(S« p. 3«.)
HOHE-HADE, FRKN'CH, AXD GRAHAM BREAD.
BBEAD8, PASTES, AND PIES 861
by the sweet odor which comes from the bread on opening the
oven door ; or if , by taking it in your band and putting it to
your ear, you do not detect any hissing, then your bread ìb
thoroughly baked. The secret of making good bread is, first,
bave f resh yeast ; second, bave your milk of an even tempera-
ture, neither too hot nor too cold ; third, kneading it well ;
f ourth, keeping it in a warm place, and not forcing it to rise ;
fifth, haying your oven moderate, so that it bakes slowly and
thoroughly ali the way through.
Frenoh Rolls
One pint of milk, one yeast-cake, whites of two eggs, one
tablespoon of butter, one tablespoon of sugar✪ Bread, one tablespoon of
salt, two pounds of flour, or about that quantity. Put your
yeast-cake in one cup of tepid water and let it stand one hour.
This is a good way to test yeast ; when it rises to the top, it is
good. At this point add one heaping tablespoon of flour and
let it stand until it is required. Scald the milk and let it get
cold, but not chilled. Sift the flour into a bowl, pour the milk
in the centro, then add salt, sugar, and butter. It is a good
pian to add the butter to the milk when it is nearly cold. Nezt
add the whites of the eggs, which must be whipped very light.
Mix well without adding any extra flour, and lastly add the
yeast. Mix ali together with a wire whisk until it is so that
you can work it with your hands. Then take it out of the bowl
and work well on a board until it will not stick to the hands or
board. Put back into the pan and let it rise. When light, take
out small pieces, roll with the hands on the board, and put them
in pans dose together, so they will keep their shape, and let
them rise until they are very light ; brush them with egg and
bake in a moderate oven for twenty minutes. Before you take
them out, brush off with melted butter, and give them a few
minutes more in the oven. Serve hot. Small rolls may be tied
862 MR8. SXELT^a COOK BOOK
with rìbbon bef ore going to the table, or they may be senred in
log-oabin style.
Parker HouBe Bolla
One quart and a half of flour, one tablespoon of lard, three
gills of boiled milk cooled, one-half cup of granulated sugar,
and three-quarters of a cake of yeast dissolved in quarter of a
cup of water✪ Parker House Rolls. Make a hole in the centre of the flour and put
in the other ingrediente. Mix as if making sponge and let it
rise over night, keeping it moderately warm. In the moming
knead thoroughly and leave it to rise till noon, then cut with
a biscuit cutter. Spread one-half of each biscuit with butter,
and fold over. Place in a pan and leave to rise until nearly
time to serve. Bake in hot oven for twenty minutes.
BoUb
Half a yeast-cake, one pint of milk, one quart of flour, one
tablespoon of lard. Mix thoroughly and set in a moderately
warm place until very light. Then knead the dough a little,
make it into rolls, and place in pana. When they bave rìsen,
bake in quick oven.
Potato Yeast ✪ Potato Yeast
Page 198 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(S« p. 3«.)
HOME-MADE, FRENCH, AND GRAHAM BREAD.
BBEAD8, PASTES, AND PIES 861
by the sweet odor which comes from the bread on opening the oven door; or if, by taking it in your hand and putting it to your ear, you do not detect any hissing, then your bread ìb thoroughly baked. The secret of making good bread is, first, have fresh yeast ; second, bave your milk of an even temperature, neither too hot nor too cold ; third, kneading it well ; f ourth, keeping it in a warm place, and not forcing it to rise ; fifth, haying your oven moderate, so that it bakes slowly and thoroughly ali the way through.
French Rolls
One pint of milk, one yeast-cake, whites of two eggs, one tablespoon of butter, one tablespoon of sugar, one tablespoon of salt, two pounds of flour, or about that quantity. Put your yeast-cake in one cup of tepid water and let it stand one hour. This is a good way to test yeast ; when it rises to the top, it is good. At this point add one heaping tablespoon of flour and let it stand until it is required. Scald the milk and let it get cold, but not chilled. Sift the flour into a bowl, pour the milk in the centro, then add salt, sugar, and butter. It is a good plan to add the butter to the milk when it is nearly cold. Next add the whites of the eggs, which must be whipped very light. Mix well without adding any extra flour, and lastly add the yeast. Mix ali together with a wire whisk until it is so that you can work it with your hands. Then take it out of the bowl and work well on a board until it will not stick to the hands or board. Put back into the pan and let it rise. When light, take out small pieces, roll with the hands on the board, and put them in pans dose together, so they will keep their shape, and let them rise until they are very light ; brush them with egg and bake in a moderate oven for twenty minutes. Before you take them out, brush off with melted butter, and give them a few minutes more in the oven. Serve hot. Small rolls may be tied
with ribbon before going to the table, or they may be served in log-cabin style.
Parker House Rolls
One quart and a half of flour, one tablespoon of lard, three gills of boiled milk cooled, one-half cup of granulated sugar, and three-quarters of a cake of yeast dissolved in quarter of a cup of water. Make a hole in the centre of the flour and put in the other ingredients. Mix as if making sponge and let it rise over night, keeping it moderately warm. In the moming knead thoroughly and leave it to rise till noon, then cut with a biscuit cutter. Spread one-half of each biscuit with butter, and fold over. Place in a pan and leave to rise until nearly time to serve. Bake in hot oven for twenty minutes.
BoUb
Half a yeast-cake, one pint of milk, one quart of flour, one tablespoon of lard. Mix thoroughly and set in a moderately warm place until very light. Then knead the dough a little, make it into rolls, and place in pans. When they have risen, bake in quick oven.
Potato Yeast
Records on this page
BreadFrench RollsBunsParker House RollsPotato Yeast