Crumble yeast into bowl. Add the milk slowly and stir to
soften the yeast. Add sugar, beaten eggs, salt, and flour. Mix
thoroughly. Add melted butter and mis again. Turn onto a
floured board and knead to a smooth dough. Place in a well-
greased bowl, cover, and let rise until double in bulk. Knead
and let rise fifty minutes. Turn on floured board. RoU to one-
half inch thickness. Brush vAXh butter. Sprinkle with one-
half cup brown sugar. Roll as for jelly roll and cut into one-
inch pieces. Butter a baking pan generously and cover the
butter with a layer of brown sugar. Cover brown sugar with a
layer of nut meats. Place rolls, cut side down, in nut meats. Let
rise twenty-five minutes. Bake in oven (425° F.) twenty min-
utes. Invert pan.
RECIPES 95
Breakfast Crescents
Roll out fancy yeast dough to one-fourth inch thickness. Cut
into triangular pieces, brush over with butter, sprinkle with
mLxture of cinnamon and sugar, and roll up into crescents so
that the outer end is in the middle of the length on the outside
of the roll. Seal well. Lay in crescent shape on well-greased
baking sheets, allow to rise until double in bulk. Brush over
with beaten egg and bake twenty minutes in moderate oven
(350° F.). After baking, ice with confectioners' sugar icing, and
sprinkle with chopped nuts.
Breakfast Tea Ring
Shape fancy yeast dough into a long roll. Roll to one-fourth
inch thickness. Spread with melted shortening, sprinkle vdih
sugar, chopped almonds, and raisins. Roll like a jelly roll and
join ends to form ring. Place on buttered baking sheet and cut
with scissors at one inch intervals. Pull out and overlay cut
slices. Let rise. Brush top -with egg slightly beaten. Bake
for one-half hour in moderate oven (350° F.). While hot, ice
with confectioners' sugar icing and sprinkle with chopped nut
meats.
Dinner Crescents
2 cakes compressed yeast 2 teaspoons salt
3>^ cups flour
Make sponge, using two cups milk. Let rise overnight. In
the morning add two tablespoons sugar, one-half cup butter,
and flour enough to knead. Make a very stiff dough. Put into
greased bowl. Let rise until light. Turn onto moulding board.
Roll dough thin as possible and cut in strips about seven inches
wide. Cut these into squares, and then cut squares in two,
making two triangles about ten inches at base. Brush with
melted shortening. Then, commencing at base, roll up. Bring
ends toward each other to form crescent, keeping the point in
middle of roll. Place on greased pan some distance apart. When
light, brush top with beaten egg. Bake fifteen to twenty minutes
in hot oven (425° F.).
96 THE INTERNATIONAL COOK BOOK
Ice Box Rolls
2 cakes compressed yeast 4 tablespoons shortening
1 tablespoon salt yi cup sugar
2 eggs 2 cups water (lukewarm)
6 cups flour
Crumble yeast into a bowl. Add sugar and salt. Add water.
Add well-beaten egg. Add half of the flour and beat weU. Add
melted shortening. Mix in the rest of the flour. Let rise to
double its bulk. Knead down, cover, and place in the ice box.
Use dough from day to day as desired. Each time let rise to
double in bulk and bake in hot oven (425° F.) for twenty
minutes.
Cloverleaf Rolls
4 cups sifted flour }i cup butter
1 tablespoon salt 3 cakes compressed yeast
2 eggs I cup milk
j/^ cup sugar
Page 35
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Crumble yeast into bowl. Add the milk slowly and stir to
soften the yeast. Add sugar, beaten eggs, salt, and flour. Mix
thoroughly. Add melted butter and mis again. Turn onto a
floured board and knead to a smooth dough. Place in a well-
greased bowl, cover, and let rise until double in bulk. Knead
and let rise fifty minutes. Turn on floured board. RoU to one-
half inch thickness. Brush vAXh butter. Sprinkle with one-
half cup brown sugar. Roll as for jelly roll and cut into one-
inch pieces. Butter a baking pan generously and cover the
butter with a layer of brown sugar. Cover brown sugar with a
layer of nut meats. Place rolls, cut side down, in nut meats. Let
rise twenty-five minutes. Bake in oven (425° F.) twenty min-
utes. Invert pan.
RECIPES 95
Breakfast Crescents
Roll out fancy yeast dough to one-fourth inch thickness. Cut
into triangular pieces, brush over with butter, sprinkle with
mLxture of cinnamon and sugar, and roll up into crescents so
that the outer end is in the middle of the length on the outside
of the roll. Seal well. Lay in crescent shape on well-greased
baking sheets, allow to rise until double in bulk. Brush over
with beaten egg and bake twenty minutes in moderate oven
(350° F.). After baking, ice with confectioners' sugar icing, and
sprinkle with chopped nuts.
Breakfast Tea Ring
Shape fancy yeast dough into a long roll. Roll to one-fourth
inch thickness. Spread with melted shortening, sprinkle vdih
sugar, chopped almonds, and raisins. Roll like a jelly roll and
join ends to form ring. Place on buttered baking sheet and cut
with scissors at one inch intervals. Pull out and overlay cut
slices. Let rise. Brush top -with egg slightly beaten. Bake
for one-half hour in moderate oven (350° F.). While hot, ice
with confectioners' sugar icing and sprinkle with chopped nut
meats.
Dinner Crescents
2 cakes compressed yeast 2 teaspoons salt
3>^ cups flour
Make sponge, using two cups milk. Let rise overnight. In
the morning add two tablespoons sugar, one-half cup butter,
and flour enough to knead. Make a very stiff dough. Put into
greased bowl. Let rise until light. Turn onto moulding board.
Roll dough thin as possible and cut in strips about seven inches
wide. Cut these into squares, and then cut squares in two,
making two triangles about ten inches at base. Brush with
melted shortening. Then, commencing at base, roll up. Bring
ends toward each other to form crescent, keeping the point in
middle of roll. Place on greased pan some distance apart. When
light, brush top with beaten egg. Bake fifteen to twenty minutes
in hot oven (425° F.).
96 THE INTERNATIONAL COOK BOOK
Ice Box Rolls
2 cakes compressed yeast 4 tablespoons shortening
1 tablespoon salt yi cup sugar
2 eggs 2 cups water (lukewarm)
6 cups flour
Crumble yeast into a bowl. Add sugar and salt. Add water.
Add well-beaten egg. Add half of the flour and beat weU. Add
melted shortening. Mix in the rest of the flour. Let rise to
double its bulk. Knead down, cover, and place in the ice box.
Use dough from day to day as desired. Each time let rise to
double in bulk and bake in hot oven (425° F.) for twenty
minutes.
Cloverleaf Rolls
4 cups sifted flour }i cup butter
1 tablespoon salt 3 cakes compressed yeast
2 eggs I cup milk
j/^ cup sugar