The Institute cook book

Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter) and half of the flour; beat until smooth; add rest of flour, or enough to make a moderately firm dough, and the salt. Knead thoroughly; roll out and shape as Parker-House rolls. Place in well-greased, shallow baking pans; cover and set to rise in a warm place, free from draft, for about two hours. When light, bake in a hot oven ten minutes. [illustration: Family of Four BREAD, HOT-CAKES, ETC.] LUNCH ROLLS 1 cake compressed yeast 4 cups sifted flour V/4 cups milk, scalded and cooled 1 egg 1 tablespoon sugar 2 level tablespoons lard 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk; add lard (or butter) and two cups of flour. Beat thoroughly; then add egg well beaten, balance of flour gradually, and salt. When all of the flour is added, or enough to make a moderately soft dough, turn on board and knead lightly and thoroughly, using as little flour in the kneading as possible, keeping dough soft. Place in well-greased bowl. Cover and set aside in a warm place, free from draft, to rise about two hours. When light, form into small biscuits, the size of a walnut. Place one inch apart, in shallow pans, well greased. Let rise until double in bulk — about half an hour. Brush with egg and milk, and bake ten minutes in hot oven. PARKER-HOUSE ROLLS 1 cake compressed yeast 4 tablespoons melted lard or butter 1 pint milk, scalded and cooled 3 pints sifted flour 2 level tablespoons sugar 1 level teaspoon salt Dissolve the yeast and sugar in the lukewarm milk; add lard or butter and half the flour. Beat until perfectly smooth; cover and let rise in a warm place one hour, or until light. Then add remainder of flour, or enough to make a dough, and the salt. Knead well; place in greased bowl; cover and let rise in a warm place for about one and a half hours, or until double in bulk. Roll out one fourth inch thick; brush over lightly with butter; cut with two-inch biscuit-cutter; crease through center heavily with dull edge of knife, and fold over in pocket-book shape. Place in well-greased, shallow pans, one inch apart. Cover and let rise until light — about three quarters of an hour. Bake ten minutes in hot oven. DINNER ROLLS 1 cake compressed yeast White of 1 egg 1 cup milk, scalded and cooled 3 cups sifted flour 1 level tablespoon sugar 2 level tablespoons lard or butter 1/2 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk; add white of egg, beaten until stiff, the flour gradually, the lard or butter, and BREAD, HOT-CAKES, ETC. ' fJ'X" qI fo^u? last, the salt, keeping the dough soft. Knead lightly, using as little flour in kneading as possible. Place in a well-greased bowl; cover and set to rise in a warm place, free from draft, until double in bulk — about two hours. Mold into rolls the size of walnuts; place in well-greased pans; protect from draft, and let rise one half hour, or until light. Glaze with white of egg, diluted with water. Bake ten minutes in a hot oven. GRAHAM MUFFINS No. 1 1 cake compressed yeast 1 egg 2 cups milk, scalded and cooled 1 cup sifted white flour 4 tablespoons molasses 11/2 cups graham flour 4 tablespoons melted lard 1 teaspoon salt 34 cup chopped nuts