tablespoonfuls of warm milk or water), then the beaten white and flour. Knead until smooth and fine-grained. Let it rise over night or till light. Shape into small balls ; then roll into sticks a foot long. Let them rise slowl}^ and bake in a moderate oven, that they may be dried through before browning. When shaped into large plain rolls, they are called White Mountain Rolls. Rolls designed for breakfast or dinner are better not to be sweetened enough to taste sweet ; but for tea or lunch more sugar may be added. This brings us to another vari- ety of rolls which are made richer by the addition of but- ter, sugar, eggs, and fruit, including Swedish Rolls ^ Rusks, and Bunns, 1 scant teaspoonful salt. Melt the butter, and dissolve the sugar and salt in the hot milk ; w^hen lukewarm, add the yeast and beaten whites. Mix in flour to make a sponge or drop batter. In the morning add the remainder of the flour, and knead twenty minutes. Let it rise till noon or till light ; then knead again slightl}^, and roll out into a large, rectangular piece, half an inch thick. Have the edges as straight as possi- ble. Spread all over with a thin layer of soft butter, and a sprinkling of sugar, cinnamon, grated lemon rind, and currants. Roll up like a jelly roll, cut ofl* slices an inch wide, lay them with the cut side dow^n on well-greased pans, and when well risen bake in a hot oven fifteen or twenty minutes. When done, glaze them w^ith sugar dis- solved in milk, and dry them a few minutes in the oven, or rub them with soft butter. If mixed in the morning, make a sponge with the scalded milk cooled, the eggs, salt, sugar, and part of the flour. Place the bowl in a pan of warm water for three or four hours ; then add the butter and the remainder of the flour. Knead, and after it is well risen roll out as above. Swedish HoUs. 1 pint milk, scalded. 3^ cup butter. 1^ cup sugar. Wliites of 2 eggs. 1^ cup yeast. 7 or 8 cups flour✪ Swedish Rolls. The Boston Cook Book, 73 Rusk, Wo. 1. 1 cup milk, scalded and cooled. cup yeast. 1 tablespoonful sugar. 2 cups flour. 3^ teaspoonful salt. Mix in a sponge at night or very early in the morning. When well risen, add flour enough to make a stiff dough. Knead and let it rise again, then add one fourth of a cup of butter^ rubbed to a cream, half a cup of sugar ^ and one egg, beaten with butter and sugar. Let it rise in the bowl till light. Shape into small round biscuit ; put them close together in a shallow cake pan, that they may rise very high. When ready to bake, rub the tops with sugar dis- solved in milk, sprinkle with dry sugar, and bake in a moderate oven. Rusk, No. 2. Make a dough at night by the rule for Milk Bread, No. 1. In the morning make half the dough into a loaf for bread. Put with the remainder half a cup of butter, creamed, with one cup of sugar and one egg, well beaten ✪ Rusk, No. 2 ; mix and beat well ; add half a cup of flour, or enough to shape it easilj^ Let it rise in the bowl, shape into small rounds or into long narrow rolls, and when verj^ liglit, glaze them and bake as in the preceding rule. Rusk, No. 3. (Mi55 Yandes.) 1 pint milk, scalded. 1 cup potato yeast. f/o cup butter and lard, mixed. 3 eggs. % cup sugar. Flour as required✪ Rusk, No. 3.

AI-modernized reading of the original text

tablespoonfuls of warm milk or water), then the beaten white and flour. Knead until smooth and fine-grained. Let it rise over night or till light. Shape into small balls ; then roll into sticks a foot long. Let them rise slowly and bake in a moderate oven, that they may be dried through before browning. When shaped into large plain rolls, they are called White Mountain Rolls. Rolls designed for breakfast or dinner are better not to be sweetened enough to taste sweet ; but for tea or lunch more sugar may be added. This brings us to another variety of rolls which are made richer by the addition of butter, sugar, eggs, and fruit, including Swedish Rolls ^ Rusks, and Bunns, 1 scant teaspoonful salt. Melt the butter, and dissolve the sugar and salt in the hot milk ; w^hen lukewarm, add the yeast and beaten whites. Mix in flour to make a sponge or drop batter. In the morning add the remainder of the flour, and knead twenty minutes. Let it rise till noon or till light ; then knead again slightly, and roll out into a large, rectangular piece, half an inch thick. Have the edges as straight as possible. Spread all over with a thin layer of soft butter, and a sprinkling of sugar, cinnamon, grated lemon rind, and currants. Roll up like a jelly roll, cut ofl* slices an inch wide, lay them with the cut side down on well-greased pans, and when well risen bake in a hot oven fifteen or twenty minutes. When done, glaze them with sugar dissolved in milk, and dry them a few minutes in the oven, or rub them with soft butter. If mixed in the morning, make a sponge with the scalded milk cooled, the eggs, salt, sugar, and part of the flour. Place the bowl in a pan of warm water for three or four hours ; then add the butter and the remainder of the flour. Knead, and after it is well risen roll out as above. Swedish Rolls. 1 pint milk, scalded. 3^ cup butter. 1^ cup sugar. Wliites of 2 eggs. 1^ cup yeast. 7 or 8 cups flour. The Boston Cook Book, Rusk, Wo. 1. 1 cup milk, scalded and cooled. cup yeast. 1 tablespoonful sugar. 2 cups flour. 3^ teaspoonful salt. Mix in a sponge at night or very early in the morning. When well risen, add flour enough to make a stiff dough. Knead and let it rise again, then add one fourth of a cup of butter^ rubbed to a cream, half a cup of sugar ^ and one egg, beaten with butter and sugar. Let it rise in the bowl till light. Shape into small round biscuit ; put them close together in a shallow cake pan, that they may rise very high. When ready to bake, rub the tops with sugar dissolved in milk, sprinkle with dry sugar, and bake in a moderate oven. Rusk, No. 2. Make a dough at night by the rule for Milk Bread, No. 1. In the morning make half the dough into a loaf for bread. Put with the remainder half a cup of butter, creamed, with one cup of sugar and one egg, well beaten ; mix and beat well ; add half a cup of flour, or enough to shape it easily Let it rise in the bowl, shape into small rounds or into long narrow rolls, and when very liglit, glaze them and bake as in the preceding rule. Rusk, No. 3. (Miss Yandes.) 1 pint milk, scalded. 1 cup potato yeast. f/o cup butter and lard, mixed. 3 eggs. % cup sugar. Flour as required.

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Swedish RollsRusk, No. 1Rusk, No. 2Rusk, No. 3

Mrs. Lincoln's Boston cook book