The Swedish, French, American cook book

How to Make Them. Put the flour in a pan, add the lukewarm milk, then the yolks (well mixed). Dissolve the yeast cake in half cup lukewarm milk; add the shortening, sugar, dissolved yeast cake, salt, and a pinch of nutmeg. Work it until it leaves the hands, let stand to rise from five to seven hours, according to the time of the year and the temperature of the room. When done, roll in small balls the size of an egg, then flatten, double it over the top about half inch shorter than the bottom. Put close together on a buttered pan, let stand to rise, brush over with egg mixed with milk, put in a hot oven and bake until well done. When ready, brush over with cold or melted butter. Hot Cross Buns ( Gateaux de Paques ) a la Lydie Matilde Make dough [see preceding recipe: Parker House Rolls]. To four pounds of the dough add half cup raisins (stoned and cut in pieces) and half cup currants. Cut in small pieces the size of an egg, roll in balls, put them close to one another on a buttered pan, let stand until risen, which takes one to one and a half hours. Then with a knife cut a cross on each, brush over with egg, sprinkle with sugar and a little ground cinnamon, put in a hot oven and bake. If wanted sweet, add a little more sugar. Sweet Dinner Rolls a la Hildur Alexandra Petits Pains sucres, a la Hildur Alexandra Make dough [see recipe: Parker House Rolls]. Roll out, cut in small pieces about four inches in length and the thickness of a finger, put them close to one another on a buttered pan, let stand to rise, then put in a hot oven and bake. When done, brush over with some milk and yolk of egg (mixed). Arrange on a paper doily and serve. The dough can be made up in different shapes — S’s, twists, fancy dinner rolls, etc. Hot Cross Buns ( Gateaux de Paques) a la Royale Two quarts flour, three cups milk, one tablespoon salt, threequarters cup sugar, two teaspoons Royal baking powder, threequarters cup butter. How to Make Them. Dissolve the butter with the milk, add baking powder, sugar, salt, and flour — carefully; mix to a smooth dough, add half cup cut-up raisins, half cup well-washed currants, and a pinch of cinnamon. Roll in small balls, put on a buttered pan, close to one another, make a cross on each, put in oven and bake. When done, brush over with egg and sprinkle with sugar and powdered cinnamon. Serve. Corn Bread ( Pain de Mais ) a la New York Two cups yellow cornmeal, one cup flour, two eggs, one table¬ spoon sugar, two teaspoons Royal baking powder, two cups milk, two tablespoons melted butter. How to Make It. Mix flour, cornmeal, baking powder, sugar, and salt together; add the milk, yolks, melted butter, and, last, whites of the eggs — well beaten. Put in a pan of any thickness, bake from fifteen to twenty-five minutes. Serve for breakfast. Water Rolls ( Petits Pains croquants) a la Stockholm Three quarts flour, half cup shortening — half lard and half butter, one tablespoon salt, one quart water, one yeast cake dissolved in lukewarm water.