Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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  • A Quart of Flour
  • A Heaping Teaspoonful of Lard
  • A Teaspoonful<


Sift the flour well, and add the salt and yeast powder, rubbing in thoroughly with your hands. Then rub in the lard, rubbing the flour between your hands till every portion is permeated by the lard, and there are no lumps. Gradually add water or milk, using about a pint, more or less, mixing with your hands. Then knead the dough until smooth and elastic. Form into molds, and lay on the biscu