My mother's cook book

BREAD. Wheat Bread. — Three and one-half pounds of flour, one ounce of compressed yeast, one dessert spoonful of salt, one and three-quarters pints of. tepid water. Place in a large mixing bowl or pan three pounds of the flour and mix with it the salt. Put the yeast cake into a bowl and covering it with the tepid water let it dissolve. Make a hole in the centre of the flour and into this , pour the yeast and water, pouring it through a strainer to remove any remaining lump. Stir into this from the side the dry flour, until all becomes smooth, and covering the bowl place it in a warm, diy place giving its contents two hours in which to rise. ' At the end of this time sprinkle the remaining half pound of flour over the light dough and knead all together until the dough cleaves cleanly from the sides of_ the bowl or pan. Divide the doTigh into two equal parts, mould these into loaves and greasing slightly two bread pans; place the loaves therein and set them in a warm place for. half an hour to rise. When this time expires place the bread pans into a moderate oven and bake the bread for one hour and a half. .;' When done the bread should be placed upon a sieve or folded towel to cool before being put away, otherwise the steam which it generateSjbeing put into a close place hot, will make it damp and heavy, and inclined to crumble when dry. FRENCH ROLLS. Notes, — Rye bread may be made from wheaten potato sponge. The sponge must be set over night by taking three potatoes, boiling them, and mashing these in a half pint of the liquor in which they are boiled, stir in also wheat flour until a light batter is made and breaking into this half of a yeast cake mix all thoroughly together and stand in a warm place to rise. With the addition of this yeast, the rye bread is prepared in the same manner as the wheat. Flour should be sifted for bread as well as for pastries and cake. Milk Rolls. — One pound of flour, one ounce of butter, one ounce of sugar, one teaspoonful of baking powder, one saltspoonful of salt, one-half pint of milk. Put the flour into a bowl and rub into this the butter with the hands. Add to this the salt, half an ounce of the sugar and the baking-powder. Make a well in the centre of the mixture, pour into it the milk, stir into this the dry flour from the sides, and turning all out upon a mixing board, knead all together as quickly and lightly as possible. Cut the dough into six pieces, and draw each piece quickly to the length of about four inches, with a sharp knife cut each roll twice across the top, place them side by side upon a slightly floured baking tin, and bake them in a quick oven for twenty minutes. At the end of this time withdraw the tin from the oven, brush the rolls over with a little milk, sprinkle over their tops the remainder of the sugar, and return them to the oven for one minute to dry the milk. Serve hot. Note. — In using baking powder for dough, the quicker the mixture containing it is baked, and the less handled, the more satisfactory the result. French RoUs. — One ounce of butter, one saltspoonful of salt, one-half pint of milk^ one egg, two tablespoonfuls of brewer's yeast, one and one-half pounds of flour. 192 SttkAL) Ai^OCAkES. First place the butter and milk together in a, tin basin and placing this over the fire, let them heat until the milk becomes tepid. Put the yeast into a mixing bowl, and pour oyer this the tepid mixture. Beat the egg thoroughly, and pour this also into the bowl, together with the salt, stir into the mixture the flour, cover the bowl with a cloth and stand it in a warm place for two hours, to allow its contents to become light.