Malt Biscuits

From 1922:

One-half breakfast cupful of extract of malt, one-half cupful of sugar, two tablespoonfuls of water, tablespoonful of butter, one-half teaspoonful bicarbonate of soda, and enough flour to make a fairly stiff dough. Put the malt, sugar, water and butter into a saucepan and beat them gently, stirring well till melted. Cool them, and add one cupful of flour, sifted with the soda, and a pinch of slat… Continue reading

Sultana Biscuits

Two layers of thin pastry with a layer of sultanas between and cut into biscuits. Ideal for children’s school lunches. This pastry will make apple puffs. Just cut into 4 inch squares, fill with the apple partly cooked and cooled or chopped very fine, a clove, little cinnamon, or currants added make a change. Turn over the corners, and put the round side on top. Brush over with… Continue reading

Velvet Biscuit

From 1912:

One quart of flour, three eggs, three teaspoons sugar, one teaspoon salt, one heaping tablespoon of butter, half a cake of yeast, one cup of milk.

Dissolve yeast in one-third cup of water, pour it into a bowl with the milk and beat in one pint of flour. Cover and set it aside in a warm place to rise; when raised to… Continue reading


Rub 6oz. fresh butter into 1 ¼ lb. flour, stir in ¾ lb. castor sugar and the grated rind of one lemon. Mix well and add four well-whisked eggs and the juice of a lemon. Beat mixture one or two minutes and drop from a spoon on to a buttered oven sheet. Allow room between each spoonful as the mixture spreads. Bake in a moderate oven until pale brown, about… Continue reading

Twin Biscuits

From 1922:

Sift together two cups flour, three teaspoons baking powder, one teaspoon salt, work in four tablespoons butter or lard and when thoroughly worked in add three-quarters of a cup of milk to make a dough. Roll out half an inch thick, cut with cookie cutter, place one on top of the other, brush with milk and bake ten minutes in a medium hot oven.
I often serve… Continue reading


From 1914:

To one quart of flour add 3 rounded tablespoons of lard and about one-fourth cup of water. Add a pinch of salt. Mix the dough, and if it is not quite soft enough add a very little more water.
When the dough is thoroughly mixed either beat it in the old-fashioned way or run it through a rolling machine, which is still better.
The secret of success… Continue reading

Calumet Baking Powder Biscuits

3 level cups of flour
3 level teaspoonfuls of Calumet Baking Powder
1 level teaspoonful salt
3 level teaspoonfuls shortening
1 ½ cups milk or water

How to make them:
Sift all dry ingredients together.
Then work in shortening thoroughly. Next add cold milk, or water, mixing to a soft dough. Turn dough onto floured board, or kitchen counter, and roll lightly until ½ inch thick. Cut into biscuits… Continue reading