One cup wheat flour, three cups Graham flour, two
tablespoons of molasses, one teaspoon salt✪ Graham Bread, yeast enough
to make it rise; mix and put in baking tins at night. It
will be ready to bake in the morning.
GEAHAM BEEAD.
Mrs. H. P. Stowell.
Set sponge of fine flour, same as for wheat bread ; when
sufficiently raised, instead of mixing with fine flour, mix
with Graham to the usual consistency ; mould with fine
flour a little, raise once, then it is ready for the oven.
Sweeten with syrup or sugar, if desired, though I think
it better without either.
EOLLS.
Mrs. H. F. Waite.
To the quantity of light bread dough that you would
take for twelve persons, add the white of one egg well
beaten, two tablespoons of white sugar, and two table-
spoons of butt✪ Light Bread Dougher; work these thoroughly together; roll
VALUABLE KECIPES.
291
out about half an inch thick ; cut the size desired, and
spread one with melted butter and lay another upon the
top of it. Bake delicately, when they have risen.
PAEKEE HOUSE EOLLS.
Alice M. Adams, Mrs. J. P. Hoit, and others.
Two quarts flour, make a hole in the top, put in a piece
of butter the size of an egg, a little salt, and a tablespoon
of white sugar; pour over this a pint of milk previously
boiled and cooled, and one-half teacup of good yeast✪ Paokee House Rolls.
When the sponge is light, mould for fifteen minutes, let it
rise again and cut into round cakes, butter on one side
and turn over on itself, bake in a quick oven.
PAEKEE HOUSE EOLLS.
Mrs. A. H. Dashiell, Bricksburg, N. J.
One quart sifted flour, one-half cup yeast, two table-
spoons of sugar, salt, two tablespoons butter and one of
lard ; pour one pint of boiling milk over the ingredients,
except yeast, and add that when lukewarm ; mix early in
the morning, and knead at noon, adding sufficient flour to
make as stiff as biscuit; when light knead into rolls; roll
out rather thin, cut with a biscuit cutter and then roll
oblong, spread a little butter on one end and fold over ;
let them rise on the pans before baking. They ought to
bake in ten or fifteen minutes. In cold weather the
sponge should be made at night.
PAEKEE HOUSE EOLLS.
Mrs. L. J. Tilton.
Boil one pint of sweet milk, and when partly cooled
292
THE HOME COOK BOOK.
melt in it half a cup of white sugar and one tablespoon of
lard or butter; when lukewarm, add half a cup of yeast;
make a hole in two quarts of flour and pour this mixture
in. If for tea, set to rise over night, in the morning mix
well and knead for half an hour, then set to rise again ;
about four o'clock knead again for ten or fifteen minutes ;
roll out thinner than for biscuit, rub melted butter upon
half the surface and fold it upon the other ; set to rise
once more in pans, and. when light bake twenty minutes in
a hot oven.
DETEOIT EOLLS.
Page 116 · 11 recipe records on this page
Presented as published in 1896. 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
One cup wheat flour, three cups Graham flour, two tablespoons of molasses, one teaspoon salt, yeast enough to make it rise; mix and put in baking tins at night. It will be ready to bake in the morning.
GEAHAM BEEAD.
Mrs. H. P. Stowell.
Set sponge of fine flour, same as for wheat bread ; when sufficiently raised, instead of mixing with fine flour, mix with Graham to the usual consistency ; mould with fine flour a little, raise once, then it is ready for the oven. Sweeten with syrup or sugar, if desired, though I think it better without either.
ROLLS.
Mrs. H. F. Waite.
To the quantity of light bread dough that you would take for twelve persons, add the white of one egg well beaten, two tablespoons of white sugar, and two tablespoons of butter; work these thoroughly together; roll
out about half an inch thick ; cut the size desired, and spread one with melted butter and lay another upon the top of it. Bake delicately, when they have risen.
PARKER HOUSE ROLLS.
Alice M. Adams, Mrs. J. P. Hoit, and others. Two quarts flour, make a hole in the top, put in a piece of butter the size of an egg, a little salt, and a tablespoon of white sugar; pour over this a pint of milk previously boiled and cooled, and one-half teacup of good yeast. When the sponge is light, mould for fifteen minutes, let it rise again and cut into round cakes, butter on one side and turn over on itself, bake in a quick oven.
PARKER HOUSE ROLLS.
Mrs. A. H. Dashiell, Bricksburg, N. J.
One quart sifted flour, one-half cup yeast, two tablespoons of sugar, salt, two tablespoons butter and one of lard ; pour one pint of boiling milk over the ingredients, except yeast, and add that when lukewarm ; mix early in the morning, and knead at noon, adding sufficient flour to make as stiff as biscuit; when light knead into rolls; roll out rather thin, cut with a biscuit cutter and then roll oblong, spread a little butter on one end and fold over ; let them rise on the pans before baking. They ought to bake in ten or fifteen minutes. In cold weather the sponge should be made at night.
PARKER HOUSE ROLLS.
Mrs. L. J. Tilton. Boil one pint of sweet milk, and when partly cooled
melt in it half a cup of white sugar and one tablespoon of lard or butter; when lukewarm, add half a cup of yeast; make a hole in two quarts of flour and pour this mixture in. If for tea, set to rise over night, in the morning mix well and knead for half an hour, then set to rise again ; about four o'clock knead again for ten or fifteen minutes ; roll out thinner than for biscuit, rub melted butter upon half the surface and fold it upon the other ; set to rise once more in pans, and. when light bake twenty minutes in a hot oven.
DETROIT ROLLS.
Records on this page
RollsGraham BreadGraham BreadGraham BreadLight Bread DoughPaokee House RollsPaokee House RollsPaokee House RollsDetroit RollsBrown RollsVermont Biscuit