Boston Cooking-School cook book

Butterscotch Pecan Rolls. Before placing Butterscotch Biscuits in pan, sprinkle butter and sugar mixture with 14 cup pecan nut meats. QUICK ROLLS (Using Electric Beater) 1 cup scalded milk 1 teaspoon salt 2 tablespoons butter 1 yeast cake, dissolved in 1 tablespoon sugar V4 cup lukewarm water 1 egg 4 cups flour (bread, all-purpose, or half whole wheat) Sugar may be increased to 14 cup to make sweeter rolls. Add butter, sugar, and salt to milk. Cool to lukewarm, add egg, softened yeast cake, and 14% cups flour. Beat 2 minutes with electric beater. Add remaining flour to make dough stiff enough to handle. Dough may be stored in refrigerator, tightly covered, ‘until wanted. Two and a half hours before needed, turn onto slightly floured pastry cloth or board. Shape in any of the ways suggested under Standard Rolls (p. 75). Arrange in buttered pans, cover and let rise until double in bulk (about 2 hours). Bake in hot oven (425° F.) 12 to 20 minutes, according to size of rolls. Makes 24 to 30 rolls. a C4 Shape Mixture for Quick Rolls in Any of the Ways Suggested under Standard Rolls, Wreaths, etc. WREATHS Work into 1 cup bread dough 44 cup butter and 14 cup lard, using hands or pastry mixer. When thoroughly blended, turn onto floured board and knead, using just enough flour to prevent sticking. Cut off pieces and roll like small bread sticks; then shape into rings (see illustration above). Dip upper surface in almonds, blanched, chopped, and seasoned with salt. Arrange on buttered baking sheet and bake in hot oven (400° F.) until delicately browned. BREAD STICKS 1 cup scalded milk 1 yeast cake dissolved in 4 cup butter Y4 cup lukewarm water 1% tablespoons sugar 1 egg white, well beaten 14 teaspoon salt 3% cups flour Add butter, sugar, and salt to milk. When lukewarm, add dissolved yeast cake, egg white, and flour. Knead, let rise, shape, \ and put 1 inch apart on cooky sheet, or in bread-stick pans. Let _ rise again and start baking in hot oven (425° F.). After 5 minutes reduce heat to moderate (350° F.), that sticks may be crisp and dry. To shape sticks, first shape into ‘small biscuits, roll on board (where there is no flour) with hands until 8 inches long, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks. This mixture may also be shaped and baked in any of the ways suggested for Standard Roll Mixture. Bowknot Rolls. Roll 14 inch thick, cut strips 34 inch wide, and braid. Salad Sticks. Let rise and add salt to dough, allowing 2 teaspoons to each cup of dough. Shape in small sticks, let rise again, sprinkle with salt, and bake in slow oven (300° F.). If preferred glazed, brush over with egg yolk slightly beaten and diluted with Y tablespoon cold water. PARMESAN CHEESE STICKS Turn 1 cup bread dough onto a floured board, pat and roll in rectangular shape as thin as possible. Spread with 1 tablespoon butter, dredge with flour, and fold from ends to make 3 layers. Repeat 3 times and cut in finger-shaped pieces. Arrange on cooky sheet, cover, let stand 15 minutes, and bake in hot oven (425° F.). Remove from oven, brush over with egg white, and roll in grated Parmesan cheese, seasoned with salt and cayenne. Return to oven and bake 4 minutes. FRENCH CRESCENT OR CROSSETT ROLLS 1 cup scalded milk 1 yeast cake dissolved in 1 tablespoon lard 4 cup lukewarm water 1 tablespoon sugar _ Flour (about 21% cups) 34 teaspoon salt 1 cup butter Cream Add lard, sugar, and salt to milk. When lukewarm, add dissolved yeast cake and flour to knead. Turn onto slightly floured cloth, knead, return to bowl, cover, let rise until doubled in bulk. Chill in refrigerator. Turn onto slightly floured cloth, pat and roll into rectangle, 14 inch thick. Spread with 4 tablespoons creamed