Preparation:

1. 1 cake of Fleischman’s compressed yeast was dissolved in a cup of lukewarm milk, sift 1 pint of flour into a bowl, add 1 teaspoonful of sugar and 1 teaspoonful of salt.
2. Mix the flour with another cup of lukewarm milk, 1 egg and the dissolved yeast cake and milk (two cups of milk were used altogether). Work all together thoroughly, adding gradually about 1½ cups of flour to form a soft dough. Do not mix it too stiff. Cover the bowl with a cloth; stand in a warm place until it has doubled the original bulk.
3. Flour the bread board and turn out dough and mold into small biscuits or dumplings. Let these rise for half an hour, butter a pudding pan and place dumplings in it, brushing tops with melted butter. Pour milk in the pan around the dumplings to about two-thirds the depth of the dumplings; set pan on inverted pie tin in oven and bake a light brown. Serve with any desired sauce or stewed fruit.
4. Or, after the shaped dough has raised, drop it in a large pot of slightly-salted boiling water, allowing plenty of room for them to swell and puff up, and boil continuously, closely covered, for 20 minutes.



*This quantity makes about 30 small dumplings. Should you not wish so many, half the quantity might be molded out, placed in a greased pie tin, and when light, which takes half an hour, bake in a moderately hot oven, and you will have light biscuits for lunch.

Like This Page? Bookmark it:

Ingredients:
200 g (7 oz) butter
2 tbs honey
180 g (6 oz) sugar
3.5 tbs single cream
50 g (1.7 oz) candied orange rind
50 g (1.7 oz) candied lemon rind
120 g (4 oz) almonds, chopped
100 g (3.5 oz) flour
200 g (7 oz) chocolate

Preparation:

1. Melt butter in saucepan over low heat. Stir in honey, sugar and cream. Add lemon and orange rind and let cook for 2 more minutes.
2. Remove from heat and stir in flour. Let cool.
3. Preheat oven to 200 C (392 F).
4. Drop by level teaspoonsful about 3 inches apart, into foil lined cookie sheets. Spread thin.
5. Bake for 8-10 minutes. Cool completely.
6. Melt chocolate, then spread on flat side of cookie. Let dry.

Like This Page? Bookmark it:

Ingredients:
10 cups all-purpose flour
1 Tbsp salt
1/3 cup (5 Tbs) baking powder
2 cups vegetable shortening

Preparation:

1. Combine flour, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. Process until mixture is very fine.
2. Add remaining flour mixture and stir well. Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.

Like This Page? Bookmark it:

Ingredients:
per one cup:
4 sugar cubes
3 parts hot water
1 part rum

Preparation:

Place the 4 sugar cubes in the mug. Pour the boiling water directly onto the sugar cube. Stir until sugar is dissolved. Add rum and serve immediately.

Like This Page? Bookmark it: