cut into
small rounds, prick well with a fork, put on to a floured tin and bake
for about ten minutes. They should not get brown.

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SOUR MILK BISCUITS

Mix and sift two cups of flour, one-half teaspoon of salt and one-half
teaspoon of soda; cut in one tablespoon of butter, stir in with a knife
enough sour milk to make a soft dough. Roll one-half inch thick; cut in
small rounds and bake in a quick oven about twenty minutes.

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MILK BISCUITS

Three pounds of flour, sifted.
One pound of butter.
A pound and a half of powdered sugar.
Half a pint of milk.
Two table-spoonfuls of brandy.
A small tea-spoonful of pearl-ash dissolved in water.
Four table-spoonfuls of carraway seeds.
Cut the butter into the flour. Add the sugar and carraway seeds.
Pour in the brandy, and then the milk. Lastly, put in the
pearl-ash. Stir all well with a knife, and mix it thoroughly, till
it becomes a lump of dough.
Flour your paste-board, and lay the dough on it. Knead it very
well. Divide it into eight or ten pieces, and knead each piece
separately. Then put them all together, and knead them very well
in one lump.
Cut the dough in half, and roll it out into sheets, about half an
inch thick. Beat the sheets of dough very hard, on both sides,
with the rolling-pin. Cut them out into round cakes with the edge
of a tumbler. Butter iron pans, and lay the cakes in them. Bake
them a very pale brown. If done too much, they will lose their
taste.
These cakes kept in a stone jar, closely covered from the air,
will continue perfectly good for several months.









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