Cooking for profit

Set sponge same as for bread with part of the flour, yeast and water at 8 in the morning. At twelve make it up into dough and work in all the other ingredients. Let rise until 4. Work it on the table, cut in 6 pieces, mould them up into round loaves, make a depression like a trough with the wrists along the middle, brush one side with butter and fold the two sides together like a large split roll of elongated shape. Rise an hour. Bake in a slack oven. Brush over with syrup when done. The same may be made by taking 4 or 5 cups of dough from the bread, already light and mixing the other ingredients in as for rusks and coffee cakes. Cost of material — dough 5, flour to work in 3, sugar 3, butter or lard 6, eggs 4, fruit and nutmeg 20; 41 cents, or 8c per pound. May be made in all sorts of shapes and baked in pans or molds to serve as a cheap sort of fruit cake. 266— Cheapest Gingerbread, Yeast- Raised. 4 cups light bread dough — 2 pounds. 1 cup black molasses — 10 oz. 1 cup, small, lard or butter — 6 oz. 1 heaping teaspoon ground ginger. Flour to make it soft dough. An egg improves it but is not essential. Work the ingredients all together at about six hours before baking time. Let rise 4 hours, knead it on the table, taking care the molasses in the dough does not cause you to take in too much flour and make the cake tough. Roll it out in sheets, take up on the rolling pin and unroll on the baking pans. Brush over the top with water that has a little melted lard in it. Rise in the pans about an hour, bake 20 minutes. Brush over with syrup. Cut in square blocks for sale. Cost of material — dough 5, molasses 3, lard 8, ginger 2, flour 3; 21 cents for 4 pounds. Size of cakes according to lightness. Usually cut into 12 five cent blocks. 267— Currant Buns. No eggs required. Favorite sort and quickly made. This makes 20. 4 cups light dough — 2 pounds, 1 small cup currants. •J cup softened butter. J cup sugar. It is soon enough to begin these 2 hours before baking time or before supper. Take the dough from the rolls say at 4 o'clock. Spread it out, strew the currants over and knead them in. Roll out the dough to J inch sheet. Spread the butter evenly over it and the sugar en top of that. Cut in bands about as wide af* your hand. Roll them up like roly-poly puddings. Brush these long rolls all over slightly with a little melted lard so that the buns will not stick together in the pans. Then cut off in pieces about an inch thick. Place flat in a buttered pan, touching but not crowded. Rise nearly an hour, Bake 15 minutes. Brush over with sugar and water. Dredge sugar and cinnamon over. Cost of material — dough 5, currants 3, butter 8, sugar and cinnamon 4; 20 cents or 1 cent each. 268— Cinnamon Buns. The same as the preceding with the currants left out, and some ground cinnamon mixed with sugar that is spread over the sheet of dough instead. The buns can be uncoiled after baking on account of the butter being rolled up in them. 269— Plain Doughnuts. 4 cups light bread dough — 2 lbs. ■J cup sugar. 2 ounces melted lard. Lard to fry.