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Biscuit With Soda, Cream of Tartar, and Sweet Milk.
Flour, 1 qt. (31/2 cups); cream of tartar, 3 tea-spoonfuls; soda and salt, of each, 1 tea-spoonful; butter, lard, or "drippings, " 1 table-spoonful, and sweet milk to wet it up properly. Directions—Roll the cream of tartar and soda finely and sift together with the flour; mix in the shortening, and wet up with the milk to a proper consistence, mixing with the hand quickly, till it can be rolled out, cut, and place in tins, and into a hot oven at once, if you wish them to be "light" and "puffy, " which they will be if this is all properly and quickly done. For as soon as the soda and cream of tartar are mixed into the flour and wet they begin to produce the gas which gives the biscuit or cake its lightness. The oven may be tempered down a little, if thought best, after the baking is fairly begun, to avoid burning. Mrs. Catharine Baldwin.
Remarks. —The author has seen nothing in the biscuit line so light, nice, sweet, and good, for his, eating—when cold. Most people, however, prefer them hot. Half milk and half water does very well. When no milk is to be had, a very little more shortening will fill the bill.
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