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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup scalded milk.
  • cup butter.
  • 1 cup sugar.
  • 1 yeast cake dissolved in
  • ¼ cup lukewarm water.
  • ½ teaspoon salt.
  • ½ cup raisins stoned and cut in quarters.
  • 1 teaspoon extract lemon.
  • Flour.


Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and enough flour to knead; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking.