Biscuits with Prune or Raisin Filling
Ingredients
- 1 cupful milk
- 1 cupful water
- 2 tablespoonfuls sugar
- 1 teaspoonful salt
- 3 tablespoonfuls fat
- 1 to 3 eggs
- 2 cakes compressed yeast
- 1/4 cupful lukewarm water
- bread flour (about 7 cupfuls)
Instructions
Heat the milk and water. Turn into a bowl and add the sugar, salt, and fat. Let the mixture stand until it is lukewarm in temperature. Mix the yeast with the lukewarm water and add it to the lukewarm milk mixture. Break the egg; beat the white and yolk separately. Add the egg to the other ingredients.
Through a sifter, add enough flour to knead. Knead and roll out on a floured board until about 1 inch in thickness. Cut into rounds with a biscuit cutter. Make a depression in the center of each biscuit, fill with prunes or raisins prepared as directed below.
Place the biscuits on greased pans, let them rise (in a warm place) until doubled in bulk; bake in a hot oven.
Prune or Raisin Filling
- 1 pound dried prunes or 1 1/2 cupfuls seeded raisins
- 1 teaspoonful cinnamon
- 1/8 teaspoonful cloves
- 2 tablespoonfuls lemon juice
- 1/4 teaspoonful salt
- sugar
Instructions
Soak the fruit in enough water to cover overnight or for several hours. Cook as directed on until the fruit is tender and the water is almost evaporated. If prunes are used, remove the stones. Add the spices, lemon juice, and salt. Also add sugar "to taste."
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Source
School and Home Cooking (1920)