Cooking for profit

When done instead of sliding them into a hot closet or under the stove to become dry and worthless, take up each one in a damp towel in the hand and press it gently together and after that cover the pan containing them with the same damp cloth and keep them warm. 531— Molasses Pound Cake. Though there are fifty other good ways This will be found quite an acquisition to the list of cheap and easy cakes : I cup sugar, small — 6 ounces. I cup butter — 6 ounces. I cup molasses — 12 ounces. 1 cup milk. 2 eggs. 6 cups flour — \Y2 pounds. I teaspoon each of ground ginger and cinnamon. Make the butter soft and mix it and sugar, molasses, milk, eggs, and spices together in a pan. Mix the powder in the flour, then stir that in and beat up thoroughly. Bake in two small cake moulds. Makes 3 lbs @ 9 cents a pound. This cake can and ought to be made with a cup of sour milk instead of sweet, and a teaspoon of S9da instead of the powder — only sour milk is not always at hand to use. 532— French Rolls. As a rule a pound of light dough makes 10 rolls of such a size that most persons take two at a meal; but, as it takes half a pound of liquid to make dough of one pound of flour if we have j8 three pounds of dough and make thirty rolls of it they contain only 2 pounds of flour, costing, probably, 7 cents. _ The cost is increased by a few enriching ingredients and the yeast. To make 10 or 12 rolls out of a pound of dough, however, we must raise them as light and large as it is possible to do, like the best baker's buns for lightness, only better eating, and we have no calculations made for poor Mary Jane's squatty little lumps of dough that she calls rolls. It seems so easy to make fine rolls, especially with the compressed yeast that has of late years come into general use that the wonder is how anybody can make bad ones even if they try. Generally the failure seems to be owing to not using enough yeast, not setting the dough in a suitable place to rise and not giving the rolls time to become as light as they might be in the pans before baking. I think if those who keep boarders could know what an advantage this cheap luxury of fine rolls is to a house — even to the extent of bringing a higher price for board — there would bea general cultivation of the art of domestic bread making, It does no good to make fine rolls only once in a while and miss the mark twice as often; and, perhaps that is where the difficulty lies, the constant care to do always the same way at different times being so hard to exercise. 1 am asked "Do you put eggs in the rolls," and the answer is no — not in the every day kind that is good enough for anybody all the year round ; but, there are varieties of rolls of different degrees of richness that are made with eggs, such as butter rolls and tea cakes. It is not so much what they contain as the way the dough is managed that makes them good, rake : 2 quarts or pounds, or 8 cups flour. 2 large cups sweet milk (water will do.) I cent's worth compressed yeast. I tablespoon sugar. 1 ^ tablespoon sait. _ Butter or lard size of an egg — 2 ounces.