Confederate biscuits
This is another set of biscuit recipes where the title says it all. I might come back to this book again one day, though, and talk about it a bit more. I’ll also talk about Southernness, perhaps, one day.
CONFEDERATE RECEIPT BOOK.
A COMPILATION OF OVER ONE HUNDRED RECEIPTS, ADAPTED TO THE TIMES.
WEST & JOHNSTON, RICHMOND. 1863.
G. W. GARY, Printer, 21 Pearl Street.
ADVERTISEMENT.
The accompanying receipts have been compiled and published with a view to present to the public in a form capable of preservation and easy reference many valuable receipts which have appeared in the Southern newspapers since the commencement of the war. With these have been incorporated receipts and hints derived from other sources, all designed to supply useful and economical directions and suggestions in cookery, housewifery, &c., and for the camp. Should the present publication meet with favor, another edition with additional receipts will be published, contributions to which will be thankfully received by THE PUBLISHERS.
BISCUIT.-
Take one quart of flour, three teaspoonfuls of cream of tartar, mixed well through the flour, two tablespoonfuls of shortening, one teaspoonful of soda, dissolved in warm water, of sufficient quantity to mould the quart of flour. For large families the amount can be doubled.
ANOTHER RECEIPT.-
Take two quarts of flour, two ounces of butter, half pint of boiling water, one teaspoonful of salt, one pint of cold milk, and half cup yeast. Mix well and set to rise, then mix a teaspoonful of saleratus in a little water and mix into dough, roll on a board an inch thick, cut into small biscuits, and bake twenty minutes.
SODA BISCUIT.-
One quart of sour milk, one teaspoonful of soda, one of salt, a piece of butter the size of an egg, and flour enough to make them roll out.
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