European and American cuisine

Raisin Bread. — Break 2 yeast cakes into 1 cup of lukewarm milk, add 1 teaspoonful sugar, set the cup in a warm place till the yeast rises to the surface. Sift 1 pint of flour into a bowl, add 1 teaspoonful salt, 1 cup lukewarm milk, and the yeast, mix into a smooth batter ; cover and set it in a warm place to rise till very light, which will take about 1 hour. In the meantime stir 6 ounces butter with 6 ounces sugar to a cream, add 2 eggs and the grated rind of 1 lemon, mix well together ; then add the sponge and sufficient flour to make a soft dough. Turn it on to a floured board ; add Y2 cupful seedless raisins and 1 cupful fine-sliced citron ; work until it does not stick to the hands. Return the dough to the bowl, cover and let it rise in a warm place to double its size, then mold it lightly into a loaf, put into a round buttered form or in a form with a tube in center ; let it rise again to double its size, brush over with beaten egg mixed with a little milk, and bake 1 hour in a medium-hot oven, or till done. Vienna Rolls. — Break 2 yeast cakes into Y2 cup of lukewarm milk, add 1 teaspoonful sugar, let stand till the yeast rises to the surface. Put 1 cup sifted flour into a bowl, add the yeast, and mix to a soft dough ; lay it into a bowl, pour over Y2 gill warm milk, cover and let stand till very light (this is called leaven). In the meantime sift 3 pints flour into a bowl, add 2 tablespoonfuls sugar, 1 teaspoonful salt, and 1Y2 cupful lukewarm milk, and work into a firm dough ; put it on to a floured board and knead well ; then break the dough into small pieces, knead them again together into a smooth dough ; repeat this three times ; then add in small pieces 2 ounces of butter. Knead the dough five minutes longer, then add the leaven ; work until the dough is perfectly smooth and does not stick to the hands, adding more flour if necessary. Lay the dough in a warm BREAD, CAKES, Etc. 55S bowl, cover and let rise to double its size. Then divide the dough in small parts 2 ounces in weight ; roll each into a round baU, then roll them lengthwise and pointed at the ends, set them in buttered tin pans, cover and let rise till light Make with a small sharp knife 2 small incisions on top of each ; mix 1 beaten egg with 3 tablespoonfuls milk, brush the rolls over with this, and bake in a medium-hot oven to a fine golden color and well done. Remove and serve hot in a napkin.. Hornchens. — Prepare and divide into 2-ounce pieces a dough the same as in foregoing recipe, roll with the hand each piece of dough into a round ball, and place them for Y2 hour in a warm place. Then roll with a rolling pin each one into a 4-inch-square piece, brush over with melted butter; start rolling up at one corner and roll toward the opposite corners, lay them on buttered tins in the form of a horseshoe ; cover and let rise till light, which will take from 30 to 40 minutes. Mix 1 beaten egg with 3 tablespoonfuls milk, brush the hornchens over with this, and bake in a medium-hot oven to a delicate-brown color.