FoodNet

Fifty-two Sunday dinners

1913

Page 83 · 7 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
3 tablespoons sugar. J^ cup melted Cottolene. 1 teaspoon salt. 2 eggs well beaten. 1 compressed yeast cake dis- J^ teaspoon grated lemon rind. solved in Flour. J^ cup lukewarm water✪ German Coffee Cake. Process: Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one- half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thick- ness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a buttered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk. CINNAMON ROLLS 2 cups scalded milk. % cup sugar. 1 compressed yeast cake in 1 teaspoon salt. y^ cup lukewarm water. 4 tablespoons granulated sugar. 3 eggs lightly beaten. }^ teaspoon cinnamon. yi cup Cottolene. Flour. 184 Supplementary Recipes Process: Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft butter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy. BLUEBERRY TEA CAKE 3 tablespoons Cottolene. 4 teaspoons baking powder J^ cup sugar. 1 teaspoon salt. 1 egg. 1 cup milk. 2% cups bread flour.✪ Blueberry Tea Cake J^ cup berries. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Add egg beaten thick and light. Mix and sift flour (except three tablespoons), baking powder and salt; add to first mixture alternately with milk. Sprinkle remaining flour over berries and fold them in quickly. Bake in well greased shallow pan thirty minutes in a moderate oven. Serve hot with Hard Sauce or cream, or with butter. DOUGHNUTS 3 eggs. 1 teaspoon nutmeg. 1}/^ cups sugar. 2 teaspoons salt. 3 tablespoons Cottolene. V/i cups sour cream. 5 cups bread flour. 1}^ teaspoons soda✪ Doughnuts. Process: Beat eggs very light without separating the whites and yolks; add sugar gradually, beating constantly; add Cottolene and continue beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to first mixture with sour cream. Chill dough, then toss on a slightly floured board, roll to one-half inch thickness; shape Supplementary Recipes 185 with cutter and fry in deep, hot Cottolene. Drain on soft brown paper. When cool, sprinkle with powdered sugar. CRULLERS 4 tablespoons Cottolene. 4 teaspoons baking powder. V/i cup sugar. J/^ teaspoon salt. 2 eggs. ^ cup milk. 4 cups flour. }/i cup Sherry wine. ]/i teaspoon nutmeg. Cinnamon and powdered sugar.