Homemade
Chocolate Recipes:
Cocoa
Biscuit
(* All measurements should be level.)
- 2 cups or 1 pint
of sifted flour,
- 3 level teaspoonfuls
of baking powder,
- * a teaspoonful of
salt,
- 2 level tablespoonfuls
of sugar,
- 4 level tablespoonfuls
of Baker's
Cocoa,
- 2 level tablespoonfuls
of butter or lard,
- 2/3 a cup of milk
or enough to make a firm but not a stiff dough.
Sift all the dry ingredients together, rub in the butter with the tips of the fingers.
Stir in the required amount of milk. Turn out on slightly floured board, roll or
pat out the desired thickness, place close together in pan and bake in very hot oven
ten or fifteen minutes.
Recipe Credit: Miss Elizabeth Kevill Burr
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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