The home science cook book

Use the same proportions as for rolls, but increase the quantity of yeast, using two or three cakes. Thus it may be made and baked in two hours. Bread Sticks. Use well-risen yeast dough, that which is made with milk preferred. Shape in small balls, then roll into sticks a foot long. Do not let them touch each other in the pan while rising. Bake till crisp. Swedish Rolls. Take enough dough to make one small loaf, roll one- Bread. 31 quarter of an inch thick, spread with two tablespoons of soft butter, sprinkle with one-fourth cup of sugar mixed with one saltspoon of cinnamon and a few currants or raisins. Roll like jelly cake, cut in one-half inch slices, lay flat in a pan, rise till double in size, and bake. Mush Muffins. One cup of milk, scalded, one cup of hominy, oatmeal, or other cooked cereal, one teaspoon of butter, one tablespoon of sugar, one-half teaspoon of salt, one-quarter of a yeast cake, about one pint of flour. Mix thoroughly, let rise over night, or till very light, then beat well, put in gem pans. Let them rise till double in bulk, and then bake for about one-half hour. Squash or Potato Rolls. One cup of scalded milk, one tablespoon of butter, one or two tablespoons of sugar, one-half teaspoon of salt, one cup of sifted squash or sweet or white potato, one-fourth to one-half yeast cake. Mix with three to four cups of flour, or till stiff enough to knead. When smooth let it rise till double, then shape, rise, and bake like ordinary rolls. Or less flour may be used and the mixture baked in muffin pans. Fried Rolls. Use a plain milk dough or the zwieback mixture. When light cut out with a spoon, drop into hot fat, and cook until brown. Or shape the-rolls more regularly and leave them on the board till light enough to fry. Buns or Raised Doughnuts. o Mix together one ounce of butter, one-quarter cup 32 Home Science Cook Book. of sugar, one-half teaspoon of salt, one cup of scalded milk, one-quarter to one yeast cake (according to time), and one pint of flour. Let rise till double in bulk. Add one-half cup of sugar mixed with one-quarter teaspoon of spice, one-quarter cup of fruit, and nearly one pint of flour. Knead well, let rise again, shape, put in pans, let rise, and bake. Omitting the fruit and adding one egg, the same dough may be used for raised doughnuts. Zwieback. Scald one cup of milk ; when lukewarm dissolve in it one yeast cake, half a teaspoon of salt, and flour enough to make a soft dough. Let it rise until light ; then stir in one quarter cup of melted butter, onequarter cup of sugar, and one egg unbeaten. Mix thoroughly and add enough more flour to shape it into a loaf. Let it rise in the pan until very light, then bake in a quick oven, and when nearly done brush over with sugar dissolved in milk. When cold cut in one-half-inch thick slices and let them color and dry in a moderate oven. German Coffee Bread. Cream two-thirds cup of white sugar, one egg, and two ounces of butter. Work into this one pint of light dough, such as is ready to mold into loaves. The secret of success is in the thorough mixing. The result must be a creamy, smooth batter, only to be had by beating. Pour into a shallow buttered cake pan. Sift sugar and cinnamon over the top. Bake twenty minutes and eat warm. Bread. 33 Cheese Rolls.