The Institute cook book

Beat the butter and sugar to a cream; add the eggs; then the baking powder and flour which have been sifted together, alternately with the milk. Have the dough as soft as it is possible to roll out. Place it on a pie board well dusted with flour; roll out about one fourth of an inch in thickness; spread thickly with sugar, cinnamon, currants and syrup molasses; then carefully roll the dough into one long roll ; cut into buns about one inch high and place them rather closely in a greased pan. Bake in a moderate oven. CINNAMON CAKE 1 cake compressed yeast 1/2 cup light brown sugar 1/2 cup milk, scalded and cooled 2 level tablespoons butter 1 tablespoon sugar 1 egg 2 cups sifted flour Vi teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add three fourths cup of flour, to make a sponge. Beat well; cover and let rise forty -five minutes in a moderately warm place. Add butter and sugar creamed, egg well beaten, about one and one fourth cups of flour, or sufficient to make a soft dough, and the salt. Knead lightly; place in greased bowl; cover and let rise in a warm place about two hours, or until double in bulk. Roll one half inch thick; place in well-greased pan and let rise until light. Cut across top with sharp knife; brush with egg; sprinkle liberally with sugar and cinnamon. Bake twenty minutes in a moderately hot oven. DOUGHNUTS 1 cake compressed yeast Vi cup sugar 114 cups milk, scalded and cooled 3 level tablespoons butter 1 tablespoon sugar 1/2 teaspoon mace 41/2 cups sifted flour 2 eggs 14 teaspoon salt Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add half of the flour and beat well. Cover and set aside to rise in a warm place for about one hour, or until bubbles burst BREAD, HOT-CAKES, ETC. FamToV/Jur on top. Add to this the butter and sugar creamed; mace, eggs well beaten, the remainder of the flour to make a soft dough, and last the salt. Knead lightly; place in well-greased bowl; cover and allow to rise again in warm place for about one and a half hours. When light, turn on floured board ; roll to about one fourth inch in thickness. Cut with small doughnut cutter; cover and let rise again, on floured board or paper, in warm place until light — about forty-five minutes. Drop into deep, hot fat with side uppermost which has been next to board. When a film of smoke begins to rise from fat, it will be found a good temperature to cook doughnuts. Doughnuts made by this method do not absorb the fat, for the reason that they rise before and not after they are put into the grease. DUTCH CAKE 1 pound bread dough 1 egg 1/2 pound sugar 1/2 pound seeded raisins 1/2 pound butter Cinnamon and nutmeg Mix the sugar, butter and beaten egg into bread dough; when thoroughly incorporated flavor with cinnamon and nutmeg; and add the fruit. Put into a greased pan and let rise for an hour or more; then bake slowly. BOHEMIAN HOUSKA 1 cake compressed yeast 1/3 cup melted butter V4 cup lukewarm water 1/2 cup citron, cut fine 2 cups milk, scalded and cooled 1/2 cup raisins 1/2 cup sugar 1/2 cup chopped almonds 1 egg 1/2 teaspoon salt 71/2 cups sifted flour