- 3 cups flour
- 1-1/2 tspns sugar
- 1/2 tspn salt
- 1/2 tspn baking powder
- 1/3 to 1/2 cup mixture of milk, water
- 2 tbspns lard
Knead dough thoroughly, then beat with a heavy mallet for half an hour or run several times through the coarse chopper of a meat grinder until dough is elastic.
Roll 1/2-inch thick and cut with small biscuit cutter. Prick tops with fork tines and bake on a cooky sheet in a 325 degree oven for 35 to 45 minutes or until lightly browned. Makes about 2 dozen.
(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)
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