Biscuits, Breakfast Cakes and Pies

Ingredients

• two pounds of flour
• two cups sugar
• 5 cups flour
• 4 teaspoons baking powder
• two cups of flour
• five good-sized irish potatoes creamed
• 4 eggs
• 2 rounding tea- spoons baking powder
• salt

Directions

1. Two pounds of flour; ½ pound lard or crisco ; salt, and a little pinch of soda. Put aside several tablespoons of flour for rolling. Put the lard or crisco in the flour and mix thoroughly by squeexi-i,: it up and rubbing it between your hands until it looks somewhat like rolled cracker crumbs, then add cold water, a little at the time, until you have a stiff dough, if any sticks to the tray, rub it up with a little of the reserve flour and wet it a little so it will mix together. Put it on the board (I have a marble slab) beat until it is white, smooth, and blisters, use the reserve flour to put on the board and beater to keep from sticking. Have the oven moderately hot, they will blister if too hot, but it" not hot enough the biscuit will be dry and tasteless. If you see they are blistering, open the stove door often, but never take them out to cool, if you do they will fall, and will never rise again.

2. Make the dough a good deal stiffer than yeast powder biscuit, roll moderately thin, and stick lightly with a fork to prevent blis- tering. This receipt makes over a hundred little biscuits.

3. If you have a heavy rolling pin you can beat with that, but a heavier and longer stick is better. I have a beater which was made by one of my old slaves.

4. Mrs. M. E. Connor. DOUGHNUTS.

5. Five good-sized Irish potatoes creamed with i cup sweet milk and heaping tablespoon butter. Season potatoes with salt just as though they were to be used for table.

6. Two cups sugar, 4 eggs. 5 cups flour, measured before sifting. i grated nutmeg, 4 teaspoons baking powder. Add potatoes to well beaten eggs and sugar, then flour, cup by cup, and fry in large saucepan of boiling grease.

7. Mrs. E. K. Harrison. BISCUIT.

8. Two cups of flour, i heaping teaspoon of salt, 2 rounding tea- spoons baking powder. Sift together. Mix well i heaping table- spoon of lard; add enough sweet milk to make a soft dough. Roll out, cut and bake in hot oven. Serve hot.

9. Mrs. Jerome E. Landry.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.