Manual for army cooks

and enough tepid water, or milk and water, to make a soft dough. Knead thoroughly and set to rise over night, the top sprinkled with flour. In the morning again knead the dough and set to rise again. When risen, knead again until the dough feels light and puffy ; then with floured hand break or pinch off pieces about the size of an egg, shape each piece into a ball, put into pan, and bake in a moderate oven fifteen or twenty minutes to a light brown. PARKER-HOUSE ROLLS. 2 quarts sifted flour. 1 cupful fresh yeast. 1 large tablespoonful sweet lard. 1 teaspoonful salt. Enough boiled milk (cold) to make a soft dough. Mix as directed in breakfast rolls, and let it rise all night. Knead well in the morning. Let it have a second rising. Roll the dough to about one-half inch thickness and cut into circular pieces. Fold half the circle on itself ; place a piece of butter in the fold. Fold the other half to meet the first fold, placing the butter beneath it. Bake to a light brown. BAKING-POWDER BISCUITS. * 2 quarts sifted flour. 1 large teaspoonful salt. 4 large teaspoonfuls baking 1 tablespoonful dripping powder. or lard. Cold water (sweet milk is preferable) enough to make a soft dough. Put flour into a deep dish ; mix into this the baking powder and salt ; then rub in the dripping or lard. Put in enough cold water or milk to make a soft dough. Handle as little as possible. Roll quickly into a sheet three-quarters of an inch thick. Cut into circular cakes, with a floured biscuit cutter, or an empty can ; roll the dough that is left into a sheet, and recut. *In using baking powder the directions printed on the packages should be strictly followed, as one teaspoonful of some powders is as strong as two teaspoonfuls of others. Lay the biscuits thus cut into a well-greased baking pan close together and bake five or six minutes in a quick oven until they are browned. WHEAT MUFFINS. 3 cups sifted flour. 2 cups milk. 1 egg, well beaten. 1 tablespoonful sugar. I teaspoonful salt. 3 teaspoonfuls baking powder. Into the sifted flour mix the baking powder, salt, and sugar ; add the egg and milk enough to make a thick batter. Drop the mixture into greased muffin rings and bake. GRAHAM BREAD. Make a sponge of one quart of Graham flour, three-quarters of a cup of yeast, one quart of warm water, and one cup of molasses. Set it in a moderately warm place to rise over night (or six or eight hours), then mix the sponge with white flour into a stiff dough, let it rise a second time, then make it into loaves to rise for baking. CORN-MEAL AND RYE BREAD. 2 quarts corn meal. 2 quarts rye flour. 1 teaspoonful salt. I pint molasses. 1 pint strong fresh yeast ; tepid water. Sift the corn meal and rye flour into a deep pan or bowl ; mix them together, adding the salt ; mix into the molasses one-half pint of warm but not hot water ; then stir into it the yeast and pour it into a hole previously made in the middle of the meal ; work into it with a spoon enough of the flour to make a thick batter ; sprinkle the top with rye flour. Cover the pan with a thick cloth and set it in a warm place for three or four hours to rise. It is light enough when cracked all over the surface.