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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.
PARKER HOUSE ROLLS. MRS. CHARLES MOORE.
Rub one-half teaspoon of lard and one-half of butter into two quarts
of sifted flour. Into a well in the center of flour, one pint cold
boiled milk, and add one-half cup yeast or one cake dry yeast,
dissolved in one-half cup warm water, one-half cup sugar, and a little
salt. Set at one o'clock [ten p.m. for dinner next day?]; make up at
two o'clock, and put in pans at half past four for six o'clock tea.
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