Flint Hills Cook Book. Iowa) Christ Church Episcopal (Burlington
thoroughly and bake on a griddle in cakes about ¼ inch thick. When brown place in a hot oven and when dry and crisp serve at once very hot.
E. J. Robertson.
Beaten Biscuit.
1 quart flour, sifted, 1 teaspoonful of salt, 1 tablespoonful of cold lard. Work the lard thoroughly into the flour, then add, a little at a time, half sweet milk and half water, until you have a stiff dough. Place on board and work through a biscuit machine, or beat twenty minutes, until smooth and light, and the dough blisters. Roll out quite thin, cut into shape and prick the top with a fork. Bake in a quick oven twenty minutes.
E. J. Robertson.
Graham Gems.
2 eggs well beaten, a large spoonful of dark molasses, a tablespoonful of shortening, one cup of sweet milk, one small cup of wheat flour, and two of Graham flour, two teaspoonsful of baking powder, one teaspoonful of salt. Grease your gem pans, warm well, drop in your dough, bake in a hot oven. This will make a dozen gems.
Mrs. L. L. Arnold.
Baking Powder Biscuits.
Sift one quart of flour, two rounding teaspoonsful of baking powder and one teaspoonful of salt into a bowl, add three teaspoonsful of cottolene and rub together until thoroughly mixed, then add sufficient milk to make a soft dough, knead slightly, roll out about half an inch thick and cut with a small biscuit cutter. Place a little apart in a greased pan and bake quickly in hot oven for fifteen or twenty minutes. These biscuits should be a delicate brown, top and bottom, light on the sides and snowy white when broken open.
Mrs. L. L. Arnold.
Cheese Balls.
Whites of 2 eggs beaten, 1 cup of grated cheese, crackers enough to roll into balls. Roll in crackers and fry in hot lard.
Frances H. Potter.
Cheese Sticks.
1½ cups of grated cheese, 1 cup of flour, 1 teaspoonful of baking powder, 1 tablespoonful of salt. Mix with ice water and roll thin, and cut in long thin sticks and place in the pan so they will not touch and bake in quick oven.
L. R. B.
Corn Bread.
2 eggs,¾ cup milk and water mixed,½ cup of flour,½ cup of corn meal, 1 medium spoon of lard, 1 teaspoon of sugar, salt, 2 level teaspoons of baking powder.
Katherine Stevens.
Pop-Overs.
Required: 2 eggs, 2 cups of flour, 2 cups of milk. 1 teaspoonful of salt, 1 tablespoonful of melted butter. Mix carefully as follows: Break and beat the two eggs; add teaspoonful salt; add two cups sifted flour, and little by little the two cups milk, rubbing smooth with spoon. The butter should be placed to melt as the mixing begins and is ready to add last, beating into the very soft batter. It should not have a lump in it. Bake for fifteen or twenty minutes in a crisp oven. Allow them to stand for a few moments after browning with the door ajar, and they will not fall.
Minette Slayback Carper.
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