Lunch Rolls. — 1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 pint milk✪ Lunch Rolls. Sift together flour, salt, and powder ; mb in the shortening ; add milk, mix to a smooth dough to be easily handled. Flour the board, turn out dough, give 1 or 2 quick kneadings to give it smoothness. Roll out little over Vi inch thick, cut out with round cutter about 2Vi inches in diameter ; lay them on greased baking- tin (fig. XIV), ( just touching (in rows evenly), wash over with milk, bake in fairly hot oven 25 minutes. Wash them over again with milk when taken from oven. Twist Rolls. — Prepare dough as for lunch roUs. Cut in pieces size of egg. Roll each with hands into plain roU tapering at ends and 5 inches long. Lay 3 together ; begin in middle and braid to end ; turn over and braid opposite end. Mold and twist all the pieces of dough in the same way. Lay well apart on flat greased pans. Brush with milk, bake golden brown in very hot oven. Dinner Rolls. — Prepare dough as for lunch rolls, but slightly stififer. Knead and roll out quite thin. Cut in strips 3 inches wide. Roll strips up very tight; they should not be too thick. Lay well apart on greased flat pans, bmsh with mUk, and bake in very hot oven. French Rolls. — Make dough as for lunch rolls. Knead on board. Divide into pieces size of an egg. Form each into a short, thick, tapering roll. Put together by twos, side by side, pinching ends together a little. Place on flat greased pans. Bmsh with milk. Bake in very hot oven. Parker House Rolls. — Prepare Arm dough as for dinner roUs. Knead and roll out Vij ) inch thick. Cut into 3-inch circles. Press j pencil down across middle of each ; mb edges with soft butter. Double each, lay 1 inch apart on flat greased pans. Brush with milk, and bake in hot oven. Fruit Rolls. — Mix together 1 quart flour, 1 teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder; mb in 2 tablespoons butter. Cut fine V4 pound citron, seed and halve V4 pound raisins.✪ Fruit Rolls Mix fruit evenly with dry ingredients, make to a firm dough with milk. Knead on board for a moment, divide into pieces size of egg, make into long rolls, lay 1 inch apart on flat greased pans, bmsh with milk. Bake in a very hot oven. Hot Biscuits, Cakes, and Muffins Experienced housekeepers agree that breakfast is difficult to cater for. Even the appetite ordinarily easy to satisfy is likely to be captious when approaching the first meal of the day. Every article of food upon the breakfast-table, therefore, should be perfect — the coffee as clear as amber, the bacon white and crisp, the biscuits flaky, ten- der, delicious. As a nation we approve of hot-breads, and most of all at the breakfast-table. And while we eat and enjoy them, we have the satisfac- tion of knowing that American methods and American cookery have made them healthful as well as appetizing and nutritious. And of all the breakfast foods, nothing is so appetizing, so appetite-whetting, so always dependable, so satisfying, as the light, flaky, hot biscuit, with a crisp, brown emst, just from the oven, broken apart without use of knife, and spread with butter; or, to top off the meal, with honey, jam, or marmalade.

AI-modernized reading of the original text

Lunch Rolls. — 1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 pint milk. Sift together flour, salt, and powder ; mb in the shortening ; add milk, mix to a smooth dough to be easily handled. Flour the board, turn out dough, give 1 or 2 quick kneadings to give it smoothness. Roll out little over Vi inch thick, cut out with round cutter about 2Vi inches in diameter ; lay them on greased baking- tin (fig. XIV), ( just touching (in rows evenly), wash over with milk, bake in fairly hot oven 25 minutes. Wash them over again with milk when taken from oven. Twist Rolls. — Prepare dough as for lunch roUs. Cut in pieces size of egg. Roll each with hands into plain roU tapering at ends and 5 inches long. Lay 3 together ; begin in middle and braid to end ; turn over and braid opposite end. Mold and twist all the pieces of dough in the same way. Lay well apart on flat greased pans. Brush with milk, bake golden brown in very hot oven. Dinner Rolls. — Prepare dough as for lunch rolls, but slightly stififer. Knead and roll out quite thin. Cut in strips 3 inches wide. Roll strips up very tight; they should not be too thick. Lay well apart on greased flat pans, brush with milk, and bake in very hot oven. French Rolls. — Make dough as for lunch rolls. Knead on board. Divide into pieces size of an egg. Form each into a short, thick, tapering roll. Put together by twos, side by side, pinching ends together a little. Place on flat greased pans. Brush with milk. Bake in very hot oven. Parker House Rolls. — Prepare firm dough as for dinner roUs. Knead and roll out Vij ) inch thick. Cut into 3-inch circles. Press j pencil down across middle of each ; rub edges with soft butter. Double each, lay 1 inch apart on flat greased pans. Brush with milk, and bake in hot oven. Fruit Rolls. — Mix together 1 quart flour, 1 teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder; mb in 2 tablespoons butter. Cut fine V4 pound citron, seed and halve V4 pound raisins. Mix fruit evenly with dry ingredients, make to a firm dough with milk. Knead on board for a moment, divide into pieces size of egg, make into long rolls, lay 1 inch apart on flat greased pans, brush with milk. Bake in a very hot oven. Hot Biscuits, Cakes, and Muffins Experienced housekeepers agree that breakfast is difficult to cater for. Even the appetite ordinarily easy to satisfy is likely to be captious when approaching the first meal of the day. Every article of food upon the breakfast-table, therefore, should be perfect — the coffee as clear as amber, the bacon white and crisp, the biscuits flaky, tender, delicious. As a nation we approve of hot-breads, and most of all at the breakfast-table. And while we eat and enjoy them, we have the satisfaction of knowing that American methods and American cookery have made them healthful as well as appetizing and nutritious. And of all the breakfast foods, nothing is so appetizing, so appetite-whetting, so always dependable, so satisfying, as the light, flaky, hot biscuit, with a crisp, brown emst, just from the oven, broken apart without use of knife, and spread with butter; or, to top off the meal, with honey, jam, or marmalade.

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The royal baker and pastry cook