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Classic
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page 25
roll on board about an inch thick, cut with biscuit cutter, and bake in a quick
oven fifteen minutes.
If you have not milk, use a little more butter, and wet with water. Handle as
little and make as rapidly as possible.--M. Parloa.
SODA BISCUIT.
One quart sifted flour, two large tea-spoons cream yeast, one table-spoon lard,
a little salt; mix thoroughly and add milk enough to stir nicely, roll out half
an inch thick, cut the proper size, and bake in a hot oven.--Mrs. Governor J. D.
Bedle, New Jersey.
SPOON-BISCUIT.
One quart sour milk or buttermilk, one tea-spoon soda, a little salt, two
table-spoons melted lard, and flour enough for a stiff batter; drop in a hot
gem-pan and bake in a quick oven.--Mrs. A. B. Morey.
SALLY LUNN.
One quart flour, two eggs, one pint sweet milk, two table-spoons sugar; piece of
butter size of two eggs (large size), one-half tea-spoon salt, two tea-spoons
cream tartar, one tea-spoon soda; beat butter and sugar together; add eggs well
beaten. Mix soda with milk, and cream tartar with flour.--Mrs. H. B. Sherman,
Milwaukee, Wisconsin.
TEA CAKE.
One quart flour, one cup sour milk, one tea-spoon soda, one-half pound lard,
one-half pound chopped raisins or currants; roll two inches thick and bake in a
quick oven; split open, butter, and eat while hot.--Mrs. Canby, Bellefontaine.
EGG ROLLS.
Two tea-cups of sweet milk, two eggs, a little salt, three and a half scant cups
of sifted flour. Bake in hot gem-pans.--Mrs. L. S. W., Jamestown, N. Y.
EVERY-DAY ROLLS.
Take a piece of bread dough on baking day, when molded out the last time, about
enough for a small loaf, spread out a little, add one egg, two table-spoons of
sugar, and three-fourths cup of lard; add a little flour and a small tea-spoon
of soda if the least bit sour;
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