My best 250 recipes

Pare and boil half a pound of white potatoes; drain; dust lightly with salt; shake them until dry and press them through a colander. Add one pint of scalded milk, two tablespoonfuls of butter, a tablespoonful of sugar, two eggs well beaten, and one compressed yeast cake dissolved in a quarter of a cupful of warm water. Add a quart of white flour, and beat continuously for five minutes ; then add flour slowly until you have a soft dough; knead for ten minutes until it is light and elastic. Put it in a bowl that has been slightly buttered; cover and stand in a warm place, 75° Fahrenheit, until it has doubled its bulk, or about three hours and a half. Divide it in two loaves, mould each lightly, put in greased square pans; cover and stand in the same place for one hour and a quarter, and bake in a moderate oven for three-quarters of an hour. 136 My Best 250 Recipes POCKETBOOK ROLLS Scald one pint of milk. Rub a rounding tablespoonful of butter in a quart and a pint of white flour; put it in a bowl and make a well in the centre. Add one yeast cake, dissolved in three tablespoonfuls of warm water, to the cool milk; pour it in the well, and dust the flour from the sides of the bowl over the top of the milk ; do not stir, but cover and stand in a warm place, 75° Fahrenheit, for three hours. Stir in gradually the flour, adding a teaspoonful of salt. Take this soft dough on the board, knead continuously for fifteen minutes; then pound it with a potatomasher for ten minutes longer, turning and folding almost constantly. Roll the dough in a sheet half an inch thick ; cut with a large round cutter ; press the centre with the back of a knife handle; brush one-half with a little melted butter and fold over the other, slightly pressing the two together. Stand in a shallow greased pan, sufficiently far apart not to touch in baking. Cover the pan and stand in a warm place for one hour and a half. Brush the tops lightly with milk, and bake in a quick oven, 400° Fahrenheit, for twenty minutes. GERMAN NUT HORNS OR CRESCENTS These are exceedingly nice rolls to serve with salads at evening or afternoon receptions. My Best 250 Recipes 137 Heat a pint of milk in a double boiler; take from the fire, add three tablespoonfuls of sugar, one tablespoonful of butter and half a teaspoonful of salt; when lukewarm add a compressed yeast cake dissolved in a quarter of a cupful of cold water. Add one pint of flour and beat continuously for five minutes; then add slowly sufficient flour to make a soft dough; knead until it loses its stickiness. It must not be as stiff as bread. Cover the bowl, stand in a warm place, 75° Fahrenheit, for three hours and a half; turn the dough carefully on a floured board ; do not knead. Roll lightly in a sheet half an inch thick. Cut in crescents; stand them in a greased baking-pan sufficiently far apart as not to touch in the baking ; cover for about three-quarters of an hour, or until they are very light. Run them in a very hot oven, 400° Fahrenheit. Beat the white of an egg, a tablespoonful of sugar and one of milk until well mixed. Have ready blanched and chopped fine twenty-four almonds. When the crescents have been in the oven for ten minutes draw them to the door, brush the tops with the egg mixture, sprinkle thickly with almonds, push them back, and bake for five minutes longer. PULLED BREAD To pull bread the bread must be baked in long loaves, the grain running from end to end; 138 My Best 250 Recipes