The Toronto Cook Book

Add three tablespoons butter, two tablespoons sugar and one teaspoon salt to two cupfuls scalded milk; when lukewarm add one yeast cake dissolved in one fourth of a cup lukewarm water and three cupfulls of flour. Beat thoroughly, cover, and let rise until it is light; cut down and add enough flour to knead (about two and one half cups will be required). Let rise again, toss on a slightly floured board, knead and shape as desired. Parker House Rolls Shape into small round biscuits, place in rows on a floured board, -cover and let rise fifteen minutes. With the hand of a large wooden spoon roll through the center of each biscuit, brush the edge of the lower halves with melted butter, fold press lightly, place in a buttered pan, a half inch apart; cover, let rise, and bake. Bread Sticks Add quarter cup butter, one and a half tablespoon sugar and half teaspoon salt to one cup scalded milk; when lukewarm add one yeast cake dissolved in quarter cup lukewarm water, the white of one egg, well beaten, and three and three quarters cup of flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing the heat that the sticks may be crisp and dry. To shape the sticks first shape as small biscuits, roll on the board (where there is no flour) with the hands until from five to eight inches in length, as desired, keeping of uniform size and rounded ends. The Toronto Cook Book Raised Cake Five cups flour, two and a half cups sugar, one and a half cups butter, one cup milk, two eggs, three tablespoons molasses, one cup yeast, raisins and spice. Let it raise a day or two, put into pans, raise again and bake. Baking Bread to be Used First Thing in Morning Take four, to five quarts flour, sift flour thoroughly into bread pan with small teaspoon salt, one tablespoon lard (lard is better than butter for making bread, as it makes it much whiter) ; make a hole in the centre, forming a well; then put in yeast or sponge, whichever you are using; then take one to three pints lukewarm water, pouring into the well a little at a time and mixing constantly, then knead well for about half an hour; when ready to cover you can always tell if bread has been sufficiently kneaded by its not sticking to the hands or bread pan. Set away in a warm place, free from draughts and well covered; allow this to remain over night; in the morning make into rolls, set to rise and when ready, place in a hot oven, and bake from fifteen to thirty minutes. Note. — If any housewife will follow the above directions, they will have, by taking about half an hour in the evening and three-quarters of an hour the next morning, the most delicious hot rolls, or bread, as preferred. — Mrs. E. J. Powell. Another Way of Making Bread Quickly (Without Yeast) One quart sifted flour, one teaspoon salt, three teaspoons baking powder; mix thoroughly together, then add sweet milk or water to make soft dough and bake at once in bread pans. Graham Bread (Without Yeast) Two cups Graham flour, one egg, half a cup brown sugar, two teaspoons baking powder, one small teaspoon salt; mix quite soft with milk and bake in bread pan in moderately slow oven. Nut Loaf