Cookery for every household

Sieve the flour into a basin, rub in the butter thoroughly, and make a well in the centre. Mix the yeast with the salt until smooth and creamy, then pour on to them the tepid water. Strain this into the centre of the flour, and mix up quickly into a dough. Turn out on a well -floured board, and knead until smooth. Then form it into a long roll, and cut across in pieces about 3 inches in length. Place these on a greased and floured tin and set them to rise in a warm place about 1 hour. When well risen, bake the rolls in a quick oven until brown and crisp. Note. — A little sugar may be added to these rolls if wished. Time to bake, 15 to 20 minutes. Probable cost, 4 d. 2659. Milk Rolls 1 lb. flour. 1 or 2 oz. butter. £ tea-sp. salt. 2 tea-sps. baking powder. About £ pt. milk. Sieve the flour, salt, and baking powder into a basin and rub in the butter as lightly as possible. Make a well in the centre, and add enough milk to make a softish dough. Mix quickly and lightly, then turn out on a floured board, and form the dough into small rolls. Place them on a greased and floured baking tin and bake at once in a quick oven. The time required will depend on the size of the rolls, from 15 to 20 minutes. When brown and crisp, brush the rolls over with a little milk or melted butter to glaze them. Note. — Success will depend on quick and light working up, and putting the rolls at once in a good oven. Probable cost, 5 d. or 6 d. 2660. Wholemeal Rolls \ lb. wholemeal flour. | lb. ordinary flour. 1 tea-sp. salt. 1 tea-sp. castor sugar. 1 dessert-sp. baking powder. 1 or 2 oz. butter. About J pt. milk. Put all the dry ingredients into a basin and mix them together. Rub in the butter with the tips of the fingers, and make a well in the centre. Add the milk by degrees until a softish dough is formed, then turn on to a floured board and knead lightly until free from cracks. Divide into about twelve equal portions, and form into little rolls. Place them on a greased and floured baking tin, brush over with beaten egg or milk, and bake in a good oven until brown and well risen. Time to bake, about 20 minutes. Probable cost, 6 d. 2661. Yorkshire Dinner Rolls 1J lbs. flour. 2 oz. lard or butter. £ oz. yeast. 1 tea-sp. salt. 1 lump sugar. 1 pt. milk. Sieve the flour into a basin and make a well in the centre. Melt the butter or lard in a saucepan, add the sugar and milk, and heat them to a lukewarm temperature. Cream the yeast with the salt, pour the milk, &c., on to it, and strain into the middle of the flour. Work the flour gradually into the liquid, and then beat the dough with the hand from 20 to 30 minutes until it looks light and full of air bubbles. Then cover the basin, and set the dough to rise in a warm place. When well risen, work in enough flour to prevent its sticking, form into small rolls, and place them on a greased . and floured tin. Set to rise again for a few minutes and then bake in a good oven. When nearly ready, brush the rolls over with a little milk. Time to bake, 20 to 30 minutes. Probable cost, 7 d. 2662. Brioche \ lb. flour. 4 to 6 oz. butter. 1 tea-sp. sugar. A pinch of salt. 3 small eggs. £ oz. yeast. Warm water.