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Alice Electa Pickard recipe book, 1868
Page 39
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39. near the stove after you begin to put in the cornmeal. Milk or salt rising Bread - Mrs. Bacon. 1 tea cup new milk 1 tea spoon salt pour in 2 tea cups boiling water when cool so as not to scald, stir in flour to make a batter and set it in a kettle of warm water until it rises up light, which will be in almost 5 hours - pour the batter in your pan of flour and mix with warm milk or water enough to make four 4 loaves of bread. 1 tea spoon soda - knead thoroughly let it rise about 1/2 an hour - then bake. Biscuit Jane E. Clark 1 quart flour butter size of an egg rub into flour 1 teaspoon salt. 2 heaping teaspoons cream tartar - rub this together till there are no little lumps. 1 large pint of milk with the flour stirring it quickly - do this until well mixed - then add flour enough to mould it smooth. Roll them the same thickness of tea biscuits -. Bake in a quick oven.
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39. near the stove after you begin to put in the cornmeal. Milk or salt rising Bread - Mrs. Bacon. 1 tea cup new milk 1 tea spoon salt pour in 2 tea cups boiling water when cool so as not to scald, stir in flour to make a batter and set it in a kettle of warm water until it rises up light, which will be in almost 5 hours - pour the batter in your pan of flour and mix with warm milk or water enough to make four 4 loaves of bread. 1 tea spoon soda - knead thoroughly let it rise about 1/2 an hour - then bake. Biscuit Jane E. Clark 1 quart flour butter size of an egg rub into flour 1 teaspoon salt. 2 heaping teaspoons cream tartar - rub this together till there are no little lumps. 1 large pint of milk with the flour stirring it quickly - do this until well mixed - then add flour enough to mould it smooth. Roll them the same thickness of tea biscuits -. Bake in a quick oven.
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