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HOT BREADS -- Continued
Ten Minute Biscuits
3 qts flour
½ cupful baking powder
1 pt. milk
1 pt. water
2 tablespoonfuls salt
¾ lb. lard or butter
Roll out one-half inch thick-- use standard biscuit cutter. Bake in quick, hot
oven and bake fresh batch often.
Wheat Muffins
(75)
3 qts. flour
8 eggs
2 tablespoonfuls salt
1 qt. milk
1 pt. water
1 cupful soft butter
8 tablespoonfuls baking powder
Work all into a smooth batter and bake in previously heated muffin tins.
Great Northern Doughnuts
(100)
1 ½ lbs. sugar
3 lbs. flour
2 teaspoonfuls nutmeg
1 teaspoonful cinnamon
½ oz salt
1 qt. milk
1 oz. baking powder
3 oz. lard (melted)
6 eggs
Mix all to a stiff dough, roll out one-half inch thick-- cut to shape, fry in
deep hot fat.
Buckwheat Cakes
(100)
4 eggs
½ oz. salt
2 qts. milk
3 lbs. buckwheat flour
½ cake yeast
¼ lb. butter or lard
½ lb. sugar
Set this mixture to working overnight in a corner of the kitchen and stir
thoroughly before making cakes. Must be thin and brown when cooked. Add milk if
mixture is too thick.
 
 
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