Harper's cook book encyclopædia

allow I oz. of butter, one egg, a teaspoonful of baking-powder, and sweet milk enough to make a soft dough. Rub the butter and flour well together, add the egg (beaten till light), a pinch of salt, and the milk, till a soft dough is mixed. Form into rolls and bake in a quick oven. Rolls, Brentford. — Into 2 lbs. of sifted flour rub very thoroughly ½ lb. of freshened butter and one coffee-cupful of sand sugar; into one pint of new milk, which has been boiled and cooled, beat lightly the yolks and whites of two eggs, and add to the flour ; put in a gill of yeast, and beat all well together until bubbles appear ; then place in a warm room to rise. In the rising lies the secret of one's success, for the dough must be so light that it has the appearance of being sour. Mould it into rolls ; place in buttered pans, not allowing them to touch ; let them rise again, and bake twenty minutes in a quick oven. Rolls, French. — Make them up overnight with yeast as for light bread, adding the yolk of an egg to each pint of flour ; work it well, and in the morning work in 1 oz. of butter to a pint of flour. Bake quickly and serve as soon as done. After putting the butter in the dough it should stand to rise until half an hour before baking, when the dough should be formed into rolls and covered with a towel until the oven is ready for them. Make into long, narrowshaped rolls of small size. Rolls, Hot. — When hot rolls are sent in from the baker's for breakfast, they should be put into the oven as soon as they arrive. Two minutes before they are to be served take them out, divide them lengthwise, and put some thin slices of butter between the rolls ; press them together, and return them to the oven for one minute. Take them out, spread the butter, place them on a hot dish, and serve immediately. Rolls, Vienna. — Finest wheat flour, 8 lbs. ; milk, three and one-half quarts ; water, three and one - half quarts ; compressed yeast, 3% ozs. ; salt, 1 oz. After all the materials have acquired the temperature of the room, the flour is poured in a loose heap in the middle of the baking-trough, and a small quantity of the heap on one side mixed to a thin dough with the milk and water previously poured together, and mixed with yeast and salt. The dough is allowed to stand three-quarters of an hour, well covered. After this time, or as soon as fermentation has begun, the dough is mixed intimately with the remainder of the flour and the rest of the liquid, and left to rise for two hours and a half. It is then cut into pieces weighing each 1 lb., each of which is divided into twelve square pieces of equal weight. The corners of each of these squares having been turned over to the centre, the cakes are put into the oven and baked for fifteen minutes. The heating must be uniform. If the oven is hotter in one place than another, the cakes must be shifted about. To impart a gloss to the cakes, they are brushed over with a sponge dipped in milk. Rusk (No. 1). — One teacupful of sugar, two eggs beaten together, one cupful of warm milk, one table-spoonful of butter, one cupful of lively yeast. Stir in flour until nearly as Rusk Toast, Buttered stiff as pound-cake batter. Set the dough to rise in the evening, and in the morning mould out into rolls with as little flour as possible. When well risen, bake.