Page:The Boston cooking-school cook book (1910).djvu/91

 Luncheon Rolls

1/2 cup scalded milk 2 tablespoons sugar 1/4 teaspoon salt 1/2 yeast cake dissolved in 2 tablespoons lukewarm water 2 tablespoons melted butter 1 egg Few gratings from rind of lemon Flour

Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and enough flour to knead. Let rise again, roll to one-half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake.

French Rusks

2 cups scalded milk 1/4 cup butter 1/4 cup sugar 1 teaspoon salt 1 yeast cake dissolved in Flour 1 egg Yolks 2 eggs Whites 2 eggs 3/4 teaspoon vanilla 1/4 cup 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 egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.

Rusks (Zweiback)

1/2 cup scalded milk 1/2 teaspoon salt 2 yeast cakes 1/4 cup sugar 1/4 cup melted butter 3 eggs Flour

Dissolve yeast cakes in milk; when lukewarm, add salt and one cup flour; cover, and let rise until very light; then add sugar, butter, eggs unbeaten, and flour enough to handle.