The Golden Age Cook Book. Henrietta Latham Dwight
of a pint of warm milk, dissolve one cake of compressed yeast in a little tepid milk, stir together and add a teaspoonful of salt and enough flour to make like bread dough, set to rise in a warm place. It will rise in about two hours. Roll out the dough, using as little flour as possible to keep it from sticking, and cut with a biscuit-cutter, or mould with the hands into rolls, put them in pans, and set on the shelf over the range to rise about ten or fifteen minutes. Bake fifteen or twenty minutes.
ELIZABETTI ROLLS.
One cup of sweet milk, half a yeast cake, an even tablespoonful of butter, two teaspoonfuls of sugar, and one of salt, and flour enough to make as stiff as bread dough. Scald the milk and melt the butter in it, when lukewarm dissolve the yeast cake, sugar and salt and stir the flour in until as thick as bread dough. Set to rise over night. In the morning roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each biscuit, fold in half, set to rise again, and when light bake about twenty minutes in a moderate oven. This quantity will make twenty-four rolls.
RYE ROLLS.
Take in the morning from rye bread dough one cupful, add to it a tablespoonful of Porto Rico molasses, one tablespoonful of sour cream, one even tablespoonful of butter. Bake in cups, half fill them, set in a warm place to rise for three-quarters of an hour, and bake fifteen minutes. This quantity will make eight.
GLUTEN ROLLS.
Three cups of kernel flour, two even tablespoonfuls of baking powder, half a teaspoonful of salt, two cups of milk. Mix the flour, salt and baking powder together, then stir in the milk, beat well. If baked in iron roll pans heat them well, brush with butter; if granite ware, only grease them. This quantity will make sixteen rolls. Bake from twenty to twenty-five minutes.
PARKER HOUSE ROLLS.
Sift two cups of flour with half a teaspoonful of salt and one teaspoonful of sugar, then add a cup of tepid water in which a cake of compressed yeast has been dissolved, two tablespoonfuls of melted butter; when mixed break in one egg and add flour enough to make a soft dough. Knead well, beating the dough upon the board. Set to rise in a warm place, when light knead again, adding only enough flour to keep from sticking to the board, roll out about half an inch thick, cut with a biscuit-cutter, brush with melted butter, fold in half and set to rise again. These rolls can be set at noon if for tea, or in the morning if for luncheon, or they can be made up at night for breakfast, when use only half a yeast cake. This dough can be moulded into small, oblong rolls for afternoon teas.
BOSTON BROWN BREAD.
One cup of yellow corn meal, one cup and a half of Graham flour, an even teaspoonful of salt, an even teaspoonful of soda, two cups of sour milk, half a cup of Porto Rico molasses, and butter the size of a large walnut. Sift the corn meal and soda together, add the Graham flour and salt, then the milk and molasses, melt the butter and stir in at the last. Butter a brown bread mould, pour in the mixture, steam for three hours, keep the water steadily boiling, remove the cover of the mould, and bake twenty minutes in the oven to form a crust.
BOSTON BROWN BREAD WITH RAISINS.
Follow the preceding recipe, adding a cup of raisins stoned and slightly chopped. Very nice for nut sandwiches and stewed bread.
BOSTON BROWN BREAD STEWED.
Cut the bread into dice, and when the milk boils add the bread and stew gently fifteen minutes. The proportion is about a cup of milk to one of bread.
GRAHAM BREAD.
Half a pint of milk, half a pint of water, a pint and a half of white flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid water. Scald the milk and add the half pint of boiling water, set away to cool. Put the flour into the bread pan, add milk and water when lukewarm and the dissolved yeast; beat well. In the morning add half a cup of Porto Rico molasses and Graham flour enough to knead well, let it rise for three hours, knead again, make into loaves and set in a warm place to rise. When light bake in a moderate oven nearly an hour.
RYE BREAD.
Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of salt in a cup and a third of tepid water, then stir into it a pint of white flour, and when smooth add enough rye flour to make a dough rather stiffer than that of white bread. Knead thoroughly about fifteen minutes and set to rise. In the morning make into a loaf and put in a crusty bread pan.
QUICK WHITE BREAD.
Three pints of flour, an even teaspoonful of salt, two cakes of compressed yeast dissolved in tepid water and enough milk to make a soft dough. Set in the morning—it will require about an hour and a half to rise, and, after making into loaves, about ten minutes.
DATE BREAD.
Break the dates apart, wash and drain them in a colander, shake them well, set in a warm place to dry. Stone and chop enough to make a cupful, and knead into a loaf of white bread just before setting to rise for the last time.
COFFEE BREAD.—No. 1.
One pound of flour, two eggs, six tablespoonfuls of melted butter, six ounces of sugar, a teaspoonful of soda, a teaspoonful of cream of tartar mixed dry in the flour, and one cup and a half of milk. Beat the butter and sugar together, add the eggs well beaten, a few grains of cardamom, half a cupful of raisins seeded, and a tablespoonful of citron cut fine, if liked, then add the milk and flour. Bake in crusty bread pans or shallow pans, as convenient.
COFFEE BREAD.—No. 2.