Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 110

Table of Contents

2 cups flour

4 teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

⅔ cup milk

⅓ cup stoned raisins (finely chopped)

2 tablespoons citron (finely chopped)

⅓ teaspoon cinnamon

Mix as Baking Powder Biscuit II. Roll to one-fourth inch thickness, brush over with melted butter, and sprinkle with fruit, sugar, and cinnamon. Roll like a jelly roll; cut off pieces three-fourths inch in thickness. Place on buttered tin, and bake in hot oven fifteen minutes. Currants may be used in place of raisins and citron.