The Worcester domestic science school's one year course laboratory cook book

Mix according to directions for Entire Wheat Bread, No. 1, reserving iy2 cups flour; beat vigorously ten minutes, then work in gradually one-half the reserved flour, using the remainder to flour the board. Use as little flour on the board as possible. Knead the dough until it is elastic and ceases to stick to the board, 20 to 30 minutes. Place in a bread pan, brush over lightly with water or melted butter, cover closely and let rise until double in bulk. Knead again, then mold into loaves, let them rise until nearly twice their original size, and bake in a moderate oven 45 to 60 minutes, according to the size of the loaf. GRAHAM BREAD. 2a/2 cups water, or equal parts wrater and milk 1-3 cup molasses 3 cups flour 1/4 yeast cake dissolved in water 3 cups Graham flour iy2 tsp. salt Prepare and bake as entire wheat bread No. 1 or No. 2. The bran remaining after sifting Graham flour should be discarded. RYE BREAD. 1 cup scalded milk 14 yeast cake dissolved in 14 cup 1 cup boiling water luke-warm water 2 T. butter 3 cups flour 1-3 cup brown sugar Rye meal To milk and water add butter, sugar and salt ; when lukewarm add dissolved yeast cake and flour; beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead ; knead thoroughly, let rise, shape in loaves, let rise again, and bake in a moderate oven 45 minutes. PARKER HOUSE ROLLS. 2 cups scalded milk 1 yeast cake dissolved in y± cup 3 T. butter lukewarm water 2 T. sugar flour, 5% to 6 cups 1 tsp. salt Add butter, sugar and salt to milk ; when lukewarm add dissolved yeast cake and 3 cups flour. Beat thoroughly, cover, and let rise until light ; cut down, and add enough flour to knead. Let rise again, toss on slightly floured board, knead, pat, and roll out to 1-3 inch thickness. Shape with biscuit cutter first clipped in flour. Dip handle of caseknife in flour and with it make a crease through middle of each piece; brush over one-half of each piece with melted butter; fold and press edges together. Place in greased pan, one inch apart; let rise and bake in hot oven 12 to 15 minutes. SALAD OR DINNER ROLLS. Use same ingredients as for Parker House Rolls, allowing onefourth cup butter. Shape in small biscuits, place in rows on a floured board or pan, cover with cloth and pan, and let rise until light and well puffed. Flour handle of wooden spoon and make a crease in middle of each biscuit; take up and press edges together. Place closely in buttered pan, cover, let rise, and bake 12 to 15 minutes in hot oven. To make a braid, cut the rolled dough in strips one inch wide by six inches long, and pinch 3 strips together at the end, then form into a braid ; or, roll little balls of dough into long pieces as for sticks, and then braid them. To make crescents, roll the dough until one-eighth inch thick; cut into pieces five inches square and then into triangles. Hold the apex of triangle in right hand, roil the edges next the left hand over and over toward the right, stretch the point and bring it over and under the roll ; bend the ends of the roll ; bend the end of the roll round like a horseshoe. SWEDISH BOLLS.