The international cook book

Set sponge, using one cup milk, two cups flour, one teaspoon salt, one cake compressed yeast, and let rise overnight. In the RECIPES 93 morning add above ingredients and let rise. When light, roll out in rectangular shape one-fourth inch thick, spread with melted butter, sugar, cinnamon, and currants. Roll like jelly roll. Cut in pieces three-fourths inch thick. Place in buttered baking sheet cut side up and down. When light, bake one-half hour in moderate oven (350° F.). Brush over with beaten egg and retiurn to oven to brown. Coffee Cake Use fancy yeast dough. After the first rising of the dough, knead in one-half cup raisins and let rise thirty minutes. Butter pan generously, liae with chopped nuts. Put dough in pan over nuts. Let rise until double in bulk. Brush with melted butter and sprinkle with brown sugar. Bake one hour in moderate oven (350° F.). Hot Cross Buns I cup scalded milk i yeast cake .3 tablespoons shortening 3 cups flour ]/^ cup sugar 2 eggs (beaten) 1/2 teaspoon salt % cup currants Add shortening, sugar, and salt to milk. Heat until luke- w^arm, add yeast, flour, and eggs well beaten. When thoroughly mixed, add raisins, cover and let rise overnight. In the morn- ing shape into large biscuits, place in greased muffin tins, let rise, brush over with beaten eggs, and bake in moderate oven (350° F.) thirty minutes. Cool and mark cross with frosting. May score cross with scissors before baking if desired. Cxirrant Buns ^ cup melted butter }4. teaspoon salt i>^ cups scalded milk yi cup currants (cleaned) yi cup sugar 4 cups flour I cake compressed yeast Scald milk. Cool to lukewarm temperature. Crumble yeast into milk. Stir. Add sugar, shortening, salt, currants, and flour. Mix well. Put into greased bowl. Let rise until double 94 THE INTERNATIONAL COOK BOOK in bulk. Knead. Let rise forty-five minutes. Shape into bis- cuits. Put into greased muffin tins. Let rise until double in bulk. Bake in a moderate oven (350° F.) for thirty minutes. While hot, ice with a confectioners' sugar icing. If glazing is desired, brush biscuits with beaten egg before baking. Cinnamon Rolls Use fancy yeast dough. Roll to oblong shape one-fourth inch thick. Brush with butter. Spread with sugar and cinna- mon. Roll like jelly roll and cut in pieces one-half inch thick. Grease muffin tins generously. Put layer of brown sugar three- quarters of an inch thick in muffin rings. Dot well with butter. Place cut sm^ace of the roll over this filling. Let rise twenty minutes. Bake in moderate oven (350° F.) for twenty-five minutes. Invert pan, leaving pan over rolls for few minutes to allow the butterscotch to set. Butterscotch Rolls ^}i cups flour }i cup sugar I cup milk (scalded and cooled) 2 cakes compressed yeast i}4 teaspoons salt J^ cup butter 2 eggs