ksul-uasc-mscc221_081

[[Home Arts]] - Sept. 1940
Buttermilk Biscuit

2 cups flour	¼ tsp. soda
2 ¼ tsp. B.P. (Baking Powder)	6 tbsp. butter
1 tsp. salt	¾ cup buttermilk

Mix & sift the flour, B.P., salt
& soda. Cut in the butter with
2 knives & stir in the buttermilk
mixing just enough to moisten the
dry ingredients. Form the dough
into a floured board & roll to about
½ inch thickness. Cut with a floured
biscuit cutter place in
a buttered shallow pan and
blend with milk. Bake in a
very hot oven 450° F. for 12 to 15
mins. Or until brown. Makes 20
small biscuits.

Pickled Peaches

8 lbs. peaches	4 long sticks of cinnamon
9 cups sugar
2 qts. vinegar	1 tbsp. cloves

Wash & peel firm ripe peaches.
Boil the vinegar sugar & spices
for 5 min. Add the peaches &
soak gently until tender, but not
tough. Let stand in syrup over-
night, drain & cook down the syrup,
until thick. Pack in sterilzed jars,
cover with hot syrup and seal at
once. This recipe may be used
for pickled apples, pears and
crabapples. The skins and
stems are left on the crabapples.