Boston Cooking-School cook book

2 yeast cakes 3 eggs, unbeaten Flour Add yeast cakes to milk when lukewarm; then add salt and 1 cup flour and let rise until very light. Add sugar, butter, eggs and flour enough to handle. Shape like Finger Rolls (p. 76) and place close together on greased cooky sheet in parallel rows, having rows 2 inches apart. Let rise again and bake 20 minutes in moderately hot oven (375° F.). When cold, cut diagonally in half-inch slices, and brown evenly in slow oven (275° F.). POTATO BISCUIT 34 cup shortening 1 yeast cake dissolved in Y cup sugar 4% cup lukewarm water 1 cup hot riced potatoes 2 egg yolks, beaten 1% teaspoons salt 2 egg whites, beaten 1 cup milk Flour (51% cups) Combine shortening, sugar, potatoes, salt, milk, 1 cup flour, dissolved yeast cake, and eggs. Cover, let rise until light. Add 41% cups flour, cover, and again let rise. Turn onto floured board, pat, and roll 14 inch thick. Shape with small round cutter. Put together in pairs with butter between. Let rise and bake in hot oven (425° F.). Vary in any of the ways suggested after Standard Rolls (p. 75). Makes 30 to 36 biscuits. SQUASH BISCUITS 1% cup squash (steamed Y% cup scalded milk and strained) Vy yeast cake dissolved in 14 cup sugar Y4 cup lukewarm water Y% teaspoon salt 14 cup butter 2% cups flour Add squash, sugar, salt, and butter to milk. When lukewarm, add dissolved yeast cake and flour; cover and let rise overnight. Shape into biscuits, let rise, and bake in moderately hot oven (375° F.).. Makes 12 to 18 biscuits. PLAIN BUNS 1 cup scalded milk 1 tablespoon lard or other 1 tablespoon sugar shortening 1 yeast cake 14 cup sugar 1 cup flour Grated rind 44 lemon 24 teaspoon salt ¥4 cup seeded raisins or currants 14 cup butter Flour Add sugar to milk, and when lukewarm add yeast cake, broken in small pieces. Cover and let stand 20 minutes; then add 1 cup flour and salt. Cover and let rise until light. Work butter and lard until creamy and add sugar, gradually, and lemon rind. Combine mixtures and add flour to make stiff batter (about 14% cups). Cover, again let rise, add raisins (cut in pieces) or currants, and enough more flour to make a soft dough. Cover, again let rise, shape in large biscuits, arrange on buttered tin sheet 1 inch apart, cover, let rise, brush over with egg yolk diluted with 1 teaspoon cold water, and bake 20 minutes in moderately hot oven (375° F.). Makes 20 to 24 buns. HOT CROSS BUNS 1 cup scalded milk 34 teaspoon cinnamon 4 cup sugar 3 cups flour 2 tablespoons butter 1 egg, well beaten 1% teaspoon salt 14 cup raisins, stoned and 1 yeast cake dissolved in quartered, or 4 cup lukewarm water V4 cup currants Add butter, sugar, and salt to milk. When lukewarm, add dissolved yeast cake, cinnamon, flour, and egg; when thoroughly mixed, add raisins, cover, and let rise until light. Shape large biscuits, place in pan 1 inch apart, let rise, brush over with beaten egg, and bake 20 minutes in moderately hot oven (375° F.). Garnish each with cross made of Royal Frosting (p. 679), made with 1 egg white. Put on with pastry bag if desired. Makes 24 buns. RUSSELL BUNS 14% cups scalded milk 1 teaspoon cinnamon 1 yeast cake dissolved in 1 teaspoon salt Y4 cup lukewarm water 2 eggs 334 cups flour 1 tablespoon butter 4 cup sugar 1 tablespoon lard ¥ cup currants