Household science and arts

Use Parker House Roll mixture; make it into thin sticks; fasten three sticks together at the end, and braid them. Cut them into flve-inch lengths; place them apart in a buttered pan, let them rise to twice their size ; bake them in a hot oven about twenty to twenty-five minutes. When they are baked, brush them with melted butter. SWEDISH ROLLS Mix a dough according to the directions for Parker House Rolls. When the dough has risen to double bulk, knead it and roll it out flat on a floured board until it is } inch thick. Spread it with melted butter, sprinkle it with cinnamon, sugar, currants, and chopped citron. Roll up the dough like jelly roll. Cut it into half-inch slices. Stand the slices on end on buttered pan; let them rise again until the bulk is doubled. Bake them from twenty to thirty minutes in the hot oven. When they are cooked, the tops may be glazed by brushing them with a mixture of white of egg and a little cold water. Return them to the oven and dry the egg. BREAD STICKS Put the hot milk in a mixing bowl, add the salt, sugar, and butter. When the mixture is lukewarm, add the dissolved yeast mixture and white of egg well beaten. Add enough flour to knead. Let it rise to double its bulk. Knead it again, shape it, and put the sticks on a buttered pan one inch apart. Let them rise again to double their bulk and bake them about ten minutes, or until the sticks are dry, in a hot oven. Digitized by Google GENERAL PROPORTIONS FOR YEAST DOUGHS o g g s g Cf o M H I-] CQ QQ Its. 1 tbs. Its. 2tbs. Itbs. 1 tbs. 2 tbs. Bread Rolls Muffins (breakfast) . Muffins (tea) . . i to 1 cake i to 1 cake } to 1 cake } to 1 cake abt. 3 c. abt. 3 c. 2 c. 2 c. GENERAL PROPORTIONS FOR QUICK DOUGHS Flouk Baking POWDBR SUQAB Shobtenxno Liquids Pop-overs . . Griddle cake . 2ts. Its. Itol Fritters . . . — 2 tbs. Its. lto2 Muffins I. . . 2ts. 1 tbs. 1 ts. i c. scant Muffins II. . 2ts. 2 tbs. Cake . . . lie. lits. 4 tbs. Doughnuts 1 ts. its. i c. about Cookies . . lc.+ Its. 2 tbs. 2 tbs. about Biscuits . . 2ts. — J to 1 tbs. i c. about Shortcake . . 2ts. — 2 tbs. — i c. about Pastry . . . its. — 4 tbs. — i c. about Baking Powder Mixtures Doughs and Batters. — Baking powder may be used in the place of yeast to make a flour mixture rise. When the mixture is of moistened flour or meal stifif enough to knead, it is Digitized by Google called a dough. Bread dough, biscuit dough, and pie dough are familiar examples of the degree of stiffness. If the mixture is thin enough to be beaten, it is called a batter. Pancake batter, muflSn batter, and cake batter are examples of this degree of stiffness. Dough and Batter Proportions. — Learn this table of dough and batter proportions : — 1 measure of flour to 1 of Uquid makes a thin batter. 2 measures of flour to 1 of liquid makes a drop or muffin batter. 3 measures of flour to 1 of liquid makes a soft dough fit to knead. 4 measures of flour to 1 of liquid makes a dough stiff enough to roll thin, as pastry or cookies. General Directions for Mixing Doughs and Batters. — First, mix and sift all dry materials ; second, pour the liquids slowly into the dry mixture ; and lastly, mix and beat the mixture thoroughly. Batters may be stirred and beaten with a spoon. Doughs are more easily and thoroughly mixed with a knife.