The art of cookery

sugar, half cup butter, one cake compressed yeast, flour enough to make a dough. Beat the eggs very light, pour over them, beating meanwhile, the boiling milk, then add the sugar and salt. Let the mixture cool until lukewarm, then add the yeast, dissolved in a little cold water, and stir in flour until a soft dough has been formed. Turn upon the molding board and knead in flour gradually until the dough becomes smooth and elastic, but not stiff enough for bread, then put in a greased bowl, and set to rise for five hours, or until light. When light work in the butter, but do not add any more flour, and let rise for an hour, or until light, then form into buns or balls the size desired, place in a greased pan about an inch apart, and again let rise for two hours, or until light, then bake in a moderate oven. Cinnamon Rolls. — Roll small pieces of bun dough, after it has risen the second time, into small rolls or sticks. Flatten with a limber knife and cover with melted butter, sugar, and cinnamon. Fold over and roll into circular cakes with one end in the center, and the other pinched to the outer surface, and place in a baking pan, an inch apart. Let rise two hours, and bake in a moderate oven. German Coffee Cake. — Roll a piece of bun dough after it has risen the second time into a sheet half an inch thick, lay on a shallow baking pan, cover with granulated sugar, then with cinnamon, and lastly with melted butter. Let rise for two hours, or until very light, then bake in a moderate oven. Sliced sour apple can be laid over the cake when light, or the sugar, cinnamon, and butter can be omitted, and the cake when light can be spread with Bread- Making. 197 preserves, jam, or jelly, and baked in a moderate oven. Beaten Biscuit. — To two cups of flour add half a tablespoonful of lard and half a teaspoonful of salt. Rub the lard well through the flour, moisten gradually with half a cup of cold water, and work the dough until it will hold together, then beat with a mallet or heavy implement until it is pliable and blisters. When it reaches this condition roll out, cut into cakes the size desired, prick several times with a fork, and bake in a hot oven twenty-five minutes, or until nicely browned. Baking Powder Biscuit No. i. — Two cups of flour, one cup of sweet milk, two teaspoons baking powder, one half teaspoonful of salt. Sift the salt, baking powder, and flour together, add the milk, and beat to a smooth dough. Turn upon a well-floured molding board, dust with flour, and roll into a sheet about an inch in thickness. Dip the biscuit cutter in flour, cut the sheet of dough into cakes, lay in a baking pan, and bake in a quick oven until thoroughly done. Baking Powder Biscuit No. 2 — Two cups of flour, one cup sweet milk, two tablespoonfuls melted butter, two teaspoons baking powder, and half a teaspoonful of salt. Mix as in No. i, add the melted butter, after all the milk is in, beat well through the dough, then proceed as before. Baking Powder Biscuit No. 3. — Two cups flour, one cup cold water, one tablespoon butter, two teaspoons baking powder, one half teaspoon salt. Sift the baking powder and salt with the flour. Rub the butter through it with a limber-bladed knife, add the cold water, mix well with a spoon, then proceed as in No. i. 198 The Art of Cookery.