Lillian Massey school recipes

Melt chocolate over hot water, add sugar and gradually boiling water. When smooth, place directly over the heat and boil 2 minutes; add hot milk, beat well, and serve with whipped cream. Milk may be added cold and mixture reheated. GRAPE JUICE. # ¢. Concord grapes. # tbsp. sugar. Pick over, wash and remove grapes from stems. Heat slowly until they burst from their skins; stir constantly to prevent burning. Strain through a cheese cloth; add sugar to juice, stir until the sugar is dissolved, then heat to boiling point. Pour into sterile bottle, cork and seal immediately. CRANBERRY JUICE. x @ cranberries. 3 Cc. water. 1 tbsp. sugar. Pick over and wash cranberries, add water and proceed as in method for Grape Juice. BREAD Cie BREAD. z ¢ or water. + cake compressed yeast. 4 tsp. salt. 1 tbsp. lukewarm waiter. Flour. Scald milk, add salt. When lukewarm add dissolved yeast, and sufficient flour to make a thick batter or sponge. Beat thoroughly, then add fiour to make a stiff dough. Turn from the bowl on a floured bakingboard, knead, adding fiour if necessary, until soft and elastic. Return to bowl, moisten, cover and stand in a warm place until double in bulk. Cut down, knead slightly, and mould into a loaf; put in a greased pan, moisten, cover lightly, stand in a warm place. When doubled in bulk, bake 30 minutes. mM Water may be used instead of all milk, or milk and water. Those who prefer may add { tsp. sugar and 1 tsp. lard or butter to sealded milk. The large amount of yeast allows the bread to be made and baked in three hours. PARKER HOUSE ROLLS. 4+-c. milk. # yeast cake. 4 tbsp. butter. 1 tbsp. lukewarm water. % tbsp. sugar. % c. flour (for sponge). + tsp. salt. Flour to make stiff dough. Pour the hot milk on butter, sugar and salt. When lukewarm, add the dissolved yeast and 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 in. 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, and when light bake in a hot oven. This dough may also be used for Bread Sticks. BUNS. 4c. milk. # yeast cake. 14 tbsp. sugar. 1 tbsp. lukewarm water. % tsp. salt. 4c. flour. Make a sponge with the above ingredients. Beat thoroughly, let rise, and when light add 4 ege. 4 c. currants. 1 tbsp. butter (softened). 1-16 tsp. cinnamon. Flour to make a stiff dough. Knead and let rise until it doubles in bulk; then shape and place on greased pan to rise. When light, bake in a moderate oven. When the buns have baked for 15 minutes glaze with a mixture of milk and sugar, and repeat this every 5 minutes until they are done. CHELSEA BUNS. 4+ ec milk. + yeast cake. 14 tbsp. sugar. i tbsp. lukewarm water. % tsp. salt. + c. flour. Make a sponge with above ingredients. Beat thoroughly, let rise, and when light add 4 egg and flour to make a stiff dough. Knead, and let rise until it doubles in bulk; then roll } inch thick. Spread with 1 tbsp. butter (softened). 2 tbsp. currants (scant). + tsp. cinnamon. 3 tbsp. brown sugar. Roll the dough as in making Jelly Roll, and cut iThen cut into slices 1 inch thick. Place in greased pan, with cut surfaces up and down. When light, bake in a moderate oven 30 minutes. STEAMED BROWN BREAD. 1 tbsp. white flour. 4 tsp. salt. 2 tbsp. Graham flour. + tsp. soda. 2 tbsp. cornmeal. 3 tbsp. thick sour milk. 1 tbsp. molasses.