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Jenny Patterson cookbook, May 24, 1880
Page 9
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pan or pail of water and drop back and this be retained. When thoroughly done, remove the cover and slowly simmer down thick enough to jelly when cold. Dip out the meat, remove the bones, place it in a pan, pour over it the boiled liquid. Lay over it a large plate or inverted tin platter and put in from 13 to 30 lb. Beat Biscuit Take one cup lard. I pt. sweet milk, a heaping spoonful salt, and the least (underlined) bit of soda. Rub the lard well into the flour, then add the milk, salt, and soda, knead it [down?] as long as you can work in flour, then beat till it blisters; roll out; cut and bake in a slow oven until thoroughly done. Baking Powder for Biscuits 3 tea-spoonfuls of powder to 1 qt. (one quart) of flour; sift with the flour; rub in your lard, mix with water or milk, not too stiff.
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pan or pail of water and drop back and this be retained. When thoroughly done, remove the cover and slowly simmer down thick enough to jelly when cold. Dip out the meat, remove the bones, place it in a pan, pour over it the boiled liquid. Lay over it a large plate or inverted tin platter and put in from 13 to 30 lb. Beat Biscuit Take one cup lard. I pt. sweet milk, a heaping spoonful salt, and the least (underlined) bit of soda. Rub the lard well into the flour, then add the milk, salt, and soda, knead it [down?] as long as you can work in flour, then beat till it blisters; roll out; cut and bake in a slow oven until thoroughly done. Baking Powder for Biscuits 3 tea-spoonfuls of powder to 1 qt. (one quart) of flour; sift with the flour; rub in your lard, mix with water or milk, not too stiff.
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