One cupful of sugar.
Three eggs.
One quart of milk.
Five and a-half cupfuls of tiour.
One-half cupful of Indian meal.
Five tea-spoonfuls of baking powder✪ Breakfast Bread.
This makes quite a large quantity. Rub the butter and
sugar to a cream, and add the beaten eggs. When these
are well mixed, stir in the milk gradually. Sift the flour,
meal and baking powder together, sifting two or three
times to make sure the powder is well distributed. Stir
the flour into the mixture, beating thoroughly, and bake
half an hour in well buttered pans.
FRENCH ROLLS.
These may be prepared with little trouble by making
a little larger -quantity of the bread dough. After knead-
ing the dough for the usual time, set aside enough for a
pan of rolls, usually a pint. Work into this portion a
large table-spoonful of butter or lard, and let it stand in
a moderately cool place for four hours ; knead it again,
and let it stand three hours more ; then form the
dough into rolls by rolling it out very lightly, cutting the
rolls out with a biscuit cutter, and folding them not quite
in the center, like turn-overs. The third rising will take
an hour, after which bake the rolls half an hour in a
quick oven.
PARKER HOUSE ROLLS.
For eighteen good-sized rolls 2iS\^m
BREAD. 351
Two scanty quarts of flour.
One pint of milk.
Two tea-spoonfuls of salt.
Two table-spoonfuls of sugar.
Two table-spoonfuls of butter or lard.
\ One-half cupful of yeast, or
( One-half a cake of compressed yeas✪ Parker House Rollst.
Boil the milk, and set it to cool. Sift the fiour into a
mixing-bowl, rub the butter, sugar and salt into it, make
a well in the center, and turn into it the cold milk, and
the yeast-cake dissolved in a little water. Sprinkle the
top of the milk with a little of the flour, cover the bowl,
and leave the whole on the kitchen table until morning.
In the morning mix the mass together with a spoon,
then knead the dough for twenty minutes, return it to the
bowl, cover, and set it to rise in a warm place. When
it has become three times as large as at first (generally
in about three hours j, turn it out on the bread-board, and
roll it to a thickness of half an inch. Cut the dough
with a round cutter, place a round stick the size of a
slate-pencil on a roll about one-third its width from one
side, press with the stick until the dough under it is about
half as thick as it was before, and fold the shorter side of
the roll over ; repeat this process with each roll. Half a
tea-spoonful of butter may be spread between the folds of
each roll, if liked. Place the rolls in buttered pans,
cover with a cloth, and let them rise an hour and a-
half ; they should then be more than double their original
size. Bake twenty minutes in a hot oven. In making
the rolls be careful not to mix the flour with the 3'east
and milk until the latter have stood several hours. Care
is needed in measuring the ingredients, as nothing should
352 THE PA TTERN CO OK-B O OK.
Page 154 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One cupful of sugar.
Three eggs.
One quart of milk.
Five and a-half cupfuls of tiour.
One-half cupful of Indian meal.
Five tea-spoonfuls of baking powder.
This makes quite a large quantity. Rub the butter and sugar to a cream, and add the beaten eggs. When these are well mixed, stir in the milk gradually. Sift the flour, meal and baking powder together, sifting two or three times to make sure the powder is well distributed. Stir the flour into the mixture, beating thoroughly, and bake half an hour in well buttered pans.
FRENCH ROLLS.
These may be prepared with little trouble by making a little larger -quantity of the bread dough. After kneading the dough for the usual time, set aside enough for a pan of rolls, usually a pint. Work into this portion a large table-spoonful of butter or lard, and let it stand in a moderately cool place for four hours ; knead it again, and let it stand three hours more ; then form the dough into rolls by rolling it out very lightly, cutting the rolls out with a biscuit cutter, and folding them not quite in the center, like turn-overs. The third rising will take an hour, after which bake the rolls half an hour in a quick oven.
PARKER HOUSE ROLLS.
For eighteen good-sized rolls
Two scanty quarts of flour.
One pint of milk.
Two tea-spoonfuls of salt.
Two table-spoonfuls of sugar.
Two table-spoonfuls of butter or lard. \ One-half cupful of yeast, or ( One-half a cake of compressed yeast.
Boil the milk, and set it to cool. Sift the fiour into a mixing-bowl, rub the butter, sugar and salt into it, make a well in the center, and turn into it the cold milk, and the yeast-cake dissolved in a little water. Sprinkle the top of the milk with a little of the flour, cover the bowl, and leave the whole on the kitchen table until morning. In the morning mix the mass together with a spoon, then knead the dough for twenty minutes, return it to the bowl, cover, and set it to rise in a warm place.When it has become three times as large as at first (generally in about three hours), turn it out on the bread-board, and roll it to a thickness of half an inch. Cut the dough with a round cutter, place a round stick the size of a slate-pencil on a roll about one-third its width from one side, press with the stick until the dough under it is about half as thick as it was before, and fold the shorter side of the roll over ; repeat this process with each roll. Half a tea-spoonful of butter may be spread between the folds of each roll, if liked. Place the rolls in buttered pans, cover with a cloth, and let them rise an hour and ahalf ; they should then be more than double their original size. Bake twenty minutes in a hot oven. In making the rolls be careful not to mix the flour with the yeast and milk until the latter have stood several hours. Care is needed in measuring the ingredients, as nothing should
Records on this page
Breakfast BreadParker House Rolls