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

Use recipe for Salad Bolls. Boll to one-fourth inch thickness, spread with butter, sprinkle with 2 tbsp. sugar mixed with 1-3 tsp. cinnamon, 1-3 c. stoned raisins, finely chopped and 2T. chopped citron; roll up like jelly-roll, and cut into :! j inch pieces. Place pieces in pan close together Hat side down; let rise and bake. When rolls are taken from oven, brush over with white of egg slightly beaten, diluted with 1 r2 tsp. water: return to oven to dry egg. BREAD STICKS. I cup scalded milk 1 yeast cake dissolved in % CUP ]4 cup butter lukewarm water II 2 T. sugar White 1 egg 1 -2 tsp. salt 3% cups flour Add butter, sugar, salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beateu and flour. Knead, let rise, shape; let rise again, and start baking in a hot oven, reducing heat that sticks may be crisp and dry. To shape sticks, first shape as small biscuits; roll on board where there is no flour) with hands until eight inches in length, keping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over ends of sticks. FRENCH RUSKS. 2 cups scalded milk Flour 14 cup butter 1 egg V-k CUP sugar yolk 2 eggs 1 tsp. salt whites 2 eggs 1 yeast cake dissolved in 14 cup % tsp. vanilla lukewarm water Add butter, sugar and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour ; cover and let rise ; add eggs and egg yolks well beaten and enough flour to knead. Let rise again and shape as Parker House Rolls ; let rise again. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs, beaten slightly and diluted with 1 T. cold water and vanilla. Sprinkle with sugar. SHREDDED WHEAT BISCUIT BROWX BREAD 2 cups S. W. B. crumbs 1 tsp. salt 1 cup corn meal 1 cup sour milk V-2 CUP niolasses 1 tsp. soda 1% cups sweet milk Have the water boiling before beginning the bread. Mix the crumbs, corn meal and salt ; add the molasses in which has been mixed one-half the teaspoon of soda. Then add 1% cups milk, and last the 42 THE WORCESTER DOMESTIC SCIENCE SCHOOL. one-half cup sour milk, to which has been added the remaining one-half teaspoon of soda, stirring until it effervesces. Turn into a buttered brown bread mold, cover tightly and steam three hours. OATMEAL BKEAD. iy2 cups oatmeal 1 T. salt 1 cup hot milk \y2 cups boiling water -/4 CUP molasses 14 cup sugar 1 T. butter y2 yeast cake Flour for batter Pour boiling water on oatmeal. LUNCHEON ROLLS. Sy2 cups sifted pastry flour 14 CUP butter y2 t. salt 4 t. baking powder 1 egg beaten light, poured into cup, the cup filled up with milk Sift dry ingredients, work in butter with figer tips, add milk and egg, toss on floured board, pat out 14 inch thick. Cut out and form as for Parker House Rolls. Bake 10 minutes. IMPERIAL STICKS. Cut stale bread in 1-3 inch slices, remove crusts, spread thinly with butter. Cut slices in 1-3 inch strips. Put in pan and bake until browned. CANAPES. Cut bread in 1-8 inch thickness. Cut in fancy shapes, toast and butter. Cover with anchovy paste, eggs, cheese, meat, etc. Canapes are served cold and used in place of oysters at a dinner or luncheon. AYATER BISCUITS. 2 cups flour % t. salt 3 T. butter 2 y2 t. baking powder % cups water