Page:Everyday Luncheons.djvu/155





Four cupfuls of sifted flour, shortening the size of an egg—equal parts of butter and lard preferred—two heaping teaspoonfuls of baking-powder, and a pinch of salt. Mix thoroughly, rubbing with the finger tips until the flour is granular, like corn-meal. Add cold, sweet milk to make a dough as soft as can be handled, roll out an inch thick, cut into rounds with a biscuit cutter, and bake in a hot oven. The dough must be handled as little as possible after putting in the milk.

 

Two cupfuls of pastry flour, measured after sifting. Add half a teaspoonful of salt and one rounding teaspoonful of baking-powder. Mix thoroughly into the flour, and add one half tablespoonful of lard. Rub it into the flour until the flour grains. Beat the white of one egg to a stiff froth, add one fourth cupful of milk, and mix into the flour with a spoon. 