| FREE BISCUIT & COOKIE RECIPES |
Biscuits
"I will make an end of my dinner; There's pippins and cheese to come." --SHAKESPEARE.
RAISED BISCUIT. MRS. M. A. MOORHEAD.
One pint sweet milk, one half cup butter, one tablespoonful sugar, one
tablespoonful yeast, a little salt, whites of two eggs beaten stiff.
Make the sponge at supper time. At bed time, work in flour to make a
stiff dough. Put in warm place to rise over night. In the morning
turn it out on the kneading board. Smooth out with the hand about one
inch thick; cut in small cakes; let stand five minutes; put in oven;
bake fifteen minutes. Delicious for breakfast.
BEATEN BISCUIT. GAIL HAMILTON.
One quart flour, one heaping tablespoonful lard, water to make stiff
dough, a little salt. Beat well with rolling pin; work into flat
biscuit; make a few holes in each with a fork. Bake in quick oven.
TO MAKE RUSKS. MRS. G. A. WRIGHT.
One quart of bread sponge, one coffee-cup white sugar, one teacup
butter, two eggs, one pint sweet milk, a little salt. Beat the sugar
and eggs well before adding the milk. Flour to knead well.
BAKING POWDER BISCUIT. MRS. H. T. VAN FLEET.
To one pint of flour, add two teaspoonfuls of baking powder; sift
together; add one heaping tablespoon of butter, and a pinch of salt.
Use enough sweet milk to make a very soft mixture. Work the butter
through the milk in the center of flour. Do not roll out on board, as
the mixture is too soft, but make out by hand as you would light
rolls. Avoid kneading. Bake in quick oven.
OAT MEAL CRACKERS. JENNIE L. HARRINGTON.
Two cups oat meal (rolled oats is best), three cups flour, one cup
shortening, one cup sugar, one cup water, one teaspoonful salt, three
teaspoonfuls baking powder; roll very thin.
LEMON CRACKERS. MRS. E. S. JORDAN.
Two and three-fourths cups of granulated sugar, one cup of butter, one
pint of sweet milk, one cup of lard, three eggs, five cents worth of
lemon oil, five cents worth carbonate of ammonia, a pinch of salt.
Mix stiff, and roll thin; stick with a fork, and bake in a quick oven.
POTATO RUSKS. MRS. E. S. JORDAN.
Six good-sized potatoes cooked soft and then mashed, one-half cup
butter and one-half cup lard mixed, one cup sugar, one-half cup cooled
potato water, two tablespoons flour, one cup yeast. Mix the above;
let rise, and then beat three eggs; put in, and work up.
PENN RUSKS. MRS. A. C. AULT.
One large potato. Make sponge same as bread in the evening. In the
morning, add one pint of sweet milk, one cup white sugar, one-half cup
butter, and more flour. Let rise again; knead out soft; let rise
again; cut out; put in pans; let rise once more. Bake fifteen
minutes.
CHEAP COOKIES. MRS. BELLE BLAND.
One teaspoonful of baking powder mixed in flour, two cups of white
sugar, one cup of butter, one cup of sour milk, one teaspoonful of
soda dissolved in the milk, one cup of chopped hickory nuts. Take
enough flour to mix very stiff, and bake in a quick oven.
COOKIES. MRS. L. M. DENISON.
Two cups sugar, one cup butter, two eggs, one teaspoon soda in two
tablespoons boiling water, flavoring to taste, flour sufficient to
roll.
COOKIES. MRS. JOHN LANDON.
One cup butter, two cups sugar, one cup cold water, one teaspoonful of
saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to
roll, and no more.
COOKIES. MRS. W. C. BUTCHER.
Two cups of sugar, three eggs, one cup of butter, one-half cup of
lard, four tablespoons of water, one teaspoon of soda, one teaspoon of
cream tartar, a pinch of salt, and nutmeg, or vanilla.
COOKIES. MRS. P. G. HARVEY.
Two cups of light brown sugar, one cup of shortening (butter and lard
mixed), four eggs, one-half cup of boiling water, one teaspoon of soda
dissolved in water, flour to thicken, and roll.
COOKIES. MRS. G. M. BEICHER.
Two cups sugar, one-third cup lard, and two-thirds cup butter; mix
like pie crust. Three eggs, three tablespoons water, one small
teaspoon soda sifted with sugar; add enough flour to roll. Roll very
thin.
CREAM COOKIES. MISS KITTIE SMITH.
One egg, one cup sugar, one cup thick sour cream, a pinch of salt, one
teaspoon each of saleratus and cream tartar; mix soft, and bake in a
quick oven.
GOOD COOKIES. MRS. L. A. JONES.
Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda
in milk, yolks of two eggs, one teaspoonful baking powder in flour.
Flavor to taste. Flour enough to roll thin.
GOOD COOKIES. MRS. JENNIE KRAUSE.
Two eggs, one and one half cups brown sugar, one cup butter, three
tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon
salt, one-half teaspoon lemon extract, flour enough to mix soft.
COOKIES. MRS. H. A. MARTIN
One coffee-cup butter, one coffee-cup sugar, four eggs, four
tablespoonfuls sweet milk. Flavor with nutmeg; mix soft. Beat butter
and sugar to a cream first. [RB: 2 teaspoons baking powder?]
COOKIES. ANN THOMPSON.
One cup granulated sugar, one cup coffee A sugar, one-half cup butter,
two level teaspoonfuls cinnamon, one-half level teaspoonful cloves,
one-half small nutmeg; cream together carefully; add two well beaten
eggs. Sift the flour, and begin with one pint, and two slightly
heaping teaspoonfuls baking powder; add more flour as you beat. When
thick enough to handle, take a small piece in the hand, make into a
ball, and roll; then place in buttered pans. Bake light brown in a
moderate oven.
SPLENDID EGGLESS COOKIES. MRS. E. S. BOALT.
Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one
teaspoon vanilla, one pinch salt, just enough flour to roll them out.
HARD COOKIES. MRS. SALMON.
One and one-half cups granulated sugar, one cup butter, three eggs,
one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk,
flour enough to roll out thin; sift granulated sugar on top, and
gently roll it in.
COOKIES. MRS. LIZZIE MARTIN.
One cup butter, one pint sugar, three eggs, three tablespoons water,
two pints flour, two teaspoons baking powder, nutmeg to taste.
MY GRANDMOTHER'S COOKIES. MRS. J. EDD THOMAS.
Three eggs, two cups sugar, one cup butter and lard, two-thirds cup
sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with
vanilla. Use flour enough to roll. Stir only with a spoon.
MOLASSES COOKIES. MRS. C. E. MARTIN.
Whites and yolks of two eggs (beaten separately), one cup brown sugar,
one cup melted lard and butter, one cup New Orleans molasses, one
dessert spoon of ginger, one dessert-spoon soda, four tablespoons
boiling water, flour to stiffen. Do not roll too thin.
|
|
