|
Classic
Cook Books
< last page | next page >
page 66
Egg Rolls.
Boil a quart of new milk with a quarter of a pound of butter, the same of lard,
and a little salt; beat up two eggs, and pour the boiling milk on them, stirring
all the time; when nearly cold, add a tea-cup of yeast and as much wheat flour
as will make it a thick batter; when quite light knead it up as bread, and let
it lighten before moulding out; grease the pans, and bake them with a moderate
heat. A little sugar and water rubbed on just before baking rolls makes them
glossy.
Soft Rolls.
Rub two ounces of butter into two pounds of flour, stir in as much boiling milk
as will make a soft dough, when cold enough, add half a tea-cup of yeast, and a
little salt; beat it well with a spoon, and let it rise as long as bread; mould
them out in pans, and bake as other rolls.
Water Rolls.
Make a rising of a quart of warm water, a little salt, a tea-cup of yeast, two
spoonsful of butter and flour; let this rise, and knead it with as much flour as
will make a soft dough, and work it well; when it has risen again, mould it out,
and bake half an hour.
A nice griddle cake may be made by rolling this out, and baking it on the
griddle or dripping-pan of a stove.
Potato Rolls.
Boil potatoes enough to make a quart when mashed, which should be done with a
rolling-pin on a cake-board; mix these with a gallon of flour, a spoonful of
butter, one of lard, and some salt; stir in water sufficient to make dough, not
quite so stiff as for light
< last page | next page >
Classic
Cook Books
|
