Miss Rita Gray's Cinnamon Buns

Ingredients

• a cup and one-half of milk
• half cup of yeast
• a teaspoonful of salt
• half a cupful of sugar
• half a cupful each of sugar and melted butter
• three eggs
• flour to knead

Method

1. 1

   Dissolve yeast in milk, add flour for a sponge.

2. 2

   When light, add eggs, sugar, melted butter, salt, and knead.

3. 3

   Roll into a thin sheet, brush with butter, dredge with cinnamon and sugar, sprinkle with currants, roll, and cut.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 188. The excerpt below is the record exactly as published.

three eggs, beat, two cups flour, one-half teaspoon baking powder. LUNCHBON COOKIES. Mrs. SamL McBumey. Take six cups of well sifted flour, three heaping tea- spoonfuls baking powder, one-half pound of butter, (never lard), four eggs, one-quarter cup of sweet milk and a pinch of salt. Mix well, roll out thin, sprinkle sugar on top. Caraway seed may be added. This recipe makes one hundred cookies. COOKIES. Miss Stella Flanagan. One cup butter, one cup sugar, three egss, one and a half teaspoonfuls baking powder, one tablespoonful milk, just enough flour to hold the dough sufficiently to roll. GINGER SNAPS. Mrs. Charles A. Oreer, Rye, N. Y. One and three-quarter pounds of flour, quarter of a pound of sugar, half pint of molasses, quarter of turn- DESSERTS. 439 bier of water, two teaspoonfuls cloves, one-half teaspoon- fol cinnamon, one-half teaspoon ginger, a little grated nntmeg, roll them and cut thin and bake. GINGER COOKIES. Miss Hinds, One quart of New Orleans molasses, add three- fourths pound equal parts of lard and butter, one pound brown sugar, two ounces ginger, a pinch of salt, cinnamon, allspice and cloves, one-half a teaspoonful of soda in a little milk, one egg, flour enough to make soft dough. GINGER COOKIES. Mrs. T. K. Chambers. One cup granulated sugar, three-fourths cup lard and butter mixed, one-half cup sour milk, one cup mo- lasses, two eggs, one teaspoonful soda, one teaspoonful ginger, one teaspoonful cinnamon, one teaspoonful salt, four cups flour. Stir this all together and let stand overnight; in the morning mould, cut out and bake. Do not use any more flour in moulding than is abso- lutely necessaiy. MOLASSES CAKE. Mrs. E. F. C. Young. One cup of drippings, or one cup of butter and lard mixed, one cup of sugar, two cups of molasses, one cup of milk, two eggs, three cups of sifted flour, one tea- spoonful of soda dissolved in milk; cinnamon and gin- ger to taste. Place in pan and bake. SOFT GINGER BREAD. Mrs. C. M. Oould. One cup butter, one cup molasses, one-half cup sugar, two eggs, one teaspoon each of cinnamon, cloves and all- 440 KIRMESS COOK BOOK. spice^ one-half cup sour milk, two teaspoons soda dia- solyed in the milk and three cups of flour. Bake in slow oven twenty minutes. MOLASSES SPONGE CAKE. Mrs. H, C. White, Brooklyn, N. Y. Two eggs^ one cup beef drippings, two large tea cups molasses, a tea cup sour milk or claugh baugh, one tea- spoonful baking soda dissolved in the milk, two tea- spoonfuls ginger, four teacups of flour added last. Bake in dripping pan in moderate oven. OINOER BREAD. Mrs. 0. E. Perry. One-half cup New Orleans molasses, one-half cap Porto Kico molasses, one-half cup butter, two eggs, two cups of flour, one-half teaspoonful of soda dissolved in boiling water, one-half teaspoonful ginger. MOLASSES CAKE WITH APPLE SAUCE. Mrs. 0. R. Chamiers. Make a molasses cake and bake in a round tin. Scoop out the center and fill with fresh apple sauce. Garnish the edge of the serving plate with whipped cream. CINNAMON BUNS. Miss Rita Oray, New York. Dissolve a yeast cake into a pint of scalded and cool milk, add flour for a sponge. When light add three eggs, half a cupful each of sugar and melted butter, a teaspoonful of salt and flour to knead. When light roll into a thin sheet, brush with butter, dredge with cinnamon and sugar, sprinkle with currants, roll, cat DESSERTS. 441 CINNAMON BUNS. Mrs. Hamilton Vreeland. Mix thoroughly one cup sugar and one-half yeast cake, a pinch of salt and flour enough to thicken. Add flour slowly, beating quite vigorously until stiff enough to knead. Let rise overnight. Boll out in narrow, long strips, brush with melted butter and spread cin- namon over the surface ; then lay currants or raisins as thickly as desired, roll and cut across in strips about three-quarters of an inch thick. This makes the buns curl. Let rise until very light and brush lightly witli melted powdered sugar, after baking. COFFEE CAKE. Mrs, John J. Flagg. One pint milk, one yeast cake dissolved in one-half cup lukewarm water, one egg, one-half cup butter. Mix up and set to rise for two hours, after which mix in flour till a soft dough is obtained. Before baking spread lightly with butter and sprinkle with cinnamon and sugar. NEW ENGLAND CAHAWAY CAKES. Mrs. C. A, Oould, New York, Take one pound of flour, three-quarters of a pound of sugar, half a pound of butter, a glass of rose water, four eggs, half a teacup of caraway seeds. Bub the materials well together and beat up. Drop the cakes from a spoon on tin sheets and bake them brown in a rather slow oven. Twenty minutes or half an hour is enough to bake them. 442 KIRMESS COOK BOOK. HOT GROSS BUNS. Mrs. James Fleming. Make a sponge of a cup and one-half of milk, half cup of yeast, flour enough to make a thick batter. In the morning add two large tablespoonfuls of melted butter, half a cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.