The Swedish, French, American cook book

How to Make It. Sift the flour; add sugar and salt. Dissolve yeast cake in a cup of lukewarm milk or water. Add the two quarts liquid (half milk and half water) warm — not hot, with the shortening and the dissolved yeast cake. Mix — carefully, so as not to get it lumpy — work until it leaves the hands. Cover, put aside in a warm place free from draught to rise overnight, from about ten to twelve hours, then form the dough and half fill the buttered pans, let rise, until it comes up to the edge of the pan, in a warm place — well covered. Put into a hot oven and bake until well done. Any bread to be baked should be put in a hot oven, but if the bread is very thick, the fire should be reduced after the bread is settled and baked enough not to fall. How to Bake the Rolls Cut the dough as large as an egg, roll out the thickness of a finger and about ten inches long. Put on a pan, twining it around. These are called Swedish Ringlets. Can also be made of sweet dough. Southern Rolls are rolled out and put on a pan close together like hot cross buns. Breakfast Buns. Cut the size of an egg, roll, put on a pan, let rise once the size as when made, bake in a very hot oven. Dinner Rolls. Cut the dough size of an egg, roll out about four inches long; make it thicker in the centre and pointed at each end. Finger Rolls. Cut the dough the size of a small egg, roll about four inches long and the thickness of a finger, clip at each end. Bake on a buttered baking sheet a light brown, rub over the top with melted butter or a wet cloth. Dough for Sweet Rolls a la Breta Stina Seven pounds flour, two quarts liquid — half milk and half water, one yeast cake, one and a half cups shortening, one and a half cups sugar, yolks of two eggs, a little salt. Sift flour. Dissolve yeast cake in cup of lukewarm milk or water, add the warm milk and water, the shortening, the yeast cake, yolks of two eggs, and the sugar. Mix — carefully, so as not to get it lumpy, work until it leaves the hands. Cover, put aside in a warm place free from draught to rise from eight to ten hours. Then bake in any kind of rolls or biscuits. Rye Bread ( Pain de Seigle ) a la Walde Two quarts rye flour, one pint Indian cornmeal, one quart wheat flour, one small cup molasses, a handful of salt, one yeast cake, about two quarts of milk and water (mixed), half cup short¬ ening, butter or lard. Heat the milk and water rather more than lukewarm. Dis¬ solve the yeast in part of the warm milk. Mix rye flour, cornmeal, wheat flour, and salt together, then add the milk and then water, dissolved shortening, and yeast cake. Make the dough quite hard, knead it until it drops from the hand, let stand to rise. When it has risen, if it becomes too soft add a little more of the wheat flour, knead it and let rise for the second time. Then put in small loaf pans about half full, stand in a warm place to rise, and then bake in a medium hot oven for about thirty minutes. It also makes excellent muffins. Graham Bread ( Pain Graham. ) a la Gimo