Tea Biscuit Sandwiches Recipe

Put one quart of flour into a bowl; add four level teaspoonfuls of

baking powder, a teaspoonful of salt, and sift. Rub in two level

tablespoonfuls of butter and add sufficient milk to make a dough. This

dough must not be soft, but must be sufficiently stiff to handle

quickly. Knead quickly and roll into a sheet a quarter of an inch thick.

Cut into good-sized round biscuits; they must be at least two and a half

to three inches in diameter. Brush them with milk and bake in a quick

oven. When done, cut the center from each biscuit, leaving a wall one

inch thick; take out the crumb. Fill this space with deviled chicken.

Chop sufficient cold cooked chicken to make a pint; add gradually eight

tablespoonfuls of melted butter, cream or olive oil, a dash of cayenne,

a saltspoonful of white pepper, a saltspoonful of celery seed and a

saltspoonful of paprika. When thoroughly mixed fill the spaces just even

and send at once to the table. These are nice for porch suppers, and may

be served with either tea, coffee or chocolate, or may be used as an

accompaniment to mayonnaise of tomatoes.

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