Domestic science, principles and application

Mix flour into the sponge. (Allow 10 minutes.) Two girls should work together. Knead dough. (15 minutes.) Demonstrate shaping of rolls. (Allow about 10 minutes.) Class shape rolls. (Allow about 15 minutes.) Omit the second rising for class work. Let rolls rise in slightly warmed ovens ^ hour. Class wash dishes. Bake rolls 15 to 20 minutes. (141) 1. Parker House Rolls (3 hr.) 2 c. milk 34 c. butter 1 tsp. salt 1 cake compressed yeast 2 tbsp. sugar }i c. lukewarm water 63^ c. flour (more or less) Method. — Mix yeast with the lukewarm water. Scald the milk and add the butter, sugar, and salt ; when lukewarm add the dissolved yeast. Add enough flour to make a drop batter. Beat well and let rise until double in bulk. Add enough more flour to make a stiff dough. Knead and let rise until double in bulk. Roll out to about }4 inch in thickness. Cut with a cooky cutter, spread with melted butter, and crease the middle with a knife handle. Fold double, put close together in the pan, let rise until double their size. When ready to bake, brush with milk or slightly beaten egg. Bake in a hot oven 12 or 15 minutes. {Basis for 2, ^ cup sponge.) 2. Clover Leaf Rolls Method. — Use the same rule as for Parker House Rolls. For one roll, shape three small balls of dough about an inch in diameter. Place the balls together in a greased muffin tin. Let rise, and bake as other rolls. 3. Cinnamon Rolls Method. — Use the same sponge and method as for Parker House Rolls. Roll out sponge to 3^ inch thickness, brush with melted butter, sprinkle with sugar and cinnamon. Roll up the dough and cut off rolls an inch thick. Place in buttered pans, let rise, and bake as other rolls. 4. German Coffee Cake ^ c. scalded milk 3^ c. sugar 2}4: c. flour (more or less) 2 eggs 1 cake compressed yeast 2 tbsp. lukewarm water }4 c. butter }/^ tsp. salt 3^ c. raisins Chopped walnuts BREAD— ROLLS 143 Method. — Set a soft sponge with the dissolved yeast, the warm milk, and half of the flour. When it has risen to twice its bulk, beat well and add the butter, sugar, beaten eggs, and salt. Add the raisins after mixing them with the rest of the flour. The mixture should be a thick batter. Beat thoroughly, let rise once more, beat down, and pour into a greased pan. When light, bake slowly, sprinkling with sugar and chopped nuts when partly done. If it is first spread quickly with a little white of egg and water, the nuts and sugar will form a better crust. If well made, this cake has a close grain and will keep moist for several days. It may also be baked in deep muffin tins. 5. Zweiback }/2 c. scalded milk . 2 cakes compressed yeast 1/2 tsp. salt 4 tbsp. melted butter 14 c. sugar 3 eggs 3 to 33^ c. flour Method. — Dissolve the yeast cakes in the milk when it is lukewarm. Add the salt and enough flour to make a batter. Let rise until very light; then add the sugar, butter, eggs not beaten, and enough flour to handle on a board. Shape in long rolls as for finger rolls, place close together on a buttered pan in rows two inches apart. Let rise again, and bake 20 minutes. When cold, cut diagonally in half-inch slices, and toast evenly in the oven. Serve with coffee for breakfast. PROTEIN— MEAT Stock Soups