Delicious Rolls — One and one-half pints new milk, 1 cupful hop yeast, 3^ teaspoonful salt, and flour for forming dough, which must be covered and left to rise over night. In the morning add the whites of 2 well-beaten eggs✪ Delicious Rolls, i^ cupful butter and flour, and knead the dough briskly for 10 minutes; roll to the thickness of 3^ an inch, cut in 4-inch squares, brush the tops with sweet milk and fold them over cornerwise; place them close together in buttered pans. Set in a warm place until light, when bake in a quick oven. Grraham Gems — Two tablespoonfuls sugar, 1 tablespoonful butter, well-stirred together; add 1 coffeecupful sweet milk, graham to make a fltiff batter, then 1 well-beaten egg, saltspoonful of salt and 2 teaspoonfuls good baking-powder✪ Graham Gems. This makes a dozen gems. Bake 15 or 20 min- utes. PASTRY A GOOD hand at pastry will use less butter and produce lighter crust than others. Salt butter is very good, and if well washed makes a good, flaky crust. If the weather is warm the butter should be placed in ice water to keep it as firm as possible; when lard is used take care that it is perfectly sweet. In making pastry, as in other arts, " practice will make perfect;" it should be touched as lightly as possible, made in a cool place, and with hands perfectly cool; if possible, use a marble slab instead of pastry board; if the latter is used, it is better to procure it made of hard wood. It is important to use great expedition in the preparation of pastry, and care must be taken not to allow it to stand long before baking, or it will become flat and heavy. A brisk oven will be required for puff pastry ; a good plan ta test the projDer heat is to put a small piece of the paste in before baking the whole. Be sure that the oven is as near perfection as possible ; for an oven in which the heat is not evenly dis- tributed can never produce a well-baked pie or tart; where there is an unequal degree of heat the pastry rises on the hottest side in the shape of a large bubble and sinks into a heavy, indi- gestible lump on the coolest. Eaised pie cri^st should have a good soaking heat, and glazed pastry rather a slack heat. When suet is used it must be perfectly free from skin and minced as finely as possible: beef suet is considered the best, 173 174 White Ribbon Cook Book. All moulds, pie-dishes, patty-paos, and vessels of aU descriptions used for baking or boiling must be well buttered. The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed and kept in a dry place. It should be dipped in boiling water, squeezed dry, and floured when to be used. If bread, it fihould be tied loosely; if batter, tightly over. The water should be boiling briskly when the pudding is put in. Batter pudding should be strained through a coarse sieve when all is mixed. In others the eggs separately. A pan of cold water should be ready, and the pudding dipped in as soon as it comes out of the pot, and then it will not adhere to the cloth. Snow is an excellent substitute for eggs either in puddings or pancakes. Two large spoonfuls will supply the place of one egg, and ihe article it is used in will be equally good. This is a useful piece of information, especially as snow often falls at the season when eggs are the dearest. ✪ Batter Pudding

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Delicious Rolls — One and one-half pints new milk, 1 cupful hop yeast, 3^ teaspoonful salt, and flour for forming dough, which must be covered and left to rise over night. In the morning add the whites of 2 well-beaten eggs, i^ cupful butter and flour, and knead the dough briskly for 10 minutes; roll to the thickness of 3^ an inch, cut in 4-inch squares, brush the tops with sweet milk and fold them over cornerwise; place them close together in buttered pans. Set in a warm place until light, when bake in a quick oven. Grraham Gems — Two tablespoonfuls sugar, 1 tablespoonful butter, well-stirred together; add 1 coffeecupful sweet milk, graham to make a fltiff batter, then 1 well-beaten egg, saltspoonful of salt and 2 teaspoonfuls good baking-powder. This makes a dozen gems. Bake 15 or 20 min- utes. PASTRY A GOOD hand at pastry will use less butter and produce lighter crust than others. Salt butter is very good, and if well washed makes a good, flaky crust. If the weather is warm the butter should be placed in ice water to keep it as firm as possible; when lard is used take care that it is perfectly sweet. In making pastry, as in other arts, " practice will make perfect;" it should be touched as lightly as possible, made in a cool place, and with hands perfectly cool; if possible, use a marble slab instead of pastry board; if the latter is used, it is better to procure it made of hard wood. It is important to use great expedition in the preparation of pastry, and care must be taken not to allow it to stand long before baking, or it will become flat and heavy. A brisk oven will be required for puff pastry ; a good plan ta test the projDer heat is to put a small piece of the paste in before baking the whole. Be sure that the oven is as near perfection as possible ; for an oven in which the heat is not evenly dis- tributed can never produce a well-baked pie or tart; where there is an unequal degree of heat the pastry rises on the hottest side in the shape of a large bubble and sinks into a heavy, indi- gestible lump on the coolest. Eaised pie cri^st should have a good soaking heat, and glazed pastry rather a slack heat. When suet is used it must be perfectly free from skin and minced as finely as possible: beef suet is considered the best, 173 174 White Ribbon Cook Book. All moulds, pie-dishes, patty-paos, and vessels of aU descriptions used for baking or boiling must be well buttered. The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed and kept in a dry place. It should be dipped in boiling water, squeezed dry, and floured when to be used. If bread, it fihould be tied loosely; if batter, tightly over. The water should be boiling briskly when the pudding is put in. Batter pudding should be strained through a coarse sieve when all is mixed. In others the eggs separately. A pan of cold water should be ready, and the pudding dipped in as soon as it comes out of the pot, and then it will not adhere to the cloth. Snow is an excellent substitute for eggs either in puddings or pancakes. Two large spoonfuls will supply the place of one egg, and ihe article it is used in will be equally good. This is a useful piece of information, especially as snow often falls at the season when eggs are the dearest.

The white ribbon cook book