Part 12 (1/2)

ROLLS, BREAD AND m.u.f.fINS

-BREAKFAST ROLLS---Sift a quart of flour and stir into it a saltspoonful of sugar, a cup of warm milk, two tablespoonfuls of melted shortening and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in a little warm milk and beat in last of all. Set the dough in a bowl to rise until morning. Early in the morning make lightly and quickly into rolls and set to rise near the range for twenty minutes.

-EGG ROLLS---Two cups flour, one level teaspoon salt, two level teaspoons baking powder, two level tablespoons lard, two level tablespoons b.u.t.ter, one egg, one-half cup milk. Sift together the flour, salt, and baking powder, work in the shortening with the fingers.

Add the egg well beaten and mixed with the milk. Mix well, toss onto a floured board and knead lightly. Roll out and cut in two-inch squares.

Place a half-inch apart in a b.u.t.tered pan. Gash the center of each with a sharp knife. Brush over with sugar and water, and bake fifteen minutes in a hot oven.

-EXCELLENT TEA ROLLS---Scald one cup of milk and turn into the mixing bowl. When nearly cool add a whole yeast cake and beat in one and a half cups of flour. Cover and let rise. Add one-quarter cup of sugar, one level teaspoon of salt, two beaten eggs, and one-third cup of b.u.t.ter.

Add flour enough to make a dough that can be kneaded. Cover and let rise. Roll out one-half inch thick, cut in rounds, brush one-heal each with melted b.u.t.ter, fold and press together. Set close together in the pan, cover with a cloth, let rise, and bake.

-LIGHT LUNCHEON ROLLS---Heat one cup of milk to the scalding point in a double boiler, add one rounding tablespoon of b.u.t.ter, one level tablespoon of sugar, and one level teaspoon of salt. Stir and set into cold water until lukewarm, then add one yeast cake dissolved in one-quarter cup of lukewarm water, and two cups of flour. Beat hard for two or three minutes, cover, and let rise until very light. Add flour to make a dough that can be kneaded and let rise again. Knead, shape into small rolls. Set them close together in a b.u.t.tered baking pan, let rise light, and bake in a quick oven.

-A PAN OF ROLLS---Scald one pint of milk and add one rounding tablespoon of lard. Mix in one quart of sifted bread flour, one-quarter cup of sugar, a saltspoon of salt and one-half yeast cake dissolved in one-half cup of lukewarm water. Cover and let rise over night. In the morning roll half an inch thick cut into rounds, spread a little soft b.u.t.ter on one-half of each, fold over and press together. Let rise until light and bake in a quick oven. Rolls may be raised lighter than a loaf of bread because the rising is checked as soon as they are put into the oven.

-RAISED GRAHAM ROLLS---Scald two cups of milk and melt in it two level tablespoons of b.u.t.ter and one-half level teaspoon of salt. When cool add two tablespoons of mola.s.ses and one-half yeast cake dissolved in a little warm water. Add white flour to make a thin batter, beat until smooth and set in a warm place until light. When well risen stir in whole meal to make a dough just stiff enough to knead. Knead until elastic then place it in the original bulk. Flour the board and turn the risen dough out carefully, pat out one inch thick with the rolling pin and make into small rolls. Place these rolls close together in the pan, brush over with milk and let rise until very light. Bake in a quick oven.

-RYE BREAKFAST CAKES---Beat the egg light, add one-half cup of sugar, two cups of milk, a saltspoon of salt, one and one-half cups of rye meal, one and one-half cups of flour and three level teaspoons of baking powder. Bake in a hot greased gem pan.

-BREAKFAST CAKES---Sift one cup of corn meal, one-quarter teaspoon of salt and two level teaspoons of sugar together, stir in one cup of thick sour milk, one-half tablespoonful melted b.u.t.ter, one well beaten egg and one-half teaspoon of soda, measured level. Beat hard and bake in gem pans in a quick oven.

-SCOTCH OAT CAKES---Can be either fried on a griddle or broiled over a fire. The meal for this purpose should be ground fine. Put a quart of the meal in a baking dish with a teaspoonful of salt. Pour in little by little just enough cold water to make a dough and roll out quickly before it hardens into a circular sheet about a quarter of an inch thick. Cut into four cakes and bake slowly for about twenty minutes on an iron griddle. Do not turn but toast after they are cooked.

-SCOTCH SCONES---Two cups flour, four level teaspoons baking powder, two level tablespoons sugar, one level teaspoon salt, three level tablespoons b.u.t.ter, one whole egg or two yolks, one cup b.u.t.termilk. Sift together the flour, baking powder, sugar and salt, and work in the b.u.t.ter with the fingers, then add the b.u.t.termilk and egg well beaten.

Mix well, turn onto floured board and knead slightly. Roll out one-half inch thick. Cut with small biscuit cutter and cook on a hot griddle, turning once.

-LOG CABIN TOAST FOR BREAKFAST---This is made up of long strips of bread cut to the thinness of afternoon tea sandwiches, then toasted a delicate brown. All are lightly b.u.t.tered and piled on a hot plate log cabin fas.h.i.+on.

-OLD FAs.h.i.+ON RUSKS---At night make a sponge as for bread with two cups of scalded milk, a teaspoon of salt, yeast and flour. In the morning put half a cup of b.u.t.ter into two cups of milk and heat until the b.u.t.ter is barely melted, add this to the sponge, one cup of sugar and three beaten eggs. Add flour to make a dough that can be kneaded. Let rise very light. Roll out one and one-half inches thick, cut in round cakes, let rise and bake a deep yellow color.

-WAFFLES SOUTHERN STYLE---One pint of flour, one pint b.u.t.termilk, one egg, half teaspoon soda dissolved in little water, one teaspoon sugar, one teaspoon salt, one teaspoon baking powder, one tablespoon cornmeal, one tablespoon melted b.u.t.ter. Mix as any other batter cake or waffles.

-WHOLE WHEAT POPOVERS---Put two-thirds cup of whole wheat meal, one and two-thirds cup of white flour, and one-half level teaspoon of salt into a sifter and sift three times. Pour two cups of milk on slowly and stir until smooth. Beat two eggs five minutes, add to the first mixture, and beat again for two minutes. Turn into hot greased iron gem pans and bake half an hour in a rather quick oven.