Standard paper-bag cookery by Telford Emma Paddock b. 1851

Author:Telford, Emma Paddock, b. 1851
Language: eng
Format: epub
Tags: Paper bag cookery
Publisher: New York, Cupples & Leon company

small round cutter and lay in greased bag. Brush the top of each biscuit with milk. Seal and bake twenty minutes in a very hot oven.

Egg Biscuits.— To make these delicious biscuits, beat one egg until light, then mix with it two-thirds of a cupful of milk. Add to one pint of flour a heaping tea-spoonful baking powder and one-half teaspoonful salt, and sift. Blend with the mixture one tablespoonful of butter and two tablespoonfuls of sugar. Add the egg mixture, make into a dough and knead lightly. Roll into a sheet a quarter of an inch thick, stamp out with a round cutter, brush over the top of each biscuit with cream, prick with a fork, bag, and bake in a hot ove&.

Maple Biscuits.— Make a very rich baking powder biscuit dough and roll out to half the thickness of biscuits, cut out with a small cutter, sprinkle grated maple sugar over the tops of half of them, moisten the under sides of the others and lay them on top of the sugared ones, pressing them on well. Lay close together in a bag, brush over with milk or melted butter, seal and bake in a quick oven.

Nut Biscuits.—Sift together two cupfuls flour, one-half teaspoonful of salt, and a teaspoonful and a half of baking powder.

Rub in one heaping tablespoonful of butter or vegetable shortening, and add one cupful of nuts, pecans, hickory or English walnuts chopped and a tablespoonful of sugar. Mix to a soft dough with milk or milk and water, mould with the hands into small balls, place in a greased bag, brush each biscuit over with milk or melted butter, put a pinch of chopped nuts on each, seal and bake in a hot oven.

STANDARD PAPER BAG COOKERY 103

Raisin Biscuits. — These are excellent for home luncheon or the children's school or picnic lunch. Sift together one quart of flour, a half teaspoonful of salt and two heaping teaspoonfuls of baking powder. Work into the sifted flour a cupful of shortening, then add a cupful each seedless raisins and milk. Mix well and roll out on the molding board. Cut in small round biscuits, bag, and bake in a quick oven.

Hot Cross Buns.—Sift together one quart of pastry-flour, three teaspoonfuls of baking powder and a tea-spoonful of salt. Rub into the flour a piece of butter the size of an egg. Mix together a cupful each of milk and water and add one cupful of sugar. Stir into the flour, add two beaten eggs, and mix soft. Cut into small biscuits, make the cross on the top of each, bag, and bake in a very hot oven. Sift powdered sugar over them as soon as taken from the bag. A half cupful chopped raisins or currants may be added to the dough if desired.

Warmed Over Breads.— It is a trick worth knowing that cold biscuit, rolls, gems and the like can be brushed over with water, put in a greased paper bag, sealed and set in the oven for eight minutes to emerge as fresh as though just newly baked.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.