The Toronto Cook Book

Note. — The only change in the ingredients in these recipes is in the name of the baking powder. Congress Rolls One quart flour, four teaspoons baking powder, one scant teaspoon salt, one large tablespoon lard and butter mixed, milk to moisten; mix flour, baking powder and salt; rub in the lard and butter; mix with milk as soft as can be handled. Roll thin, cut into round the size of a small saucer. Spread with softened butter, fold over, press the edges together; put them some distance apart in the baking pan ; brush over with milk and sugar; bake in a hot oven. Vienna Rolls To one quart of sifted flour add four teaspoons baking powder and a little salt; place in a bowl with a tablespoon of soft, warm butter, and mix thoroughly; add sweet milk enough to form a soft dough; roll out full one-half inch thick, and cut with a large round cutter; fold over to form a half round, pressing the fold down with the palm of the hand. Place on buttered pans, so as not to touch, and wash them over on top with milk to give them a gloss, then bake immediately in a hot oven. Breakfast Rolls One egg, one tablespoon sugar, one cup sweet milk, three teaspoons baking powder, a little salt, enough flour to mix; bake in hot gem pans. Egg Rolls Two eggs, well beaten, one small teacup milk, one tablespoon lard or melted butter, two teaspoons baking powder, and enough flour to make stiff as biscuit. Roll out, cut the desired size and bake in hot oven. Breakfast and Tea Cakes Baking Powder Biscuits One quart flour, one level teaspoon salt, four teaspoons baking powder, two tablespoons butter or lard, milk or milk and water to mix — about one to two cups. Graham Rolls One pint Graham, one pint white flour, one teaspoon salt, one teaspoonful lard, three teaspoonfuls baking powder, three-quarters pint of milk. Sift together Graham, flour, salt and powder; rub in the lard cold, add the milk, and mix the whole into a smooth dough that can be handled — not too soft; flour the board, turn it. out, and form into rolls the shape and size of large fingers. Moisten top with brush dipped in milk to glaze them; bake in nice hot oven from ten to twelve minutes. French Rolls One quart of flour, one teaspoon salt, four teaspoonfuls baking powder, nearly one pint milk. Sift flour, salt and baking powder together thoroughly; rub in lard cold, add the milk, and mix into a rather firmer dough then ordinary. Flour the board, turn out dough, and immediately give it one or two quick vigorous turns to complete its smoothness and quality. Now divide it into pieces the size of an egg, and each piece in half, which you form under the hands into the appearance of short thick rolls tapering sharply at each end. Put two of these pieces together side by side pinching the ends together a little, lay them on a greased baking tin, wash over with milk, and bake in hot oven fifteen minutes. Parker House Rolls Rub one tablespoonful of lard or butter into two quarts of flour; scald one pint of milk, let it cool, then add a half cup of yeast with quarter cup of sugar, and pour into the middle of the flour without stirring, and let stand over night. In the morning knead well and set them in a warm place until warm, then knead again and roll them out half an inch thick. Rye Bread