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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

MARYLAND BISCUITS
 
 
 Take 5 pints flour, 1 teacupful of lard, a reasonable amount of salt, 3 teaspoonfuls of baking powder, 1/2 pint milk, 1 pint water, and beat hard with a rolling pin 1/2 hour. Make out by hand in small biscuits, and stick with a fork several times. Bake in hot oven.

Sister Mary A. Weybright, Double Pipe Creek, Md.

 
 

. BREADS, PAGE 2 . . Good Biscuits . . Good Dry Yeast . . Good Light Bread #1 . . Good Light Bread #2 . . Graham Biscuit . . Graham Biscuits . . Graham Gems . . Graham Gems (2 Recipes) . . Graham Gems (3 Recipes) . . Homemade Yeast . . Jug Yeast . . Maryland Biscuits . . Muffins (2 Recipes) . . Muffins or Turnovers . . Oatmeal Gems . . Old Fashioned Corn Pone . . Perfect White Bread . . Pop Overs . . Potato Rusks . . Potato Yeast . . Raised Biscuit . . Rowland Buns . . Sponge for Light Yeast . . Steamed Corn Bread . . Sweet Biscuit . . Sweet Rusks . . Tea Biscuits . . Tea Rolls . . To Make Bread with Spook Yeast . . Unleavened or Communion Bread . . White Bread . . Whole Wheat Gems . . Yeast (2 Recipes) .

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