Set a sponge with one pint of milk, made sufficiently warm to melt one cup of butter; one teaspoonful of salt, two eggs, one tablespoonful of white sugar, pulverized, and one small teaspoon- ful of sod✪ French Kollsa, in sufficient flour to make a batter; beat briskly for ten minutes, adding four tablespoonfuls of lively yeast; cover warmly for several hours, or until the flour on top cracks, then add flour to form a soft dough, which knead u^il perfectly smooth; or better still, chop or gash as before described, until all the air-bubbles disappear; make into rolls, let them get light, bake for fifteen or twenty minutes in a quick oven; rub over the crust with a piece of butter; cover with a damp towel for a few moments, to soften the crust. These are the French rolls✪ French Rolls which have been enjoyed in the cafe in Paris and our own Centennial, and if properly made will be quite as delicious to the taste, and beautiful to the sight. BREAKFAST AND TEA CAKES. . 113 SPLIT ROLLS. One pint sweet milk, one cup bread sponge, three eggs, piece of butter the size of an egg, one tablespoonful of sugar, and a little salt✪ Split Rolls. Heat the milk, add the sponge and the rest of the in- gredients, mix well, let rise and when light, roll out about one- fourth of an inch thick. Cut out with a biscuit cutter; butter the under cake and put the upper on top. Rise again, and when light, bake. EASTERN BUNS — Hot Cross. Three cups of sweet milk, one cup of yeast, flour to make a thick batter. Set this sponge over night. In the morning, add one cup of sugar, one-half cup of melted butter, one-half nutmeg, one saltspoonful of salt✪ Eastern Buns — Hot Cross, flour enough to roll out like biscuits. Knead well and set to rise for five hours. Roll one- half inch thick, cut into round cakes, and lay in rows in a but- tered baking-pan. When they have stood half an hour, make a cross upon each with a knife and put instantly into the oven. Bake to a light brown, and brush over with a feather or soft bit of rag, dipped in the white of an egg, beaten up stiff with white sugar. CINNAMON ROLLS. Take enough sponge to make one loaf of bread, put in two tablespoonfuls of white sugar, one well beaten egg, a piece of butter the size of an egg; knead well, let it rise, then roll it out as thick as you would for cookies; spread with butter, sugar and cinnamon✪ Cinnamon Rolls; roll it as you would a sheet of music, cut into pieces an inch long; put each one flat in the pan, and let them get light; bake in a moderate oven half an hour. Serve cold or hot. VIENNA ROLLS. One pint new, sweet milk, one teacupful of yeast, one teacup- ful of shortening (half butter, half lard), whites of four eggs, beaten to a stiff froth, one tablespoonful of white sugar, one tea- spoonful of ginger-root, grated✪ Vienna Rolls. Stir the butter, lard and sugar together for haltan hour, add this to the milk, which should be luke-warm, then put in the yeast, and make a batter as you would 114 BKEAKFAST AND TEA CAKES.

AI-modernized reading of the original text

Set a sponge with one pint of milk, made sufficiently warm to melt one cup of butter; one teaspoonful of salt, two eggs, one tablespoonful of white sugar, pulverized, and one small teaspoonful of soda, in sufficient flour to make a batter; beat briskly for ten minutes, adding four tablespoonfuls of lively yeast; cover warmly for several hours, or until the flour on top cracks, then add flour to form a soft dough, which knead until perfectly smooth; or better still, chop or gash as before described, until all the air-bubbles disappear; make into rolls, let them get light, bake for fifteen or twenty minutes in a quick oven; rub over the crust with a piece of butter; cover with a damp towel for a few moments, to soften the crust. These are the French rolls which have been enjoyed in the cafe in Paris and our own Centennial, and if properly made will be quite as delicious to the taste, and beautiful to the sight. SPLIT ROLLS. One pint sweet milk, one cup bread sponge, three eggs, piece of butter the size of an egg, one tablespoonful of sugar, and a little salt. Heat the milk, add the sponge and the rest of the ingredients, mix well, let rise and when light, roll out about onefourth of an inch thick. Cut out with a biscuit cutter; butter the under cake and put the upper on top. Rise again, and when light, bake. EASTERN BUNS — Hot Cross. Three cups of sweet milk, one cup of yeast, flour to make a thick batter. Set this sponge over night. In the morning, add one cup of sugar, one-half cup of melted butter, one-half nutmeg, one saltspoonful of salt, flour enough to roll out like biscuits. Knead well and set to rise for five hours. Roll onehalf inch thick, cut into round cakes, and lay in rows in a buttered baking-pan. When they have stood half an hour, make a cross upon each with a knife and put instantly into the oven. Bake to a light brown, and brush over with a feather or soft bit of rag, dipped in the white of an egg, beaten up stiff with white sugar. CINNAMON ROLLS. Take enough sponge to make one loaf of bread, put in two tablespoonfuls of white sugar, one well beaten egg, a piece of butter the size of an egg; knead well, let it rise, then roll it out as thick as you would for cookies; spread with butter, sugar and cinnamon; roll it as you would a sheet of music, cut into pieces an inch long; put each one flat in the pan, and let them get light; bake in a moderate oven half an hour. Serve cold or hot. VIENNA ROLLS. One pint new, sweet milk, one teacupful of yeast, one teacupful of shortening (half butter, half lard), whites of four eggs, beaten to a stiff froth, one tablespoonful of white sugar, one teaspoonful of ginger-root, grated. Stir the butter, lard and sugar together for haltan hour, add this to the milk, which should be luke-warm, then put in the yeast, and make a batter as you would

Records on this page

French KollsFrench RollsSplit RollsEastern Buns — Hot CrossCinnamon RollsVienna Rolls

Temperance cook book