The complete cook book

One-half pint of scalding milk; let it stand until lukewarm, and add one-half ounce of yeast cake, one tablespoonful of butter, one-half teaspoonful of salt; add sufficient flour to make a stiff batter, and beat thoroughly, or until tough and elastic ; then set in a warm place and allow to rise thirty minutes. Now flour a board and roll thin ; cut in crescents and stand fifteen minutes in a warm place; then bake in a quick oven. When half done varnish with the following glaze : One tablespoonful of beaten egg-white, one tablespoonful of powdered sugar and one tablespoonful of milk. Beat all together and varnish the crescents. Sift powdered sugar and finely chopped almonds over the top and cook until done. BREAD STICKS. Bread sticks may be made by the above recipe, by adding the white of an egg, just before adding flour. The Complete Cook Book. 20 r RAISED TEA BISCUIT. One and one-half pints of flour, measured before sifting, one-half cup of yeast or one-half cake of compressed yeast, melted in one-half cup of warm water j one-quarter pint of sweet milk, one-half cup of lard and butter mixed, one egg, one-half teaspoonful of salt and one teaspoonful of sugar. Set this mixture at eight o'clock in the morning with one-half of the flour; make it up at one o'clock with the rest of the flour ; put in the pans at three o'clock and bake at six. BALTIMORE ROLLS. One quart of sifted flour, one tablespoonful of lard, one-half pint of milk, one tablespoonful of sugar, and one-half teacup of yeast and one-half teaspoonful of salt. Boil the milk ; let it get middling cool. Make soft, roll one-quarter inch thick, cut with a biscuit cutter, put a little melted butter on them, double them over and fasten with the fingers. Let stand a few minutes and bake. FRENCH ROLLS. French Rolls may be made by taking small pieces of dough and making into oval rolls very tapering at each end, laying them on buttered bread tins far enough apart so they will not touch each other; let them get light, and bake in quick oven. SWEDISH ROLLS. One pint milk, scalded, one-half cup butter, one-quarter sugar, one scant teaspoonful salt, whites of two eggs, one-half cup yeast, seven or eight cups flour. Melt the butter, and dissolve the sugar and salt in the hot milk; when lukewarm, add the yeast and beaten whites. Mix in flour to make a sponge or drop batter. In the morning add the remainder of the flour, and knead twenty minutes. Let it rise till noon or till light; then knead again slightly, and roll out into a large, rectangular piece, half an inch thick. Have the edges as straight 202 The Complete Cook Book. as possible. Spread all over with a thin layer of soft butter, and a sprinkling of sugar, cinnamon, grated lemon rind, and currants. Roll up like a jelly roll, cut off slices an inch wide, lay them with the cut side down on well-greased pans, and when well risen bake in a hot oven fifteen or twenty minutes. When done, glaze them with sugar dissolved in milk, and dry them a few minutes in the oven, or rub them with soft butter. If mixed in the morning, make a sponge with the scalded milk cooled, the eggs, salt, sugar and part of the flour. Place the bowl in a pan of warm water for three or four hours; then add the butter and the remainder of the flour. Knead, and after it is well risen roll out as above. EOLLS. One-half pint of scalding sweet milk ; while hot add : one tablespoonful of butter, one tablespoonful of sugar, one teaspoonful of salt, and dissolve one-half ounce of yeast cake in two tablespoonfuls of warm water. Now carefully stir in suflScient flour to make a soft dough ; knead until it loses its disagreeable stickiness; make out in rolls, let stand twenty minutes, theri bake. BAKING POWDER BISCUITS,