|
Classic
Cook Books
< last page | next page >
page 28
of buttermilk, add one cup of lard, and pour all over the flour, beating it up
well, then add one quart of cold water, stir and add one-half cup of potato
yeast, or one cup of brewer's; beat in well and set in a warm place to rise over
night. In the morning add salt and flour enough to make a moderately stiff
dough; set in a warm place to rise, and, when risen, knead down and set to rise
again. This time knead down and place in a large stone crock or bowl, covered
tightly with a tin pan to prevent the surface from drying, and set away in a
cool place. When needed, turn out on a bread-board, cut off a piece as large as
you wish to use, roll out to the thickness of ordinary soda biscuit, cut, and
put in the oven to bake immediately. Set away the rest of the dough as before,
and it will keep a week in winter, and is very convenient for hot breakfast
rolls.--Mrs. D. Buxton.
VIENNA ROLLS.
Have ready in a bowl a table-spoon of butter or lard, made soft by warming a
little, and stirring with a spoon. Add to one quart of unsifted flour two
heaping tea-spoons of Royal Baking-Powder; mix and sift thoroughly together, and
place in a bowl with butter. Take more or less sweet milk as may be necessary to
form a dough of usual stiffness; according to the flour (about three-fourths of
a pint) put into the milk half a tea-spoon salt, and then stir it into the
flour, etc., with a spoon, forming the dough, which turn out on a board and
knead sufficiently to make smooth. Roll out half an inch thick, and cut with a
large round cutter; fold each one over to form a half round, wetting a little
between the folds to make them stick together; place on buttered pans, so as not
to touch, wash over on top with milk to give them a gloss, and bake immediately
in a hot oven about twenty minutes. It will do them no harm to stand half an
hour before baking, if it is desired.
CRUMPETS.
One quart of milk with two table-spoons yeast, and flour enough to make a stiff
batter; let rise over night, and in the morning add four eggs, two table-spoons
of sugar, one-half cup of butter; put them in muffin-rings; and let them rise
nearly half an hour; bake quickly.--Miss Mary Gallagher.
< last page | next page >
Classic
Cook Books
|
