The Cook County cook book

DELICIOUS ROLLS.— Set a sponge at 9 o'clock in the evening with a pt. of new milk, warmed, and ^ cup yeast with flour enough to stir with a spoon. Beat until it is perfectly smooth. When the sponge is very light next morning, add 1 cup each of sugar and butter and 4 eggs, cream the butter and sugar together. Add Yz teaspoon of soda dissolved in a little water, and the eggs, I at an time, well beaten, or the yolks well beaten, then the whites well beaten. Mix this into the sponge and beat it thoroughly. Sift in enough flour by degrees to make it as stiff as can be stirred with a wooden spoon. Let it rise again until very light and spongy. Flour your hands and pinch off enough to make a cake, a little larger than an egg. Mould it with as little handling as possible. Bake in pans on buttered paper, but do not let them touch each other. Let them rise again very light, before baking. When baked mix up the yolk of an egg with a little milk and spread over the top of the rolls with a cloth and sift flour over that. — Mrs. C. E. Westinghous, Mayfair, 111. FRENCH ROLLS.— Add to 1 pt. scalded milk 1 teaspoon salt, J4 cake yeast, Yz cup sugar, 1 tablespoon butter; stir in flour to make a sponge, let rise over night. Next morning mix stiff and set to rise again; mix down twice, cut with cake cutter and double over; cook in moderately hot oven. — Mrs. Ella Fairchild, Palatine, Ill. FRUIT ROLLS. — Y^ cup shortening, and sufficient sweet milk to make a dough. Mix 3 cups flour and 6 very scant teaspoons baking powder thoroughly; add 2 heaping tablespoons sugar and salt and rub in shortening, then add milk, stirred in gradually. Turn dough on board and knead a little, then l-oll out and brush with melted butter; cut with biscuit cutter, and on half sprinkle raisins, turn other half over it and bake, — Mrs. C. C. Cleveland, Bartlett, 111. FRUIT AND NUT ROLLS.— Sift together 3 times 3 cups flour, 4 teaspoons baking powder, J^ cup wbite sugar and Y2 teaspoon salt. Work in from Yi to Y^ Y^ cup of shortening, then mix to a dough with milk. Turn the dough on to a floured board, knead slightly; then roll out into a rectangular sheet about Y2 of an inch thick. Brush over the sheet of dough with softened butter, sprinkle with sultana raisins or currants and hazel nuts cut into several pieces. Roll up the dough compactly, then cut the roll in pieces 1 inch long. Set these on end close together in a buttered pan. Bake about 20 minutes. — Mrs. William Myers, Franklin, 111. GRAHAM ROLLS.— Stir a pinch of salt and Y2 teaspoon of soda into 1 cup of sour milk. Add a little graham flour, then 1 beaten egg and enough more graham flour to make a stiff batter, lastly add 1 teaspoon melted shortening, put in hot pans in hot oven. — Mrs. C. E. Westinghous, Mayfair, 111. PARKER HOUSE ROLLS.— Scald 2 cups milk, add 3 tablespoons butter, 2 tablespoons sugar, 1 teaspoon salt. When warm add 1 yeast cake dissolved in Y\ cup lukewarm water and 3 cups flour; beat well, cover and let rise until light, cut down and add enough flour to knead and roll out to Yz inch thickness, shape with biscuit cutter first dipped in flour; dip the handle of a silver knife in flour and with it make a crease through the middle of each roll,