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Classic
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page 70
spoonful of super carbonate of soda in a pint of warm milk,--work it in and make
the paste of ordinary consistence for biscuit or pie crust, adding flour or
milk, if either is needed; make it out in biscuit form, or roll it about half an
inch thick, and cut in shapes;--bake them about twenty minutes.
Tea Biscuit.
Melt half a pound of butter in a quart of warm milk; add a spoonful of salt,
sift two pounds of flour, make a hole in the centre, put in three
table-spoonsful of yeast, add the milk and butter; make a stiff paste when quite
light, knead it well, roll it out an inch thick, cut it with a tumbler, prick
them with a fork, bake in buttered pans, with a quick heat; split and butter
before sending them to table.
Dyspepsy Biscuit.
Make them as Maryland biscuit, except that, instead of either lard or butter,
you must use a portion of rich cream; beat or work them well, and roll them
moderately thin.
Salæratus Cake.
Warm a pint of butter-milk, put in it a tea-spoonful of powdered salæratus, and
a piece of lard the size of an egg; stir it into flour till it is a soft dough;
roll it out, and bake it on the griddle, or in the dripping-pan of a stove.
If you have no sour milk, put a table-spoonful of vinegar in sweet milk.
Wafer Cakes.
Rub half a pound of lard into two pounds and a half of flour; add a little salt
and water sufficient to make
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