Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

967.— FANCY ROLLS AND BUNS. Where many kinds of rolls are made it is best to set one large sponge, from water only, or from milk and water mixed; and use it as described in No. 930. Many of the rolls given under the numbers from 937 to 958 can be made in smaller quantities after this method, by taking from the ready sponge and adding the other ingredients. For doughs which are made richer than the ordinary roll doughs, it is best to use more yeast in the sponges, and if sponge is used from a slow bread sponge, some yeast may be added dissolved in warm milk to make it come faster. Sponges are also used as half and threequarter sponge; that means the liquid used in the sponge is one-half or three-quarters more than the liquid used on the dough; and often the sponge is used straight, without adding any liquid, except the eggs, butter and sugar and more flour. A good dough should be worked well till it is smooth and comes off the fingers, and it should be given some time to rest and prove up before using. 968.— SPONGE FOR BUNS AND RUSKS. Take one gallon of milk and water mixed and four ounces of yeast. Set a warm sponge, rather firm, at about 85 to 100 degrees Fahr., and use from this sponge as directed in the following recipes. A larger or smaller amount may be made as required, and more, or only two ounces of yeast may be used, but it is preferable to use plenty of good yeast to make the goods prove up light. 969.— PLAIN BUNS. DOUGH, No. i. Take five pounds of the sponge, add one gill of milk, one-half pound of lard, one-half pound of sugar, one-half ounce of salt; flavor with mace and lemon. Work milk, salt, sugar and flavor in the sponge, add the flour and, last, the lard, and make a smooth dough. Let come up half and work over, then it is ready for molding. 970.— BUN DOUGH, No. 2. 10 lbs. sponge, 1 lb. butter, 12 ozs. sugar, 10 eggs, Vz oz. salt, mace and lemon flavor. 971.— BUN DOUGH, No. 3. 10 lbs. sponge, 20 ozs. sugar, 20 ozs. butter, 4 eggs, salt, mace and lemon flavor. 972.— RUSK DOUGH, No. 1. 5 lbs. sponge, 1 lb. butter, 12 ozs. sugar, 8 eggs, vanilla or lemon flavor. 973.— EUSK DOUGH, No. 2. 5 lbs. sponge, 1% lbs. butter, 8 ozs. sugar, 18 eggs, lemon and mace flavor. Make into dough same as for plain buns. To the above mixtures currants, raisins, or chopped peel may be added to make the various kinds of fancy rolls and buns out of it. 974.— STANDAKD DOUGH. In bakeries where a variety of sweet doughs are used, it is the practise to make a large sponge from all milk, or half milk and water mixed, and make a, standard dough from this sponge, with eggs, sugar and butter in it. The buns and rusks, and often the zwiebach, are made out of this dough; and it is made richer for other goods. 975.— STANDARD DOUGH, No. 1. Set a warm sponge with one quart of water and one quart of milk mixed, and four ounces of yeast. When ready, add two quarts of mdlk, one and one-half pounds of sugar, one and onehalf pounds of butter, one and one-half ounces of salt, ten eggs; flavor lemon and mace. Break up the sponge with the sugar, salt, eggs and milk in it; work in the flour and add the butter. Work the dough well; let prove up half and work over; let come again and use it. 976.— STANDARD DOUGH, No. 2. Set sponge with two quarts of milk and four ounces of yeast. When ready, add one quart of milk, twenty ounces of sugar, twenty ounces of butter, five eggs, mace and lemon flavor, and salt. Work and finish like No. 1. 977.— STANDARD DOUGH, No. 3. FOK COFFEE CAKE. STOLLEN. GUGELHUPF. ZWIEBACK. 2 quarts of milk, 4 to 6 ounces of yeast. Set a warm sponge with milk and yeast and