BISCUITS

CREAM OF TARTAR BISCUIT
Filed under :Breads

1 qt. flour
2 tsp. cream of tartar
Salt
2 tbs. thick cream OR 1 tbs. lard or butter
1 tsp. baking soda dissolved in hot water
Milk enough to make soft batter
Optional additions:
1 egg
2 tbs. sugar

Stir into one quart of flour, two teaspoonfuls of cream of tartar, and a little salt. Add two table-spoonfuls of thick cream, or rub in one spoonful of lard or butter. Put in a tea-spoonful of soda or saleratus, dissolved in a very little hot water. Mix the whole rather soft with milk. Bake like tea biscuits.
It is a convenient way to make the mixture soft enough with milk to enable you to stir it well with a spoon, and then drop it into the baking pan. It should spread a little, but not run. To vary these drop-cakes add an egg, and two spoonfuls of sugar. For a family of three or four, make half the measure.



CORN CAKE (a.k.a. CORN BREAD)

Filed under :Breads

1 pint sour milk (use buttermilk)
2 c. corn (”Indian”) meal
1 c. flour
1 egg
2 tbs. molasses
1 tsp. salt
1 tsp. baking powder (saleratus is obsolete and no longer available)

To a pint of sour milk, two cups of Indian meal, one of flour, one egg, two table-spoonfuls of molasses, a teaspoonful of salt and one of saleratus. Mix it thoroughly, and bake twenty-five minutes in two shallow pans, or thirty-five in a deep one.



THE QUEEN’S BISCUITS


Filed under :Breads

1 and 1/2 lb. flour
1 and 1/2 lb. sugar
whites of 24 eggs
yolks of 18 eggs
cracked or ground coriander seeds (optional)
Yeast (optional)

Take a pound and a half of flour, a pound and a half of fine sugar, the whites of twenty-four, and the yolks of eighteen eggs, put in coriander seeds beaten small at discretion; mix these well together, and make them into a soft paste, add a little soft yeast or not. Lay this paste on paper, or in crusts about two inches broad, and four inches long, set them in a moderate oven, and when they begin to turn brown, take them out, and lay them on paper, in a dry place.