The practical cookbook

Parker House rolls I. Put milk, butter, sugar, and salt into a mixing-bowl. When lukewarm add yeast and 3 c. flour. Beat well, cover, and let rise till light. Add enough more flour to make dough stiff enough to knead, and let rise again. When double its bulk, knead again, roll out, shape, and let rise till light in buttered pan. Bake in hot oven 12 to 15 min. If made overnight, ^ yeast cake is enough. Luncheon rolls. Additional ingredients : 1 egg, 1 tb. lard, ^ tsp. grated lemon rind. Add sugar, salt, and shortening to milk. When lukewarm add yeast and J c. flour. Cover and let rise ; then add egg, lemon rind, and enough flour to knead, and let rise again. Roll ^ in. thick, shape with biscuit-cutter, place in buttered pan ; let rise again, and bake. Coffee rolls. Additional ingredients: i egg, J c. raisins (cut fine). Pour the hot milk over the butter, sugar, and salt. When lukewarm add the yeast, raisins, egg (well beaten), and flour enough to knead. Knead till smooth and elastic and let rise overnight. Roll out in a thin sheet, brush with melted butter, sprinkle with sugar and cinnamon, and roll like a jelly roll. Cut in small slices, place close together in a buttered baking-pan, let rise till double their bulk, and bake about 30 min, in a hot oven. The process may be completed in a day if I yeast cake is used. The dough may be spread in a large pan, brushed over with i egg, and, after rising, may be covered with the following mixture : 3 tb. butter, 2 tb. sugar, 2 tb. flour, I tsp. cinnamon. When baked it should be broken into small squares. Buns. Additional ingredient : ^ c. raisins (stoned and quartered). Add the sugar, salt, and butter to the milk ; when lukewarm add yeast and ij-c. flour; cover and let rise till light; then add raisins and flour to make a soft dough. Let rise, shape like biscuit ; let rise again, and bake. May be glazed by brushing with egg before baking. Breadsticks. Additional ingredient: white of i egg. Add butter, sugar, and salt to milk ; when lukewarm add yeast, egg (well beaten), and the flour. Knead till very elastic, and when well risen shape in long, slender rolls. Let rise again and bake in a hot oven. Uses of Stale Bread Toast Source. General. Food Value. Contains starch and protein. , Cost. See individual prices. Flour Egg Salt Sugar Butter Price Plain toast . 8 slices 4tb. _ _ _ _ _ _ _ Hot-water toast . . . i slices 4tb, z c. _ — — — — Cream toast . i slices 2tb, — 2 C. 4tb. — itsp. — — Egg toast . . 8 slices — — I C. — ttsp. 2tb. _ Tomato cream toast . . . i slices 4tb. — I c. 4tb. — — Croutons . . 2 slices itb. _ — — — _ — Crouatade cases. . . 4 slices 4tb. — — — — - - — General Directions. For toast, cut bread in slices of uniform thickness, put into toaster, hold some distance from fire until dried through, then brown quickly on both sides. In a gas stove bread may be put into large baking-pan in broiling-oven, but must be carefully watched and turned. (Old pieces of bread may be dried, rolled, sifted, and kept in jars to use for frying or scalloped dishes. Cover with cheesecloth.) Plain toast. Toast bread ; butter, and send to table at once. Hot-water toast. Toast bread ; put butter and salt in a shallow dish, pour over them the boiling water, dip each slice quickly in this, using a knife and fork. Send to table hot, with slices piled on top of each other. Cream toast. Toast bread ; make a white sauce of remaining ingredients ; dip each slice of toast into this, put in a