Rub the shortening in with
the hands till perfectly fine. Add the milk; mix and roll out as quickly
as possible; cut in rounds, and bake in a quick oven. If properly made,
they are light as puffs; but their success depends upon thorough and rapid
mixing and baking.
BAKING-POWDER BISCUIT.
Make as above, using two heaping teaspoonfuls of baking powder, instead of
the soda and cream of tartar.
BEATEN BISCUIT.
Three pints of sifted flour; one cup of lard; one teaspoonful of salt. Rub
the lard and flour well together, and make into a very stiff dough with
about a cup of milk or water: a little more may be necessary. Beat the
dough with a rolling-pin for half an hour, or run through the little
machine that comes for the purpose. Make into small biscuit, prick several
times, and bake till brown.
WAFERS.
One pint of sifted flour; a piece of butter the size of a walnut; half a
teaspoonful of salt.
Rub butter and flour together, and make into dough with half a cup of warm
milk. Beat half an hour with the rolling-pin. Then take a bit of it no
larger than a nut, and roll to the size of a saucer. They can not be too
thin. Flour the pans lightly, and bake in a quick oven from five to ten
minutes.
WAFFLES.
One pint of flour; one teaspoonful of baking powder; half a teaspoonful of
salt; three eggs; butter the size of an egg; and one and a quarter cups of
milk.
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