TEA BISCUITS
Sift one quart of Gold Medal Flour with one teaspoonful of salt and 4 rounding teaspoonfuls of baking powder. Into this rub 1 large tablespoonful of Califene until it is of the consistency of cornmeal. Then add just enough sweet milk to make a dough easily handled. Roll out ½ inch thick, place in greased pan and bake for about fifteen minutes in a very hot oven.
CREAM BISCUIT (Baking Powder)
Sift together one pint of Gold Medal Pastry Flour, three teaspoonfuls of baking powder, and half a spoonful of salt. Moisten with cream as soft as can be handled. Roll out on a well floured board, cut in small biscuits and place in a pan, brushing over with melted butter or cream before baking. Have oven very hot, and bake ten or fifteen minutes, according to size. For milk biscuits use two tablespoonfuls of Cottolene to shorten. Mixture like this made softer and baked in gem pans gives an easy and satisfactory drop biscuit.
OLD-FASHIONED GINGER BREAD
- 4 cups Gold Medal Flour,
- 1 cup sugar,
- 1 teaspoonful ginger,
- 1 teaspoonful cinnamon,
- 1 teaspoonful soda,
- ¾ cup molasses,
- 2 eggs,
- 1 cup milk,
- ¾ cup of oiled butter.
Mix dry ingredients and add molasses, milk, eggs and melted butter. Beat smooth and bake in a sheet for about one hour.
MILK BREAD
- 1 pint milk, scalded and cooled,
- 1 tablespoonful sugar,
- ½ cup yeast,
- 1 tablespoonful butter melted in hot milk,
- 1 teaspoonful salt,
- 6 or 7 cups Gold Medal Flour.
Measure the milk after scalding and put in the mixing bowl; add the butter, sugar and salt; when cool add the yeast, then stir in the flour, adding it gradually; knead till smooth and elastic. Cover, let it rise till light; cut it down; divide into four parts; shape into loaves or biscuit; let it rise in the pans. Bake 40 to 50 minutes.