The 1918 Fanny Farmer Cookbook

Maryland Biscuit

pint flour

teaspoon salt

/3 cup lard

Milk and water in equal

quantities

Southern Pupil

Mix and sift flour and salt; work in lard with tips of fingers, and moisten to a stiff dough. Toss

slightly floured board, and beat with rolling−pin thirty minutes, continually folding over the

Roll one−third inch in thickness, shape with round cutter two inches in diameter, prick with

and place on a buttered tin. Bake twenty minutes in hot oven.

dough.

fork,

GRIDDLE−CAKES

Sour Milk Griddle−cakes

1/2 cups flour

cups sour milk

/2 teaspoon salt

1/4 teaspoons soda

egg

Mix and sift flour, salt, and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a

greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges,

turn,

and cook other side. Serve with butter and maple syrup.

Sweet Milk Griddle−cakes

cups flour

/4 cup

sugar

1/2 tablespoons baking

powder

teaspoon salt

cups milk

egg

tablespoons melted butter

Mix and sift dry ingredients; beat egg, add milk, and pour slowly on first mixture. Beat

thoroughly, and add butter. Cook same as Sour Milk Griddle−cakes. Begin cooking cakes at

once or more baking powder will be required.

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES