In September, in honor of the annual Midwest Cornish Festival we are sharing Cornish recipes contributed by friends, fans and family members.
These are caraway seed biscuits, found in the Cornish recipes from the 1950s, “’Homemaker’s Club’ Cookbook.’” Recipe written by Jennie Rule. Submitted by David Gribble
This Seedy Biscuit Cornish Recipe is from my mother and the 1950s Linden, Wisconsin, Methodist Church “Homemaker’s Club” cookbook. My mom, Helen, typed all the recipes. Linden was a mining town and the recipes are from my family and from other descendants of Cornish miners who worked in the area mines. ~David Gribble
- soften one yeast cake in ½ cup lukewarm water.
- add two cups of scalded and lukewarm milk.
- beat in very thoroughly 3 cups flour, cover and set in warm place until light (about double in volume.)
- then add 1 cup sugar, 1 teaspoon salt, 4 tablespoons caraway seeds, 2/3s cup melted lard and enough flour to knead. (to keep from becoming sticky.)
- be very careful to add flour slowly while mixing, as too much flour makes heavy biscuits.
- when double in size from the starting amount, press it down, knead again for a couple minutes
- divide into biscuits, let rise again,
- and then bake in a 375 degree oven until done.
In the O’Shaughnessy Chronicles, descendants of southwest Wisconsin’s hard rock-mining, nineteenth century Cornish immigrants weather early twentieth century change. The third book in this series, Puppet on a String will be released Sept 28th. I’ll be signing books at the Midwest Cornish Festival.