Sift the flour into a
deep bowl, and, when the milk is merely blood-warm, stir together with
enough of the flour to form a batter or sponge. Do this at nine or ten in
the evening, and set in a cool place, from 50 deg. to 60 deg.. Next morning about
nine mix in the remainder of the flour; turn on to the molding-board; and
knead for twenty minutes, using as little flour as possible. Return to the
bowl, and set in cool place again till about four in the afternoon. Knead
again for fifteen minutes; roll out, and cut into rounds, treating them as
in plain rolls. Let them rise one hour, and bake twenty minutes. One
kneading makes a good breakfast roll; but, to secure the peculiar delicacy
of a "Parker-House," two are essential, and they are generally baked as a
folded or pocket roll. If baked round, make the dough into a long roll on
the board; cut off small pieces, and make into round balls with the hand,
setting them well apart in the pan.
SODA AND CREAM OF TARTAR BISCUIT.
One quart of flour; one even teaspoonful of salt; one teaspoonful of soda,
and two of cream of tartar; a piece of lard or butter the size of an egg;
and a large cup of milk or water.
Mix the soda, cream of tartar, and salt with the flour, having first
mashed them fine, and sift all together twice.
Pages:
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264