A text-book of cooking

2 cupfuls water 2 teaspoonfuls sugar \ cake dry yeast 1 tablespoonful fat 2 teaspoonfuls salt 6 cupfuls (or more) bread flour Soak the yeast in the water (lukewarm) until softened. Then add the salt, sugar, and fat. Stir until the salt and sugar are dissolved, and the fat is melted. Add one half the given quantity of flour. Beat until the mixture is smooth ; cover. Let rise until very porous and foamy. Add enough flour to make a stiff dough ; knead ; and allow to rise until doubled in bulk. Proceed as for bread made with compressed yeast. From U. S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of white (see Fig. 55), of graham, and of whole wheat bread. What is the price per cake of compressed yeast ? What is the price per package of dry yeast ? How many cakes in a package ? FAT 1.3< WATER 35.3 X CARBOHYDRATE 53.1* MINERAL MATTER 1.1* ^- Fig. 55. — Composition of white bread. Under what conditions would dry yeast be used ? Under what conditions should a sponge be made when compressed yeast is used ? (See Entire Wheat Bread, p. 233.) LESSON LXXX Rolls and Buns ROLLS OR BISCUITS For rolls or biscuits use the recipe for white bread, adding twice the quantity of fat, and using milk for the liquid. Or they may be made by kneading more fat into any bread dough. Knead well after the first rising; then cut into pieces half the size of an egg, and shape into balls. Place ROLLS AND BUNS 237 the balls some distance apart in a pan. Allow them to rise to double their bulk ; then bake in a hot oven. PARKER HOUSE ROLLS 2 cupfuls scalded milk 1 teaspoonful salt 3 tablespoonfuls butter 1 yeast cake 2 tablespoonfuls sugar { cupful lukewarm water Bread flour Make a sponge of the ingredients, using 3 cupfuls of flour. Beat thoroughly, cover, and let rise until light. Then add enough flour to knead. Knead, cover, and allow to rise until doubled in bulk. Knead again slightly, and roll out on a floured board until £ of an inch in thickness. Cut into rounds with a biscuit cutter ; put a bit of butter near the edge of the biscuit ; fold ; and press the edges together. Place in an oiled pan ; cover. Let rise until double in bulk, and ,bake in a hot oven from 20 to 30 minutes. The crust may be glazed with a mixture of milk and sugar before removing the biscuits. Use 1 part sugar to 2 parts milk. Diluted egg white also may be used for glazing. CINNAMON BUNS Use one half of the recipe for Parker House Rolls. After the dough has risen, roll until \ inch thick, and spread with the following : % cupful butter, softened 2 tablespoonfuls cinnamon 1 cupful currants or raisins 1 cupful brown sugar Roll the dough as for Jelly Roll or for Fruit Rolls (see p. 226) and cut into slices 1 inch thick. Place in well-oiled pans or muffin tins, with a cut surface resting on the pan. When very light, bake in a moderate oven about 30*minutes. The buns may be basted with molasses or sugar, or with a milk and sugar mixture. (See Parker House Rolls, above.) Add 1 teaspoonful of the basting material to each bun 15 minutes before removing from the oven. Why should a sponge be made when eggs are to be added to the mixture ? What would be the disadvantage in adding them to a dough, after 9 the dough had stiffened ? What care should be taken in regulating the temperature of the oven when baking Cinnamon Buns, especially if they are to be basted during baking ? DIVISION THIRTEEN CAKES LESSON LXXXI Cake without Fat: Sponge Cake Comparison of Sponge Cake and Popovers. — See the recipe for Popovers, p. 194. Compare it with the recipe for Sponge Cake. SPONGE CAKE NO. I 6 egg yolks Grated rind of J lemon 1 cupful sugar 6 egg whites 1 teaspoonful lemon juice \ teaspoonful salt 1 cupful flour