Wartime biscuits, USA
We all need a break from unlimited alcohol. In fact, we need something solid and sobering, because we’re heading for mid-week and sobriety is terribly important during the middle of the week. I thought some more recipes for the biscuit and scone collection would do the trick.
A question the other day made me realise that some of you don’t know why all these biscuit and scone recipes keep appearing. It’s because I’m collecting (slowly and a little sporadically) recipes and mentions and, one day, when we’re all completely sick of it, I’m going to make a special map. I’ll chart biscuits and scones over time and geographically. I’ll compare names and ingredients, if it ever gets to that stage, and we’ll come up with interesting results.
Until then the recipes are lovely. Today’s lovely recipes are from Foods that will Win the War and How to Cook Them, by C. Houston Goudiss and Alberta M. Goudiss, 1918.
SOY BEAN MEAL BISCUIT
1 cup soy bean meal or flour
1 cup whole wheat
1−1/2 teaspoons salt
4 teaspoons baking powder
1 tablespoon corn syrup
2 tablespoons fat
1 cup milk
Sift dry ingredients. Cut in fat. Add liquid to make soft dough. Roll one−half inch thick. Cut and bake 12 to 15 minutes in hot oven.
EMERGENCY BISCUIT
1 cup whole wheat flour
1 cup cornmeal
1 tablespoon fat
1/2 teaspoon soda
1 cup sour milk
1 teaspoon salt
Mix as baking powder biscuit. Drop by spoonfuls on greased baking sheet. Bake 15 minutes in hot oven.
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