The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

more or less, as you need, in quantity. Cut from this pieces of dough about the size of a biscuit (after working in two tablespoons of butter and one of sugar if you Hke it). Then roll the pieces of dough under the hand till it is round. Flatten it a little and then let it stand on the molding board till the last of the rolls are finished. Then let them remain five minutes covered to prove if light. Have a saucer of melted butter in which dip the ball of your hand and press the whole weight of the ball of your hand across the center of each roll so as to dent it almost through. Then fold them over and place in a baking pan so they do not touch. Let rise till very light. It will most likely take twice as long as bread. They should bake in twelve minutes. If you wish these rolls for tea or for the next morning breakfast set them in the refrigerator. They are very delicious when thus treated. Baking-Powder Biscuit. I quart flour i >^ cup milk 3 heaping tablespoons 2heaping teaspoons bakingbutter powder 1 teaspoon salt The first thing is to see if the oven is very hot. Have everything ready to work with, then sift the baking-powder, salt and flour together twice; then rub the butter in well. Mix with the milk as soft and as little as you can handle it. Roll from half to threequarters of an inch thick and bake in a quick oven. Some set them ten minutes in the cold. Let all the ingredients be right cold. Success depends largely on speed and the hot oven. All biscuits, rusks or rolls when nearly baked can be washed over on top either with milk or the sweetened white of egg. The Queen Cook Book 1 7 Cream Biscuit. Cream biscuit and cream short cake are made the same as baking powder biscuit, using cream (or if very rich use half cream and milk) in place of milk and butter. Rusks. I cup sugar 2 cups milk 1 cup butter J^ cup yeast 2 eggs I teaspoon salt Stir butter and sugar to a cream; add the eggs beaten separately, then the milk warm, and yeast, with flour enough to make a sponge; let this stand in a warm place till light, then knead in flour enough to make soft biscuits; cut with cutter and put in baking pan, let them stand three hours; bake forty minutes in a moderate oven. It is always best to set the sponge at night, then it is ready to bake the next morning. If they are desired warm for tea, they can be set early in the morning. G ALETTES. I quart flour ^ cup yeast 5^ pint sweet milk i even teaspoon salt J^ cup butter i tablespoon sugar 3 eggs Use what flour yo need for the sponge, set to rise, keep warm, when light work in the rest of flour, roll out, cut round, handling the dough as lightly as possible. Set to rise; when light bake fifteen minutes in a hot oven. Brush the top with egg. These are most delicious. Eat hot, or when cold split and toast. l8 The Queen Cook Book Sally Lunn, Raised. 3 pints flour i tablespoon sugar I pint milk 3 eggs beaten separately J^ cup yeast i teaspoon salt Butter the size of aYi egg Warm the milk, and soften the butter. Mix it in morning if wanted for tea. This must be stirred, let rise, when light, stir down and pour into dripping pans, let Sally take another rise. Bake from threefourths to one hour. This is broken up. Sally Lunn with Baking-Powder. I quart .flour i cup butter 1 pint sweet milk 2 eggs, i teaspoon salt 2 teaspoons baking-powder i tablespoon sugar Bake twenty minutes in a quick oven, in cups. Tea Biscuit, Raised. 1 pint milk 2 eggs 3 or more pints flour y^ cup yeast 2 heaping tablespoons i teaspoon sugar butter I teaspoon salt