  Biscuits SODA BISCUITS2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 4 tablespoons shortening ¾ cup sour milk or buttermilk (about) 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Using the finger tips or a pastry blender, rub or cut shortening into the dry ingredients until the mixture resembles coarse corn meal. 3. To sour ¾ cup sweet milk artificially and quickly, place 1 tablespoon lemon juice or vinegar (preferably white vinegar as it makes a whiter biscuit) in a measuring cup, fill ¾ full with sweet milk and mix well. 4. Make a well in the center of the mixture and turn in the sour milk or buttermilk all at once, reserving about 1 tablespoon of the liquid as it may not be required. 5. Then stir to make a soft dough as quickly as possible, using a fork. Add remainder of liquid if necessary. 6. As soon as the flour has been gathered together, turn the dough onto a floured board. The dough should be stiff but soft to the touch and not sticky. 7. Knead the dough lightly for about 30 seconds, using the palm of the hand and finger tips. 8. Then pat or roll to a thickness of about ½ inch. Cut with floured biscuit cutter. 9. Place biscuits on ungreased baking sheet. Bake in hot oven. Amount: 12—2 inch biscuits Temperature: 475°F. Time: 12-15minutes CHEESE TEA BISCUITS1½ cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 4 tablespoons shortening 1 cup grated cheese ¾ cup sour milk or buttermilk 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Cut or rub in shortening until it is as fine as coarse corn meal. Add cheese to this mixture. 3. Add sour milk, stirring quickly to form a soft dough. 4. Drop by teaspoonfuls onto a baking sheet. Bake in hot oven. Amount: 18 small biscuits Temperature: 475°F. Time: 12minutes COFFEE CAKE2½ cups all-purpose flour ½ teaspoon salt 1 cup sifted brown sugar, firmly packed ½ cup butter, or other shortening 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon cinnamon 1 egg ¾ cup sour milk or buttermilk 1. Sift, then measure flour. Sift again with salt. Add brown sugar and mix well. 2. Cut or rub in shortening until it resembles coarse crumbs. Reserve ¾ cup of crumbs for topping. 3. To remainder, add baking soda and cinnamon. Mix well. 4. Combine well beaten egg and sour milk. Then add liquid to dry ingredients. Stir only until blended. 5. Turn into a greased pan. Sprinkle with the ¾ cup crumbs and additional cinnamon. Bake in hot oven. Serve hot. Amount: 8 × 8 inch pan Temperature: 400°F. Time: 30minutes CINNAMON BUNS2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1 tablespoon sugar 4 tablespoons shortening ¾ cup sour milk or buttermilk (about) Butter ¼ cup sugar ½ teaspoon cinnamon 1. Sift, then measure flour. Sift again with the baking soda, salt and sugar. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add enough sour milk to make a stiff dough. 4. Turn onto a floured board. Knead slightly. 5. Roll into a rectangle ¼ inch thick. Spread with soft butter. Sprinkle with sugar and cinnamon. 6. Roll as for jelly roll. Cut in slices ¾ inch thick. Spread an additional tablespoon butter in the bottom of the pan and sprinkle liberally with sugar. Add a few pecans, if desired. 7. Place rolls, cut side down, on sugar mixture. Bake in hot oven. Turn out of pan immediately. Serve sugared side up. 8. Brown sugar may be used in place of white sugar to make butterscotch rolls. Amount: 12 buns Temperature: 475°F. Time: 15-20minutes INDIVIDUAL SHORT CAKES2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ? cup shortening ¾ cup sour milk or buttermilk (about) Butter Strawberries, crushed and sweetened 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add enough sour milk to make a stiff dough. Turn onto a floured board. Knead slightly. 4. Roll ¼ inch thick. Cut with 3-inch floured biscuit cutter. 5. Place half of biscuits on ungreased baking sheet. Brush with melted butter. Place remaining biscuits on top to form a second layer. Again brush with melted butter. Bake in hot oven. 6. Break open and put fruit between and on top of layers. Garnish with whipped cream if desired. Amount: 6 servings Temperature: 475°F. Time: 15minutes QUICK ROLLS2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 2 tablespoons shortening ¾ cup sour milk or buttermilk (about) Melted butter 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add enough milk to make a stiff dough. Turn onto a floured board. Knead for 2 or 3 minutes. 4. Roll ¼ inch thick. Cut with 2-inch cutter, well floured. Fold in half, pressing edges firmly together. 5. Place slightly apart on a greased pan. Brush with melted butter, cover and let stand 20 minutes in a warm place. 6. Bake in hot oven 10 minutes, then brush again with melted butter and complete baking 10 to 15 minutes. Brush with melted butter once more. Serve immediately. Amount: 12 rolls Temperature: 475°F. Time: 20-25minutes LEMON CLOVER ROLLS2 cups all-purpose flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ¼ cup sugar ? cup shortening ½ cup sweet milk 3 tablespoons lemon juice 1. Sift, then measure flour. Sift again with the baking soda, salt and sugar. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add the combined milk and lemon juice, stirring quickly to form a soft dough. 4. Turn onto a lightly floured board. Knead slightly. 5. Form dough into balls about the size of marbles. Place 3 balls in each muffin tin. Sprinkle with sugar. Bake in hot oven. Amount: 12 rolls Temperature: 450°F. Time: 20minutes APPLE DUMPLING2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ? cup shortening ¾ cup sour milk or buttermilk (about) 1½ cups diced apples Sugar and cinnamon Butter 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add enough sour milk to make a stiff dough. 4. Turn onto floured board. Knead slightly. 5. Roll into a rectangle about 20 inches long and 10 inches wide. Cut into eight 5-inch squares. 6. Place a small amount of apple in the center of each square. Sprinkle lightly with sugar and cinnamon. Dot generously with butter. Fold corners of square toward the center and join them over the apples. Place in greased baking pan. Bake in hot oven 15 minutes. 7. Then pour over them a syrup of 1 cup sugar and ½ cup water that has been heated until all sugar is dissolved. Return to oven and bake 15 minutes longer. Serve hot with Hard Sauce. Amount: 8 dumplings Temperature: 425°F. Time: 30minutes CREAM SCONES2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ¾ teaspoon salt 2 tablespoons sugar 4 tablespoons shortening Grated rind of 1 orange (optional) ¾ cup sweet thin cream or top milk 4 teaspoons vinegar 1 egg 1. Sift, then measure flour. Sift again with the baking soda, salt and sugar. 2. Cut or rub in shortening until it is as fine as coarse corn meal. Add orange rind. 3. Combine cream and vinegar. Add to flour mixture, stirring quickly to form a stiff dough. White vinegar makes a whiter product. 4. Turn onto floured board. Knead slightly. Roll ? inch thick. With a sharp knife, cut in diamond shapes. These may be cut in half lengthwise if desired. Brush thickly with slightly beaten egg. 5. Place on ungreased baking sheet. Bake in hot oven. Amount: 12 scones Temperature: 475°F. Time: 10-12minutes HAM ROLLS2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ? cup shortening ¾ cup sour milk or buttermilk (about) 1½ cups boiled ham, ground ¼ teaspoon dry mustard Butter 1. Sift, then measure the flour. Sift again with the baking soda and salt. 2. Cut or rub in the shortening until it is as fine as coarse corn meal. 3. Add enough sour milk, stirring quickly, to make a soft dough. 4. Then turn onto a floured board. Knead slightly. 5. Roll into a rectangle 10 inches by 6 inches. Spread with soft butter, then with the ground ham which has been mixed with the mustard. 6. Fold the dough into three layers, folding the long sides toward each other. Flatten slightly with rolling pin by rolling lengthwise. Cut with a sharp knife into strips 1 inch wide. 7. Stand rolls about ½ inch apart on baking sheet. Bake in hot oven. Amount: 12 rolls Temperature: 475°F. Time: 15-20minutes |
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