The farm cook & rule book

die, rub one half with melted butter and fold over. Place the rolls one inch apart in an oiled tin and let rise until light. Bake in a hot oven 20 minutes. Parkerhouse Rolls (Sponge Method) 1 cupful milk % cake dry yeast or 1 teaspoonful salt 2 tablespoonfuls potato yeast 2 tablespoonfuls sugar 1 egg 2 tablespoonfuls shortening 3 or 4 cupfuls flour Scald the milk and cool. When lukewarm add the potato yeast or the dry yeast, which has been soaked 30 minutes in 14 cupful of lukewarm water. Add the salt and 1% cupfuls of flour. Beat until smooth, cover and set to rise overnight. In the morning break up the sponge with a spoon, add the sugar, shortening, well beaten egg and enough flour to make a dough that may be kneaded. Knead until the dough is smooth, elastic and no longer sticks to the board or the fingers. Cover and let rise. Then turn on a board, knead lightly and roll % inch thick. Cut with an oval or round floured cutter. Crease in the middle with a floured knife handle, rub one half with melted butter and fold over. Place the rolls one inch apart in an oiled tin and let rise until double in size. Bake in a hot oven 20 minutes. Cinnamon Bolls Roll Parkerhouse roll dough % inch thick. Spread with melted butter and sprinkle liberally with a mixture of 5 parts of sugar to 1 part of ground cinnamon. Roll as a jelly roll, cut in % inch slices. Put closely in a buttered tin after rubbing the surface of the rolls with melted butter. Have the cut side up. Cover and let rise until double in bulk. Bake in a moderate oven 35 minutes. Dinner Rolls Use the same ingredients as for Parkerhouse rolls. Shape the dough in small biscuits, place in rows on a floured board, cover with a cloth and let rise until very light. Flour the handle of a knife and make a deep crease in the middle of each roll. Take up and press the edges together. Place closely in a buttered tin, after rubbing the surface of the rolls with melted butter, cover, let rise until light and bake 15 or 20 minutes in a hot oven. Crescents When the dough for Parkerhouse rolls is light, roll in a sheet % of an inch in thickness and cut strips about 4 inches wide; cut these in sharp pointed triangles, then beginning at the base, roll them up, bringing the ends toward each other, keeping the point in the middle of the roll to give the shape of a crescent. Place some distance apart on an oiled tin and let rise until light. Bake from 15 to 20 minutes. Clover Leaf Rolls Oil muffin tins. Take small bits of Parkerhouse rolls dough, knead until smooth and shape into balls. Fit three of these in each muffin tin. Let rise and bake. Braids When the dough for Parkerhouse rolls is light, roll in a sheet 14 inch in thickness, cut in strips % inch wide and then braid them in 3 or 4 strands, having the braids wider in the center than at the ends. When light bake 15 or 20 minutes in a hot oven. Raisin Coffee Bread 2 cupfuls bread dough % teaspoonful nutmeg 1 beaten egg % teaspoonful cinnamon 2 tablespoonfuls butter % cupful chopped raisins % cupful sugar 2 tablespoonfuls powdered sugar