The Swedish, French, American cook book

How to Make Them. Mix all to a smooth dough, let stand to rise in the lower part of the icebox or any cold place, overnight. Put in biscuit forms, when half risen in the form, slash with a knife in the centre, dipping the knife in cold water each time; let rise again to the edge of the forms, put in icebox for about four hours. Take out, leave in the kitchen to get warm, about half hour. Bake in a quick oven from ten to fifteen minutes. Parker House Rolls ( Petits Pains Parker ) a la Royale One and a half cups milk, four cups flour, two teaspoons Royal baking powder, half cup shortening, yolks of two eggs, three table¬ spoons sugar, a pinch of salt. How to Make Them. Mix flour and shortening well together, add the sugar, yolks, baking powder, and milk. Roll about half inch in thickness, put butter in the centre, fold one part over to the other — the top about half inch shorter than the bottom. Bake in oven about thirty minutes. Rolls ( Petits Pains) a la Sweden Two tablespoons melted butter, one and a half cups milk, one tablespoon sugar, a little salt, four cups flour, two teaspoons Royal baking powder. How to Make Them. Add the butter to the milk, sugar, salt, flour, and baking powder; mix until nice and smooth. Sprinkle with a little flour, roll out about four inches around. Dip a knife in cold water and cut the batter in about i-inch pieces, dipping the knife in water every time. When cutting it, turn the cut side up, put close together on a buttered baking sheet, and bake about twenty minutes. Gems ( Bijoux ) a la Octavious Quarter cup butter, one tablespoon sugar, three eggs, one pint flour, a pinch of salt, two teaspoons Royal baking powder, one cup milk. How to Make Them. Stir butter and sugar to a cream; add the yolks, salt, milk, flour, baking powder, and last whites of the eggs — well beaten. Bake in small buttered iron gem pans in a hot oven from eighteen to twenty minutes. Graham Rolls a la James Gilliland Petits Pains de Farine Graham, a la James Gilliland Two cups graham flour, two cups wheat flour, three teaspoons Royal baking powder, small half cup shortening, two tablespoons sugar, one and a half cups milk. How to Make Them. Melt the shortening, add the sugar and salt, put the flour and baking powder in a bowl, add the milk and shortening, stir to a nice light dough. Make in balls the size of a half egg, put on a buttered baking sheet, brush the top over with cream or melted butter. Bake in a very hot oven from twelve to fifteen minutes. Rice Gems ( Bijoux au Riz) a la William Put quarter cup rice on stove in one cup water; cook until well done. Then add some milk, cook until nice and creamy. When done, measure it. Put one and a half cups rice in a bowl, add one cup milk, whites of two eggs, one cup flour, two teaspoons Royal baking powder, a pinch of salt, and one tablespoon sugar. Stir well until creamy. Then add one tablespoon melted butter and mix well. Fill in the gem pans, that have been heated and buttered. Put in a hot oven and bake from fifteen to twenty minutes, and turn out while hot. Then turn upside down and leave until ready to serve. Serve on a folded napkin or paper doily for breakfast or luncheon. Muffins ( Galettes ) a la New England