Boston Cooking-School cook book

When milk is lukewarm, add dissolved yeast cake and 3 cups flour; cover and let rise until mixture is light. Add remaining flour with other ingredients, except currants; cover and again let rise until mixture doubles in bulk. ‘Turn on floured cloth and knead in currants. Shape into biscuits, place in buttered pan close together, cover, and let rise. Brush tops with milk. Bake in moderately hot oven (375° F.) 25 minutes. Take from oven. Brush over with melted butter. Sprinkle with powdered sugar. Makes 24 to 30 buns. COFFEE ROLLS 2 cups scalded milk 1 egg 1% yeast cakes Y% teaspoon cinnamon Y% cup butter 1 teaspoon salt V4 cup lard Melted butter Y cup sugar Confectioners’ sugar Flour (about 6 cups) Vanilla When milk is lukewarm, add yeast cakes, and as soon as dissolved add 34% cups flour. Beat thoroughly, cover, and let rise. Add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Roll into long, rectangular piece 14 inch thick. Brush over with melted butter, fold from ends toward center to make 3 layers, and cut off pieces 34 inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake 20 minutes in moderate oven (350° F.). Cool slightly. Brush over with confectioners’ sugar moistened with boiling water and flavored with vanilla. Makes 30 to 36 rolls. COFFEE CAKES OR BRIOCHE 1 cup scalded milk 4 cup sugar 4 egg yolks 2 yeast cakes 3 eggs V4 teaspoon lemon extract or 24 cup butter 2 pounded cardamom seeds 42 cups flour Cool milk to lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients. Beat thoroughly 10 minutes. Let rise 6 hours. Chill in refrigerator overnight. Finish like Coffee Rolls (p. 84). Makes 24 coffee cakes. Baba Cakes. To 1)% cups dough, add 14 cup each, raisins seeded and cut in pieces, currants, and citron thinly sliced, previously soaked in maraschino sirup for 1 hour. Shape in large biscuits. Place in buttered muffin pans. Cover, let rise, and bake 25 minutes in moderately hot oven (375° F.). Flates. Shape dough like Bread Sticks. Place on a buttered sheet, cover, and let rise 15 minutes. Brush over with an egg white, slightly beaten and diluted with 14 tablespoon cold water. Sprinkle with powdered sugar and bake 10 minutes in moderate oven (350° F.). These are delicious served with coffee or chocolate. Rum Cakes. Shape in large biscuits. Fill buttered molds 22 full. Cover and let rise to fill molds. Bake 25 minutes in moderately hot oven (375° F.).. Dip in Rum Sauce (4% cup sugar cooked with 1 cup water 5 minutes, then 14 cuprum added). Pour remaining sauce around cakes. HOLLAND BRIOCHE CAKES 1 cup scalded milk 2 eggs, well beaten 14 cup sugar 14 cup melted butter 1 yeast cake Y4 teaspoon salt 3 cups flour Grated rind 44 lemon Add sugar to milk. When lukewarm, add yeast cake broken in pieces, and when yeast cake is dissolved, add 11% cups flour; cover and let rise until full of bubbles. Add eggs and remaining ingredients. Cover and again let rise. Shape, let rise and bake like Coffee Rolls (p. 84). Makes 20 to 24 cakes. RAISED MUFFINS 1 cup scalded milk 34 teaspoon salt 1 cup boiling water 1 yeast cake 2 tablespoons butter 1 egg, well beaten 14 cup sugar 4 cups flour Add butter, sugar, and salt to milk and water. When lukewarm, add yeast cake and, when dissolved, egg and flour. Beat thor- oughly. Cover, let rise until light. Fill buttered muffin pans 2 full. Let rise until pans are full. Bake 30 minutes in moderately hot oven (375° F.). Makes 24 to 30 muffins.