Cold Biscuits late 1800's early 1900's Recipe

COLD LUNCH BISCUITS RECIPE
from late 1800's early 1900's

1 pt. milk
3/4 c. lard (shortening)
1 tsp white sugar
1/2 tsp salt
1/2 tsp cream of tartar
Enough flour to make stiff dough


Mix all ingredients well, adding enough flour last-enough to make a good dough.
Knead well.
Mold into small biscuits with your hands.
Bake at 350 degrees until they brown, abt 20 minutes


Biscuits will keep for several weeks in tight container.
Good to have for lunch, when its hot also for packing
in lunch buckets / lunch pails.


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Amish Pumpkin Bread Recipe

Amish Pumpkin Bread
courtesy: Mrs Mast


2/3 C lard
2 2/3 C sugar
2 C pumpkin
2/3 C water
3 1/3 C flour
2 tsp soda
2/3 C raisins
1 1/2 tsp salt
1 1/2 baking powder
1 tsp cinnamon
1 tsp cloves
2/3 C nuts
4 eggs


Cream lard and sugar until fluffy.
Add remaining ingredients and pour into pans.
Bake at 350 for 70 minutes or until done
Makes 2 loaves.


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KENTUCKY POORMANS CAKE

KENTUCKY POORMANS CAKE
recipe courtesy:Sandy

1 1/2 cups raisins
1 cup cold water
1/2 cup cold water
1/4 cup shortening
1 cup white sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
1 1/2 tsps baking soda
2 Tablespoons hot water
2 cups sifted regular flour

In a heavy saucepan, bring raisins and 1 cup water to a boil.
Reduce heat to low and continue cooking 10 minutes longer.

Cream shortening and sugar.
Stir in cooked raisins, 1/2 cup water, cinnamon, nutmeg, allspice, salt,
and baking soda dissolved in hot water.
Beat in flour.
Pour batter into greased and floured 9 x 13 x 2-inch pan.
Bake at 350 degrees for 25 minutes.


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ORIGINAL KENTUCKY PEANUT BALLS RECIPE

ORIGINAL KENTUCKY PEANUT BALLS RECIPE
courtesy:
Old Louisville Cookbook


Take 1 pint of peanuts and chop tolerably fine.
Have white of 1 egg, well frothed,
combine with the egg and shape into balls.

Place on greased paper in pan
and set in oven a few minutes to brown.

Sprinkle with powdered sugar.
Pecans or English walnuts may
be substituted for peanuts.



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