Science of food & cookery

Put the corn meal into a bowl, and pour on the boiling water in a slow stream, stirring constantly. Add the cold water, and mix well. Dissolve the yeast in a little water; and when the scalded meal is cooled to about 85°, add the yeast and 2 cups entire wheat flour, and mix well. Cover, and set in a warm room until light and spongy (about il/2 to 2 hours) ; then add the salt, the sugar, and the fat, and mix well. Add the remaining flour, or enough to make a medium soft dough, and knead on a board until elastic ; then put into an oiled bowl, cover, and set in a warm room to rise. Follow the directions for raising entire wheat bread ; and when it has been worked down the first time, mold, and put into pans for baking. Do not allow it to rise too light in the pans. PARKER HOUSE ROLLS I cup scalded and warm milk 2 tablespoons vegetable fat Yt cake compressed yeast 2 tablespoons sugar 2l/2 cups bread flour l/2 teaspoon salt Dissolve the yeast in 2 teaspoons water, add the warm milk, and beat in I cup white flour to smooth batter. Cover, and set in a warm room until very light (from il/2 to 2 hours). Add the salt, the sugar, and the fat, and beat into the sponge. Add the remainder of the flour, reserving a handful for the board, and mix to a soft dough. Turn out on a floured board, and knead gently until elastic, being careful that it does not stick to the board. Put into an oiled bowl, cover, and let rise until, when tapped, it begins to sink; then work down well, and let rest until half again its original bulk. Work together, and turn out on a floured board. Divide into i^-ounce pieces, and divide each piece into two. Roll out into small, round buns, and lay on a well floured board. When they have risen to nearly half again their original bulk, make a crease through the center, with a small roller the size of a broom handle. Oil one half, fold the other half over, and press together. Lay in an oiled baking pan, let rise until very light, then bake in a quick oven. SHORTCAKE Use the same ingredients as for Parker House rolls, except to add 1 egg, slightly beaten, to the sponge when it is light, and this will require l/2 cup more of flour. Mix to dough, and raise the same as the preceding. Roll out to ^-inch thickness, and lay in an oiled baking pan. Brush over with oil, and sprinkle with flour, then with sugar. Press down with a spoon so the particles of flour get moistened on the top. Let rise until very light, and bake in a quick oven. STEAMED BROWN BREAD 1 cup scalded milk Y? cup rye flour Yz cake compressed yeast l/2 cup bran I cup Graham flour I teaspoon salt 34 cup corn meal (lightly YJ> cup warm molasses toasted in the oven) I tablespoon vegetable fat 34 cup sultana raisins