Lillian Massey school recipes

Cook potatoes in boiling water. When tender, drain, reserving stock. Press potatoes through strainer. Mix dry ingredients, scald with 1 pt. potato stock, and beat until smooth. Add remainder of stock and potato. When lukewarm add yeast cakes which have been dissolved in 1 c. lukewarm water. Keep warm until light and foamy; then put in a cool place. Stir each time before using. If bread is set in the morning, for liquid use 2 c. lukewarm water and 2 c. home-made yeast. PARKER HOUSE ROLLS. 1 pt. scalded milk. + c. lukewarm water. Z tbsp. butter. x yeast cake if mixed at night, or 2 tbsp. sugar. 1 cake if mixed in the morning. 1 tsp. salt. 3 c. flour (for sponge). Flour to make stiff dough. Pour scalded milk on the butter, salt and sugar, and when lukewarm add the yeast, which has been dissolved in the warm water. Add flour to make a sponge, beat thoroughly, cover, and stand in a warm place. When light, add flour to make a stiff dough, and knead until smooth. Let it rise until double its former bulk. Knead again, and roll the dough 4 inch thick. Lift it from the board and let it shrink so that the rolls may be of uniform shape. Cut with a round or oval cutter. Place a bit of butter near the edge of the dough, then fold so that the edges are even. Press the roll on the straight side to prevent its separating as it rises. Place the rolls on a sheet to rise until light and bake in a hot oven. This dough may also be used for Bread Sticks. BREAD STICKS. 1 c. scalded milk. yeast cake. % c. butter. ce. lukewarm water. 2 tbsp. sugar. White of 1 egg. % tsp. salt. About 4 ¢. flour. Proceed as with Parker House Rolls adding the beaten white to sponge. When dough has doubled in bulk, knead, shape into sticks from 6 to 7 inches long by rolling a small piece of dough between fingers and the board until about diameter of little finger. Place in bread stick pans, or on sheets. When very light bake in a hot oven. GIF bole BUNS. 1 c. scalded milk. 3 yeast cake. £ c. sugar. + c. lukewarm water. % tsp. salt. 2 c. flour. Make a sponge with the above ingredients. Beat, and when light, add 1 egg. + c. currants: ; % c. butter (softened). ; tsp. cinnamon or nutmeg. Flour to make stiff dough. Knead and let rise until it doubles in bulk; then shape into small buns and place in muffin pans or on sheets to rise. When light, bake in a moderate oven. When the buns have baked for 15 minutes glaze them with a mixture of milk and sugar (1 tbsp. sugar and }# c. milk), and repeat this every 5 minutes until they are done. HOT CROSS BUNS. To above ingredients add ? tsp. cinnamon. When light, shape in large biscuit. Make a deep crease at right angles across biscuit, place in shallow muffin pans, let rise until very light, bake in quick oven. Glaze during baking. CHELSEA BUNS. Make a sponge as for Buns; when light add 1 egg and flour to make a stiff dough. Knead and let rise until it doubles in bulk, then roll 4 inch thick. Spread ‘with i ¢. butter (softened). 1 tbsp. cinnamon. + @. currants. # ¢. brown sugar. Roll the dough and cut it into slices 1 inch thick. Place in well greased biscuit or muffin pans, with cut surfaces up and down. When very light bake in a moderate oven 30 to 40 minutes. STEAMED BROWN BREAD. . white flour. 1 tsp. salt. 2 C 1 c. Graham flour. 2 ¢. thick sour milk, or 1 c. cornmeal. 14 c. thin sour milk, 1 tsp. soda. >» ¢ molasses. Mix and sift dry ingredients; add milk and molasses mixed. Turn into a greased mould, cover tightly and steam 3 hours. Dry the bread in the oven for a few moments after it is slipped from the mould. If used as a pudding, half this amount is sufficient. BUTTERED CRUMBS FOR SCALLOPED DISHES. ic, crunibs: Pepper or cayenne. 4 tsp. salt. 1 tbsp. butter.