Standard dough for divers coffee cakes Make a stiff dough from 1 lb. of flour, 2 ounces of yeast, a pinch of salt, ~y2 ounces of sugar, a pinch of ground mace, grated lemon rind, 2 eggs, and lukewarm milk. Set to prove; when double its volume, work 2 ounces butter into it heating the dough well to admit plenty of air. When it ceases to adhere to the hand, it is ready for use. According to the amount of goods to be made, this dough can be increased to the quan¬ tity needed. Make small rolls, sprinkle with chopped blanched almonds, coarse granulated sugar or both almonds and sugar together, or cocoanut, etc. The forms may be oval w. pointed ends “S” shape, snails and others. When they are moulded, set on greased pans and let rise; wash them over w. an egg, wash and sprinkle w. sugar or almonds, etc. Some may be only washed and when baked can be iced w. water icing, while they are hot. Must rise double its size. Baked in warm oven. Divers special names of rolls Breakfast, Finger, French, Crescent, Graham, # Gra¬ ham Gems, Milk, Parkerhouse, Rye, Vienna. FANCY ROLLS EASILY MADE AT HOME Coffee Cake 2 cups lukewarm milk, l1/^ yeastcakes dissolved in 14 cup water, beat 2 cups flour and set aside in a — 391 — GANCEL’S CULINARY ENCYCLOPEDIA warm place. Add 2 eggs or 4 yolks well beaten, Itea- spoon salt, y2 cup melted butter, y3 cup sugar, grated rind of 1 lemon✪ Coffee Cake, enough flour to make a dough that can be kneaded. Knead until elastic 25 minutes. Set' aside to become light. Cut down and put in pan; hav¬ ing dough iy2 inches thick. Let rise until double, brush w. melted butter and sprinkle w. chopped blanched almonds. Bake moderate oven. Cross Buns Use sweet roll dough, add % cup currants, ^tea¬ spoon cinnamon✪ Cross Buns. At the end of the second rising shape w. cutter in round *4 inch, in pan let rise, double. Bake in moderate oven. Finger Rolls 2 tablespoons butter, 1 teaspoon sugar and y2 tea¬ spoon salt to 1 cup milk, add % cup water. Mix well, add 1 stiff beaten white egg and 3 y2 cups flour. Knead well, and let rise until double. Cut 20 to 25; pieces and roll out in finger shape. Let rise until double. Bake. Brush w. melted butter after removing from oven. French Light Rolls 2 cups milk, 3 tablespoons sugar, *4 cup butter, 1 tea¬ spoon salt. When lukewarm add 1 yeast cake in 14 cup water. Beat in 3 cups flour. Cover and let rise. Then add 1 egg and 2 well beaten yolks and enough flour to knead. Knead well and let rise again. Shape as Parker House Rolls in pans, let rise again, and before baking make 3 paralled creases on top. When nearly done brush over w. 2 egg whites, slightly beaten, and add little water and spoon vanilla, sprinkle w. sugar • Parker House Rolls 2 cups milk, 3 tablespoons sugar and 2 teaspoon salt✪ Finger Rolls. When lukewarm add 1 yeast cake which has been dissolved in % cup water. Add 3 cups flour and beat vigourously. Cover and let rise until light. Cut down — 392 — PASTE AND FARINACEOUS

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Standard dough for divers coffee cakes Make a stiff dough from 1 lb. of flour, 2 ounces of yeast, a pinch of salt, ~y2 ounces of sugar, a pinch of ground mace, grated lemon rind, 2 eggs, and lukewarm milk. Set to prove; when double its volume, work 2 ounces butter into it heating the dough well to admit plenty of air. When it ceases to adhere to the hand, it is ready for use. According to the amount of goods to be made, this dough can be increased to the quan¬ tity needed. Make small rolls, sprinkle with chopped blanched almonds, coarse granulated sugar or both almonds and sugar together, or cocoanut, etc. The forms may be oval w. pointed ends “S” shape, snails and others. When they are moulded, set on greased pans and let rise; wash them over w. an egg, wash and sprinkle w. sugar or almonds, etc. Some may be only washed and when baked can be iced w. water icing, while they are hot. Must rise double its size. Baked in warm oven. Divers special names of rolls Breakfast, Finger, French, Crescent, Graham, # Gra¬ ham Gems, Milk, Parkerhouse, Rye, Vienna. FANCY ROLLS EASILY MADE AT HOME Coffee Cake 2 cups lukewarm milk, l1/^ yeastcakes dissolved in 14 cup water, beat 2 cups flour and set aside in a — 391 — GANCEL’S CULINARY ENCYCLOPEDIA warm place. Add 2 eggs or 4 yolks well beaten, Itea- spoon salt, y2 cup melted butter, y3 cup sugar, grated rind of 1 lemon, enough flour to make a dough that can be kneaded. Knead until elastic 25 minutes. Set' aside to become light. Cut down and put in pan; hav¬ ing dough iy2 inches thick. Let rise until double, brush w. melted butter and sprinkle w. chopped blanched almonds. Bake moderate oven. Cross Buns Use sweet roll dough, add % cup currants, ^tea¬ spoon cinnamon. At the end of the second rising shape w. cutter in round *4 inch, in pan let rise, double. Bake in moderate oven. Finger Rolls 2 tablespoons butter, 1 teaspoon sugar and y2 tea¬ spoon salt to 1 cup milk, add % cup water. Mix well, add 1 stiff beaten white egg and 3 y2 cups flour. Knead well, and let rise until double. Cut 20 to 25; pieces and roll out in finger shape. Let rise until double. Bake. Brush w. melted butter after removing from oven. French Light Rolls 2 cups milk, 3 tablespoons sugar, *4 cup butter, 1 tea¬ spoon salt. When lukewarm add 1 yeast cake in 14 cup water. Beat in 3 cups flour. Cover and let rise. Then add 1 egg and 2 well beaten yolks and enough flour to knead. Knead well and let rise again. Shape as Parker House Rolls in pans, let rise again, and before baking make 3 paralled creases on top. When nearly done brush over w. 2 egg whites, slightly beaten, and add little water and spoon vanilla, sprinkle w. sugar • Parker House Rolls 2 cups milk, 3 tablespoons sugar and 2 teaspoon salt. When lukewarm add 1 yeast cake which has been dissolved in % cup water. Add 3 cups flour and beat vigourously. Cover and let rise until light. Cut down — 392 — PASTE AND FARINACEOUS

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