80 THE BOSTON COOKING-SCHOOL COOK BOOK butter and fold from ends toward center, making 3 layers. Turn 4 way round, pat, roll out as before, and again spread with 4 mo tablespoons | creamed 1S butter. Repeat twice. Chill 2 hours or longer. Divide in half. Using half the dough, roll out into rectangle /O Gase by 10 inches, meas- uring carefully. Cut as in illustration to avoid reshaping or wasting dough. Roll up each triangle, beginning on long side. Curve in crescent form. Place on cooky sheet covered with brown paper. Chill 20 minutes. Brush with cream. Bake 30 minutes, beginning with hot oven (400° F.) and decreasing, as rolls brown, to moderate (350° F.). REFRIGERATOR ROLLS 1 yeast cake dissoived in 34 cup sugar 1 cup lukewarm water 1 cup hot mashed potatoes V4 cup butter 1 cup cold water V6 cup other shortening 1 teaspoon salt Flour (6 to 61% cups)✪ Refrigerator Rolls Add shortening, sugar, and potatoes to yeast cake and water. Let stand 2 hours in warm room. Add cold water, salt, and enough flour to make stiff dough. Let stand, well covered, in refrigerator 24 hours. Shape in any of the ways suggested above. Let rise 2 hours before baking. This mixture may be kept in refrigerator several days and baked as needed. 30 to 36 rolls. LUNCHEON ROLLS OR BRIOCHE Y cup scalded milk 2 tablespoons melted butter 2 tablespoons sugar 1 egg, beaten VY teaspoon salt Few gratings from rind of Y% yeast cake dissolved in lemon 2 tablespoons lukewarm water Flour (about 2 cups)✪ Luncheon Rolls or Brioche Add sugar, salt, and butter to milk; when lukewarm, add dis- solved yeast cake, egg, lemon rind, and flour. Beat thoroughly. RAISED BREAD AND BISCUITS 81 Knead slightly, cover, and let rise. Knead slightly again, and roll 44 inch thick. Shape with small biscuit cutter, place in but- tered pan close together, let rise again, and bake. To make in 3 hours, use 144 yeast cakes. This mixture may be shaped like Coffee Rolls (p. 84). Makes 12 to 18 rolls. CREAM BREAD FINGERS 4 cup heavy cream 1 yeast cake dissolved in 2 tablespoons sugar 14 cup lukewarm water 4 tablespoon salt 114 cups flour✪ Cream Bread Fingers Scald cream and add sugar and salt; when lukewarm, add dis- solved yeast cake and flour and beat thoroughly. Turn onto slightly floured board and knead. Return to bowl, cover, let-rise, toss on slightly floured board, and pat and roll 44 inch thick. Shape with lady-finger cutter, first dipped in flour, arrange on buttered cooky sheet, cover, again let rise, and bake in moderately hot oven (375° F.). Brush over with 2 tablespoons milk, mixed with 1 tablespoon sugar, and return to oven to glaze. Makes 12. SWEET FRENCH ROLLS 1 cup milk 1 teaspoon salt 1 yeast cake dissolved in 1 egg Y{ cup lukewarm water 1 egg yolk Flour Y teaspoon mace 14 cup sugar 4 cup melted butter Make like Standard Rolls (p. 75), adding mace with flour and eggs after sponge has become light. Shape like Rosebud Biscuits (p. 77). A few gratings from the rind of a lemon✪ Sweet French Rolls or 14 teaspoon lemon extract may be used in place of mace. Makes 24 to 30 rolls. FRENCH RUSKS 2 cups scalded milk 1 yeast cake dissolved in J cup butter 4 cup lukewarm water J cup sugar * 1 egg, well beaten 1 teaspoon salt 2 egg yolks, well beaten Four (about 6 cups) 1 egg white 34 teaspoon vanilla✪ French Rusks Make like Standard Rolls (p. 75), adding egg and egg yolks after sponge has become light. Shape like Parker House Rolls 82 THE BOSTON COOKING-SCHOOL COOK BOOK (p. 76). Before baking, make 3 parallel creases on top of each roll. Start baking in hot oven (450° F.) decreasing to moderately hot (375° F.) after 5 minutes. When nearly done, brush over with egg white beaten slightly and diluted with 1 tablespoon cold water and vanilla. Sprinkle with sugar. Juice and rind of 4% lemon may be added after first rising, if desired. Makes 36 to 40 rusks. RUSKS (ZWIEBACK) ¥% cup scalded milk 4 cup sugar VY teaspoon salt 4 cup melted butter ✪ Rusks (Zwieback)

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

80 THE BOSTON COOKING-SCHOOL COOK BOOK butter and fold from ends toward center, making 3 layers. Turn 4 way round, pat, roll out as before, and again spread with 4 mo tablespoons | creamed 1S butter. Repeat twice. Chill 2 hours or longer. Divide in half. Using half the dough, roll out into rectangle /O Gase by 10 inches, meas- uring carefully. Cut as in illustration to avoid reshaping or wasting dough. Roll up each triangle, beginning on long side. Curve in crescent form. Place on cooky sheet covered with brown paper. Chill 20 minutes. Brush with cream. Bake 30 minutes, beginning with hot oven (400° F.) and decreasing, as rolls brown, to moderate (350° F.). REFRIGERATOR ROLLS 1 yeast cake dissoived in 34 cup sugar 1 cup lukewarm water 1 cup hot mashed potatoes V4 cup butter 1 cup cold water V6 cup other shortening 1 teaspoon salt Flour (6 to 61% cups) Add shortening, sugar, and potatoes to yeast cake and water. Let stand 2 hours in warm room. Add cold water, salt, and enough flour to make stiff dough. Let stand, well covered, in refrigerator 24 hours. Shape in any of the ways suggested above. Let rise 2 hours before baking. This mixture may be kept in refrigerator several days and baked as needed. 30 to 36 rolls. LUNCHEON ROLLS OR BRIOCHE Y cup scalded milk 2 tablespoons melted butter 2 tablespoons sugar 1 egg, beaten VY teaspoon salt Few gratings from rind of Y% yeast cake dissolved in lemon 2 tablespoons lukewarm water Flour (about 2 cups) Add sugar, salt, and butter to milk; when lukewarm, add dis- solved yeast cake, egg, lemon rind, and flour. Beat thoroughly. RAISED BREAD AND BISCUITS 81 Knead slightly, cover, and let rise. Knead slightly again, and roll 44 inch thick. Shape with small biscuit cutter, place in but- tered pan close together, let rise again, and bake. To make in 3 hours, use 144 yeast cakes. This mixture may be shaped like Coffee Rolls (p. 84). Makes 12 to 18 rolls. CREAM BREAD FINGERS 4 cup heavy cream 1 yeast cake dissolved in 2 tablespoons sugar 14 cup lukewarm water 4 tablespoon salt 114 cups flour Scald cream and add sugar and salt; when lukewarm, add dis- solved yeast cake and flour and beat thoroughly. Turn onto slightly floured board and knead. Return to bowl, cover, let-rise, toss on slightly floured board, and pat and roll 44 inch thick. Shape with lady-finger cutter, first dipped in flour, arrange on buttered cooky sheet, cover, again let rise, and bake in moderately hot oven (375° F.). Brush over with 2 tablespoons milk, mixed with 1 tablespoon sugar, and return to oven to glaze. Makes 12. SWEET FRENCH ROLLS 1 cup milk 1 teaspoon salt 1 yeast cake dissolved in 1 egg Y{ cup lukewarm water 1 egg yolk Flour Y teaspoon mace 14 cup sugar 4 cup melted butter Make like Standard Rolls (p. 75), adding mace with flour and eggs after sponge has become light. Shape like Rosebud Biscuits (p. 77). A few gratings from the rind of a lemon or 14 teaspoon lemon extract may be used in place of mace. Makes 24 to 30 rolls. FRENCH RUSKS 2 cups scalded milk 1 yeast cake dissolved in J cup butter 4 cup lukewarm water J cup sugar * 1 egg, well beaten 1 teaspoon salt 2 egg yolks, well beaten Four (about 6 cups) 1 egg white 34 teaspoon vanilla Make like Standard Rolls (p. 75), adding egg and egg yolks after sponge has become light. Shape like Parker House Rolls 82 THE BOSTON COOKING-SCHOOL COOK BOOK (p. 76). Before baking, make 3 parallel creases on top of each roll. Start baking in hot oven (450° F.) decreasing to moderately hot (375° F.) after 5 minutes. When nearly done, brush over with egg white beaten slightly and diluted with 1 tablespoon cold water and vanilla. Sprinkle with sugar. Juice and rind of 4% lemon may be added after first rising, if desired. Makes 36 to 40 rusks. RUSKS (ZWIEBACK) ¥% cup scalded milk 4 cup sugar VY teaspoon salt 4 cup melted butter

Boston Cooking-School cook book