The White House Cook book a Comprehensive Cyclopedia of Information for the Hom
The White House Cook book a Comprehensive Cyclopedia of Information for the Hom
Hugo Ziemann
The book The White House Cook book a Comprehensive Cyclopedia of Information for the Hom was written by author Hugo Ziemann Here you can read free online of The White House Cook book a Comprehensive Cyclopedia of Information for the Hom book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is The White House Cook book a Comprehensive Cyclopedia of Information for the Hom a good or bad book?
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Put in just enough flour to make a stiff dough. When this rises, make into small cakes. Let them rise the same as bis- cuit and bake a delicate brown. This dough is very fine dropped into meat soups for pot-pie. 16 242 BREAD BISCUITS, ROLLS, MUFFltfS, ETC. VINEGAR BISCUITS. TAKE two quarts of flour, one large tablespoonful of lard or butter, one tablespoonful and a half of vinegar and one teaspoonful of soda; put the soda in the vinegar and stir it well ; stir in the flour ; beat two eggs very ...light and add to it ; make a dough with warm water stiff enough to roll out, and cut with a biscuit-cutter one inch thick and bake in a quick oven. GRAFTON MILK BISCUITS. BOIL and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of but- ter in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the board, put it back in the tray to rise again; when risen, roll into cakes and let them stand half an hour.
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