The Institute cook book

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and a half cups of flour and beat well. Cover and set aside, in a warm place to rise for one hour or until light. Add to this the butter and sugar creamed, the fruit — citron, raisins and currants in equal parts — which has been floured, the balance of the flour or enough to make a good cake batter, the salt, and eggs well beaten. Beat for ten minutes; pour into well-buttered molds, filling them about half full; cover and let rise until molds are nearly full ; then bake in a moderate oven. If made into two cakes, they should bake forty-five minutes; one large cake should bake one hour. BRIOCHE 1 cake compressed yeast 1 cup butter 1/2 cup milk, scalded and cooled 4 cups sifted flour 2 tablespoons sugar 8 eggs 1 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one cup of flour to make sponge. Beat well; ; cover and set to rise in warm place, free from draft, until light — about three quarters of an hour. To the rest of the flour add one tablespoon of sugar, butter softened, four eggs and salt. Beat all in well; add sponge and beat again thoroughly; add the other four eggs, unbeaten, one at a time, beating thoroughly. Cover and let rise until light — about four hours, and beat again. Chill in the refrigerator over night. In the morning, shape by rolling under hand into long strips about twenty-seven inches long and three fourtlis inch thick, bringing ends together, and twist like a rope. Form into rings; FRESH FROM THE OVEN Coffee Loaf Cake English Scones Sally Lunns Fa^uy of°F<fur BREAD, HOT-CAKES, ETC. place on well-buttered pans to rise. When double in size, glaze with white of egg diluted with water. Bake in a moderate oven fifteen minutes. Ice while hot, with plain frosting. Spread with almonds. MORAVIAN CAKE 1 pint bread dough 1% cups sugar % cup butter 3 eggs Sugar and cinnamon Beat the butter into the bread dough; add the sugar and eggs and beat thoroughly. Pour into buttered pans; let rise for one hour; sprinkle thickly with sugar and cinnamon and bake in a quick oven. BREAD RUSK 1 pint bread dough Butter size of egg 34 cup sugar Grated nutmeg Spread the bread dough open; work the other ingredients into it; roll out; cut in cubes; put them in buttered pans and set in a warm place until very light. Bake in a quick oven. CHILDREN'S RUSK 1 cake compressed yeast V2 cup butter 2 cups milk, scalded and cooled 1 cup sugar 1 tablespoou sugar 1 egg 6 cups sifted flour 1/2 teaspoon salt 1 cup currants