Metropolitan cook book

Shape the dough into biscuits, let rise again, then, with the handle of case knife dipped in flour, crease through the middle of each biscuit, or roll with rolling pin to oblong shape. Brush one half of each with melted fat, fold and press together. Cover, let rise and bake in a hot oven 12 to 15 minutes. CLOVER LEAF BISCUITS Clover leaf biscuits may be made by shaping round biscuits; brush them with melted fat. Drop 3 of them into each well-greased muffin pan. Let rise and bake. SWEET ROLLS , 1 cup milk I cup sugar Flour to make a dough 1 cup mashed potato or Grated rind of 1 lemon i cup melted fat mashed squash 1 yeast cake mixed with 1 teaspoon salt I cup lukewarm water Follow directions for making bread. Shape into rolls and bake. Raisii or dates may be added. CINNAMON ROLLS Roll the above dough mixture into a rectangular shape. Roll to 1/4-in thickness, brush with melted fat and sprinkle with fruit, sugar and cinnamon. Roll like jelly-roll; cut off pieces 1-inch thick. Place pieces in a greased tin and let rise to double their bulk and bake in a hot oven about 15 minutes. BREAD AND BREAD MAKING or put them close together in a bread pan. Let rise to double their bulk; when baked, cover with syrup and cinnamon. 1 cup syrup SYRUP I teaspoon cinnamon I cup boiling water BREAD THAT REQUIRES NO KNEADING In making bread that requires no kneading general rules for mixing given for kneaded bread should be followed, and the mixture beaten thoroughly instead of kneaded. It should be beaten the second time to distribute the gas bubbles evenly, and to make a fine-grained loaf. Well-greased pans should be half filled with the mixture. The mixture should rise in the pan until double its bulk and no more, and then be baked in a hot oven at least 45 minutes br until brown on all sides, and until a hollow sound can be produced when the loaf is tapped with the finger. When baked, loaves should be placed so that air can circulate freely around them until cooled. They should be put away unwrapped in a tin box or stone jar. BRAN BREAD i yeast cake mixed with 2 tablespoons water if mixed overnight, or 1 yeast cake mixed with I cup lukewarm water, if mixed in the morning. 2 cups boiling water or 1 cup scalded milk and 1 cup boiling water 2 tablespoons fat t cup sugar or i cup molasses or syrup 1 1/2 cups white flour 3 1/2 cups bran 1 teaspoon salt Follow directions for beaten bread. 2 cups warm (not hot) left-over cereal mush, such as oatmeal, cornmeal, barley or steamed rice HEALTH BREAD 4 tablespoons syrup 1^ teaspoons salt 2 tablespoons fat ^ yeast cake mixed with 1 cup dates, stoned and cut in pieces (may be omitted) Flour to make a dough \ cup lukewarm water stiff enough to knead Follow directions for beaten bread. BEVERAGES TEA COFFEE COCOA CHOCOLATE Children and young people who have not stopped growing should not drink any tea or coffee. Tea and coffee should never be taken on an empty stomach, unless as a medicine. TEA To Make Tea. — ^AUow one teaspoon of tea to each cup of boiling water. Scald the teapot with boiling water, put in the tea, pour on the boiling water, and let it stand covered from 3 to 5 minutes. COFFEE To Make Filtered Coffee. — Allow 1 tablespoon of pulverized coffee to