A laboratory manual of foods and cookery

NOTE : Parker House Rolls may be shaped by cutting or tearing off small pieces of dough and shaping round like a biscuit ; place in rows on floured board, cover and let rise 15 minutes. With the handle of large wooden spoon roll through center of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart, cover, let rise and bake. Swedish Rolls Method : Prepare dough as for Parker House Rolls. When light, roll to \ inch thickness. Spread with melted butter, sprinkle with sugar, cinnamon, and currants, and roll as closely as possible. Cut into slices i inch thick, allow to become very light, glaze, and bake about 20 minutes. Dorcas Rolls Ingredients : 4 small potatoes 2 tbsp. sugar 2 c. scalded milk 2 tsp. salt 2 tsp. butter f yeast cake j c. lukewarm water Method : Add hot riced potatoes to the milk, butter, salt, and sugar, softened yeast, and flour to make a soft batter. Let rise and add flour enough to make a dough. Knead and allow to double in bulk, knead again and shape in balls. Place on a greased sheet ; let rise and bake 15-20 minutes in a hot oven. Bread Sticks Ingredients : i c. milk i yeast cake softened in j c. butter | c. lukewarm water 1 1 tbsp. sugar white of an egg \ tsp. salt 3! c. flour o Method : Prepare as bread and add the beaten egg after the yeast. When ready to shape, cut off small pieces of dough. Shape as small biscuits and roll on an unfloured board with the hands until 8 inches in length, keeping uniform in size and having the ends rounded. Bring the fingers close to, but not over, the ends of the sticks. Let rise and bake in a hot oven 8-10 minutes. Hot Cross Buns Ingredients : 1 c. milk f tsp. cinnamon j c. sugar 3 c. flour 2 tbsp. butter i egg | tsp. salt ^ c. raisins \ yeast cake softened in \ c. currants | c. lukewarm water Method : Dissolve sugar, salt, and butter in the scalded milk ; when lukewarm, add dissolved yeast cake, cinnamon, flour and egg well beaten ; when thoroughly mixed, add raisins, cover, and let rise overnight. In the morning shape in form of large biscuits, let rise, brush with beaten egg and bake 20 minutes ; cool, and make a cross on top of each with confectioners' frosting. Luncheon Rolls Ingredients : i c. milk i tsp. salt j c. sugar \ yeast cake i egg \ c. lukewarm water \ c. melted butter i^ c. flour Method : Prepare dough as for Parker House Rolls, adding the beaten egg before the flour. Shape in balls or oblongs, let rise and bake. Glaze for Rolls Glaze I Glaze II 1 tsp. sugar yolk i egg 2 tbsp. hot milk 2 tbsp. cold milk Apply before baking. Apply when half baked. Bread REVISED SCORE CARD OF MISS BEVIER1 General appearance 20 Size (5) Shape (5) Crust (10) Color Character Depth Flavor 35 Odor Taste Lightness 15 Texture 20 Coarse — fine Tough — tender Moist — dry Elastic or not Color 5 Grain — Distribution of gas 5 1 University of Illinois Bulletin, vol. 10, No. 25. (March, 1913.) Raised Biscuits General appearance 20 Size (5) Shape (5) Crust (10) Color Character Depth Flavor 35 Taste Odor Lightness 15 Crumb 30 Texture (20) Color (5) Grain (5) Baking Powder Biscuits