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Classic
Cook Books
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page 69
Maryland Biscuit.
Rub half a pound of lard into three pounds of flour; put in a spoonful of salt,
a tea-cup of cream, and water sufficient to make it into a stiff dough; divide
it into two parts, and work each well till it will break off short, and is
smooth; (some pound it with an iron hammer, or axe;) cut it up in small pieces,
and work them into little round cakes; give them a slight roll with the
rolling-pin, and stick them; bake them in a dutch-oven, brick-oven, or
dripping-pan of a stove, with a quick heat. These biscuits are very nice for
tea, either hot or cold.
Light Biscuit.
Boil a quart of milk, and when nearly cold, stir it in the middle of your pan of
flour, with two spoonsful of yeast, and one of butter and salt; let it lighten
for two or three hours; knead the flour in it, and let it rise again: a little
while before you bake, roll it out, and cut it with the top of your
dredging-box. Let them rise a few minutes in the dripping-pan.
Salæratus Biscuit.
Warm a quart of sweet milk, and put in it half a tea-spoonful of salæratus, and
a heaped spoonful of lard or butter, and half a spoonful of salt; pour this in
as much flour as will make a stiff dough; work it a quarter of an hour; mould
and bake them as other biscuit.
Quick Biscuit.
Rub a small table-spoonful of lard into a quart of flour, and mix in two
tea-spoonsful of finely powdered cream of tartar, with a tea-spoonful of salt;
put a tea-
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Classic
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