The Institute cook book

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add to it half the flour, to make an ordinary sponge. Beat well; cover and set aside in a warm place to rise, for about an hour. When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been washed £ind floured, and the remainder of the flom-, or sufficient to make a soft dough; last add the salt. Knead lightly; place in greased bowl; cover and set aside in a warm place, free from draft, to rise for about two or two and a half hours. When well risen, turn out on a kneading board and mold into rolls. Place in well-greased pans; cover and let rise again for about one hour, or until double in bulk. Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle with powdered sugar. IS 269 BREAD, HOT-CAKES. ETC. FaTiiyTf rJu'r BUNS 1 cake compressed yeast '^ cup sugar 1 cup milk, scalded and cooled V4 cup butter 1 tablespoon sugar 3 cups sifted flour 1/2 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and one half cups of flour. Beat until smooth; then add butter and sugar creamed, the rest of the flour and salt. Knead lightly, keeping dough soft; cover and set aside in a warm place, free from draft, to rise until double in bulk — about one and a half hours. Mold into small, round buns; place in well-greased pans, one inch apart. Cover; set aside to rise until light — about one hour. Brush with egg, diluted with water; bake twenty minutes. Just before removing from the oven, brush with sugar moistened with a little water. SV/EET FRENCH BUNS 1 cake compressed yeast 3 level tablespoons butter 1 cup milk, scalded and cooled 1 egg 14 cup lukewarm water Vi teaspoon lemon extract 1 tablespoon sugar 4 cups sifted flour 14 cup sugar 1/2 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add enough flour to make an ordinary sponge — about one and one half cups. Beat until perfectly smooth; cover and set aside in a warm place to rise for fifty minutes, or until light. Add sugar and butter creamed, egg beaten, lemon extract and about two and one half cups of flour, or enough to make a soft dough. Add salt with the last of the flour. Knead until smooth and elastic; place in greased bowl; cover and set aside in a warm place to rise until double in bulk — about one hour. Turn out on board and shape as clover-leaf rolls, or any fancy twist. Let rise until light, about one hour. Bake in hot oven fifteen minutes. ENGLISH BATH BUNS 2 cakes compressed yeast 4 cups sifted flour 1/2 cup milk, scalded and cooled Vi teaspoon salt 1 tablespoon sugar 5 tablespoons sugar Vi cup butter, melted 4 eggs 1 cup almonds, chopped Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add butter, eggs unbeaten, flour gradually, and the salt, ;!70 F!:;"ufcf°K^r BREAD, HOT-CAKES, ETC.