Healthful cookery

Rolls. — Well-kneaded and risen bread-dough is made into a variety of small forms termed rolls, by rolling with the hands or with a rolling-pin, and afterward cutting or folding into any shape desired, the particular manner by which they are folded and shaped giving to the rolls their characteristic names. Dough prepared with rich milk or part cream makes the best rolls. It may be divided into small, irregular portions, about one inch in thickness, and shaped by taking each piece separately in the left hand, then with the thumb and first finger of the right hand, slightly stretch one of the points of the piece, and draw it over the left thumb toward the center of the roll, holding it there with the left thumb. Turn the dough, and repeat the operation until you have been all around the dough, and each point has been drawn in; then place on the pan to rise. Allow the rolls to become Breads very light, and bake. Roils prepared in this manner are termed “ Imperial Rolls,” and if the folding has been properly done, when well baked they will be composed of a succession of light layers, which can be readily separated. What are called “ French Rolls ” may be made by shaping each portion of dough into small oval rolls quite tapering at each end, allowing them to become light, and baking far enough apart so that one will not touch another. If, when the dough is light and ready to shape, it be rolled on the board until about one eighth of an inch in thickness, and cut into five-inch squares, then divided through the center into triangles, rolled up, beginning with the wide side, and placed in the pan to rise in semicircular shape, the rolls are called “ Crescents.” What are termed “ Parker House Rolls ” may be made from well-risen dough prepared with milk, rolled upon the board to a uniform thickness of about one-fourth inch ; cut into round or oval shapes with a cutter; folded, one third over the other two thirds ; allowed to rise until very light, and baked. The rolled dough may be folded into a “ Braid ” by cutting into strips six inches long and one wide, joining the ends of each three, and braiding. Healthful Cookery The heat of the oven should be somewhat greater for rolls and biscuit than for bread. The time required will depend upon the heat and the size of the roll, but it will seldom exceed one-half hour. Neither rolls nor biscuit should be eaten hot, as they are then open to the same objections as other new yeast bread. Graham or Wheat-Meal Salt-Rising Bread. — Put two tablespoonfuls of milk into a half-pint cup, add boiling water to fill the cup half full, one-half teaspoonful of sugar, one-fourth teaspoonful of salt, and white flour to make a rather stiff batter. Let it rise overnight. In the morning, when well risen, add a cup and a half of warm water, or milk scalded and cooled, and sufficient white flour to form a rather stiff batter. Cover, and allow to rise again. When light, add enough sifted Graham or wheatmeal flour to knead. When well kneaded, shape into a loaf; allow it to become light again in the pan, and bake. All utensils used should be first well sterilized by scalding in hot water. *Gluten Bread. — Warm water, about i pint, 3 tablespoonfuls soft yeast, 1 saltspoonful salt, 3 tablespoonfuls sweet cream.