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Tea Biscuit

(Bread, Buns, Fritters.) - (My Recipes Tried And True)







MRS. HYDE.



One pint of flour (sifted three times,) one teaspoon cream of tartar,

one half teaspoon of soda, two teaspoons of sugar, pinch of salt, one

dessert spoon of lard or butter, moisten with milk, and yolk of beaten

egg.

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14 Maple Sugar Tea Biscuit

Sift together 1 qt. of sifted flour, 1 teaspoonful of salt and 3 level

teaspoonfuls of baking powder. Work into these ingredients 2

tablespoonfuls of butter and then mix to a dough with milk or milk and

water. Cut the dough until light and spongy, then pat out into a

rectangular sheet with the rolling-pin; spread with maple sugar and roll

up like a jelly roll. Cut from the end in rounds. Bake in a buttered pan

and serve hot with butter.

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Tea Biscuits

Five heaping kitchenspoonfuls of flour and two of sugar, two heaping

teaspoonfuls of baking powder. Sift these three times. Add one level

tablespoon of Armour's Simon Pure Leaf Lard, rub in well and mix with

one egg well beaten, and enough cream or milk to make three fourths of a

teacup. Roll out and bake in quick oven.--B. B. BENNETT, 106 WEST NORTH

AVE., BALTIMORE, MD.

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Tea Biscuit

Mix as above, using the same proportions, and cutting out

with a biscuit-cutter; when they are baked, wash them over with cold

milk, and return them to the oven for a moment to dry. The cost is the

same.

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Tea Biscuit Sandwiches

Put one quart of flour into a bowl; add four level teaspoonfuls of

baking powder, a teaspoonful of salt, and sift. Rub in two level

tablespoonfuls of butter and add sufficient milk to make a dough. This

dough must not be soft, but must be sufficiently stiff to handle

quickly. Knead quickly and roll into a sheet a quarter of an inch thick.

Cut into good-sized round biscuits; they must be at least two and a half

to three inches in diameter. Brush them with milk and bake in a quick

oven. When done, cut the center from each biscuit, leaving a wall one

inch thick; take out the crumb. Fill this space with deviled chicken.

Chop sufficient cold cooked chicken to make a pint; add gradually eight

tablespoonfuls of melted butter, cream or olive oil, a dash of cayenne,

a saltspoonful of white pepper, a saltspoonful of celery seed and a

saltspoonful of paprika. When thoroughly mixed fill the spaces just even

and send at once to the table. These are nice for porch suppers, and may

be served with either tea, coffee or chocolate, or may be used as an

accompaniment to mayonnaise of tomatoes.









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