- 1 quart of flour.
- 1 teaspoonful of soda.
- 1 teaspoonful of salt.
- 1 tablespoonful of butter or lard.
- Milk.
Mix the soda and the salt with the flour, and sift them several times so they will be thoroughly mixed. Rub in the butter evenly. Stir in lightly with a fork enough sour milk to make a dough just stiff enough to roll. The dough can be left very soft if the board is well floured and the rolling-pin is used very lightly, patting the dough rather than rolling it. Roll it out quickly an inch thick. Cut it into small rounds. Bake in a quick oven twenty to thirty minutes. The dough can be rolled half an inch thick, and two rounds placed together with a small bit of butter between. They are then called twin biscuits. These biscuits may be made of sweet milk, in which case two rounding teaspoonfuls of cream of tartar must be used with the soda and mixed with the flour.
CORN BREAD No. 1
- 2 cupfuls of flour.
- 1½ cupfuls of cornmeal (yellow or white).
- ½ cupful of sugar.
- 1 saltspoonful of salt.
- 3 teaspoonfuls of baking powder.
- 1⅔ cupfuls of milk.
- 1 tablespoonful of butter or lard melted.
- 2 eggs.
Mix the flour, meal, salt, and baking-powder together thoroughly. Beat together the eggs and sugar; add the butter, then the flour mixture, and lastly mix in quickly the milk and turn into a flat pan to bake. Sour milk can be used instead of sweet milk, in which case a teaspoonful of soda dissolved in a quarter of a cupful of hot water is used, and baking-powder is omitted.
CORN BREAD No. 2
- 1 cupful of fine cornmeal sifted.
- 1½ cupfuls of milk.
- 2 eggs.
- 1 tablespoonful of butter.
- 1 teaspoonful of baking-powder.
- 1 teaspoonful of sugar.
Scald the milk and pour it onto the sifted meal. Let it cool, then add the melted butter, salt, sugar, baking-powder, and yolks of the eggs. Stir it quickly and thoroughly together, and lastly fold in the whites of the eggs beaten to a stiff froth. Bake in a flat pan in a hot oven for thirty minutes.