Page:Browne - The Plain Sailing Cook Book.djvu/144

HOT BREADS AND GRIDDLE-CAKES

 

BAKERS' BREAD IS NOW SO GENERALLY USED IN PLACE OF HOME-MADE BREAD, EXCEPT IN THOSE HOUSEHOLDS WHERE PROFESSIONAL COOKS ARE EMPLOYED, THAT THE ORDINARY RECIPES FOR YEAST BREAD HAVE BEEN OMITTED FROM THIS BOOK.

 

BAKING-POWDER BISCUIT

• MATERIALS
• 1 cup flour
• 2 teaspoons baking-powder
• ½ teaspoon salt
• ½ tablespoon butter
• ½ tablespoon lard or similar fat
• 6 or 7 tablespoons milk

• UTENSILS
• Mixing-bowl
• Sifter
• Palette-knife
• Bread-board
• Rolling-pin
• Biscuit-cutter
• Baking-pan

DIRECTIONS

1. Sift the flour, baking-powder, and salt together into a mixing-bowl.
2. Add the butter and lard, and with the finger-tips rub and work this shortening into the dry materials until no lumps remain.
3. Add the milk, a little at a time, and with a palette-knife mix until all the dry materials are moistened.

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