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New England cookbook, 1825-1870
Page 59
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[Butter?] Biscuit Half a pound of butter. two pounds of flour sifted half a pint of milk or cold water a little salt cut up the butter in the flour and put the salt to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife. Knead it well, roll it into a thick sheet beat a long time cut it with small cup beat it again prick with a fork put them in buttered pans and bake them in a moderate oven
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[Butter?] Biscuit Half a pound of butter. two pounds of flour sifted half a pint of milk or cold water a little salt cut up the butter in the flour and put the salt to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife. Knead it well, roll it into a thick sheet beat a long time cut it with small cup beat it again prick with a fork put them in buttered pans and bake them in a moderate oven
Szathmary Culinary Manuscripts and Cookbooks
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