| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Cents worth baking ammonia |
| 1 |
pt |
Sweet milk |
| 2 |
c |
Sugar |
| 1 |
c |
Lard |
| 2 |
|
Eggs |
| 5 |
|
Cents worth lemon oil flour |
INSTRUCTIONS
Mrs.Walter I. Kangas
"Baking ammonia" was a type of baking powder that can be replaced with a
modern double-acting baking powder. Not knowing the precise date of the
recipe, it is difficult to know how much baking ammonia or lemon oil could
have been purchased for 5 cents; probably about 1 tsp. of baking powder and
1/2 tsp. of lemon extract would be appropriate.
Soak the baking ammonia in the milk overnight. The next day, cream the
sugar and lard together, then add the beaten eggs, lemon oil, and
milk-ammonia mixture; beat until smooth. Mix in enough flour to make the
dough stiff enough to roll. Roll the dough out into a sheet about 1/4 inch
thick. Cut it into pieces, prick with a fork, and bake until crisp and just
starting to change color in a hot oven (about 400°); this should take about
5 to 8 minutes.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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