Maple Tea Biscuits
A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).
A historical recipe
The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 2 teaspoonfuls baking powder sweet milk
- a cupful of milk
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 4 cupfuls flour ⅓ cupful butter 1 cupful ground maple sugar ½ teaspoonful salt 2 teaspoonfuls baking powder sweet milk Into part of the flour stir half a cupful of milk, salt, then the softened butter and the balance of the flour with baking powder sifted in, and enough milk to make a soft dough.
- Add the maple sugar (ground by putting through the food chopper), roll about one-half inch thick, cut into biscuits and bake in a quick oven.
Plating
Cookware for this recipe
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Chef's knife
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Wooden spoon
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Sieve