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Historic Recipe Exchange

Drop Biscuits


  • 3 cupfuls flour
  • 2 tablespoonfuls butter
  • 3 teaspoonfuls baking powder
  • 1/2 teaspoonful salt
  • 1 1/2 cupfuls milk


Sift the baking powder, salt, and flour together, rub in the butter with the tips of the fingers, then add the milk, and beat to a soft dough. Grease a baking pan, lift a level tablespoonful of the dough and drop it into the pan, having each biscuit an inch apart, and bake in a hot oven. This is an excellent recipe to use when one is in a hurry and there is not time to make a biscuit which has to be rolled out and cut.

Soda Biscuits


  • 4 cupfuls of sifted flour
  • 1/2 cupful of butter
  • 1 pint of sweet milk or water
  • 1 teaspoonful of soda
  • 2 teaspoonfuls of cream tartar


Sift the flour, cream tartar and soda together. Add 1 teaspoonful of salt and rub in the shortening. Make into a soft dough with the milk or water. Roll out; cut with biscuit-cutter and bake.

Irish Stew

Chop corned beef and salt pork fine -- 2/3 beef And 1/3 pork, making the proper proportions. Put them in a stewpan with 6 whole peppercorns, 2 blades of mace, 1 teaspoonful of celery seeds and what sweet herbs are liked. Cover with water and stew very gently for an hour; then add 1 chopped potato, 1/2 turnip, 1/2 carrot also chopped, 1 sliced onion and 2 tablespoonfuls of vinegar to flavor. Thicken with flour, or boil 1/2 cupful of rice, putting it in at the same time with the vegetables. Put toasted bread cut in dice, or freshly baked biscuits, broken small, in the tureen; pour the stew over this and serve hot.


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