by the receipts for bread ; the proportions are enough for
one pan of bread, and one pan of biscuit containing twelve
or sixteen according to the size. They should always be
made small, and shaped with the fingers, not cut with a
cutter. Divide the portion of dough reserved for biscuit
into halves, then into quarters, and each quarter into
thirds or quarters. To shape a biscuit^ take one of these
quarters in the left hand and rest it lightly on the board.
With the right thumb and forefinger draw a point of the
dough up and over to the centre, and hold it down with the
left thumb. Give the dough a slight turn toward the left,
and repeat the drawing up and folding over until 3^ou have
been all round the ball. You may roll them in the hands
until all these foldings have disappeared and they are
smooth and round, and call them simply biscuit; or you
may make the folds as distinct as possible, and place them
at once in the pan. The folds will spread apart in rising,
and when baked they can be peeled off in layers. They
are then honored with the name of Imperial Rolls. Put
the biscuit in a shallow round pan, fitting them closely,
that they may rise up, round and puffy, instead of spread-
ing. When very light, bake in a very hot oven fifteen or
twenty minutes. Keep them wrapped in a bread cloth for
at least half an hour before serving. The receipts for
Milk Bread are especially nice for biscuit.
Eolls.
Rolls are made by rolling the raised dough into small
forms, with the hands or with a rolling-pin, and afterward
cutting and folding into the desired shape ; the shape and
manner of manipulation giving the distinctive names. The
dough for rolls should be very light, and when wanted un-
usually nice, more shortening should be worked into it after
the second kneading. The rule for Water Bread made
with a sponge is good for plain rolls ; Milk Bread m.ade
with a sponge is the same as Parker House Rolls ^ which
have been generally adopted by housekeepers as the stand-
70
The Boston Cook Book,
ard. The following are some of the best varieties and
shapes : —
For Finger Eolls^ make a dough hy the rule for Milk
Bread, No. 2, and when risen and read}- to shape, divide
the half reserved for rolls into twelve pieces. Make each
piece into a smooth ball as if for biscuit, then roll it be-
tween the palms, or with the palm of one hand on the
board, into a long roll about the size of the second finger.
Eoll with buttered hands or with as little flour as possible.
Place them close together in a long, shallow pan. Let
them rise to the top of the pan, and bake in a very hot
oven for ten or fifteen minutes.
To make a Oleft Roll^ make the dough into smooth balls,
then with a floured knife-handle press through the centre
but not quite through on the ends. Or make them round,
and place them some distance apart on the pan, and when
ready to bake, make a deep cut through the middle. Make
another cut at right angles with the first and you have
a Gi^oss Roll.
Page 47
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
by the receipts for bread ; the proportions are enough for one pan of bread, and one pan of biscuit containing twelve or sixteen according to the size. They should always be made small, and shaped with the fingers, not cut with a cutter. Divide the portion of dough reserved for biscuit into halves, then into quarters, and each quarter into thirds or quarters. To shape a biscuit, take one of these quarters in the left hand and rest it lightly on the board. With the right thumb and forefinger draw a point of the dough up and over to the centre, and hold it down with the left thumb. Give the dough a slight turn toward the left, and repeat the drawing up and folding over until you have been all round the ball. You may roll them in the hands until all these foldings have disappeared and they are smooth and round, and call them simply biscuit; or you may make the folds as distinct as possible, and place them at once in the pan. The folds will spread apart in rising, and when baked they can be peeled off in layers. They are then honored with the name of Imperial Rolls. Put the biscuit in a shallow round pan, fitting them closely, that they may rise up, round and puffy, instead of spreading. When very light, bake in a very hot oven fifteen or twenty minutes. Keep them wrapped in a bread cloth for at least half an hour before serving. The receipts for Milk Bread are especially nice for biscuit.
Rolls.
Rolls are made by rolling the raised dough into small forms, with the hands or with a rolling-pin, and afterward cutting and folding into the desired shape ; the shape and manner of manipulation giving the distinctive names. The dough for rolls should be very light, and when wanted unusually nice, more shortening should be worked into it after the second kneading. The rule for Water Bread made with a sponge is good for plain rolls ; Milk Bread made with a sponge is the same as Parker House Rolls ^ which have been generally adopted by housekeepers as the stand-
The Boston Cook Book,
ard. The following are some of the best varieties and shapes : —
For Finger Rolls, make a dough hy the rule for Milk Bread, No. 2, and when risen and ready to shape, divide the half reserved for rolls into twelve pieces. Make each piece into a smooth ball as if for biscuit, then roll it between the palms, or with the palm of one hand on the board, into a long roll about the size of the second finger. Roll with buttered hands or with as little flour as possible. Place them close together in a long, shallow pan. Let them rise to the top of the pan, and bake in a very hot oven for ten or fifteen minutes.
To make a Cleft Roll, make the dough into smooth balls, then with a floured knife-handle press through the centre but not quite through on the ends. Or make them round, and place them some distance apart on the pan, and when ready to bake, make a deep cut through the middle. Make another cut at right angles with the first and you have a Cross Roll.