Page:The Boston cooking-school cook book (1910).djvu/93

 sugar, moistened with boiling water to spread, and flavored with vanilla.

Coffee Rolls

2 cups milk 1-1/2 yeast cakes Butter } Lard  } 1/2 cup each Sugar } Flour 1 egg 1/2 teaspoon cinnamon 1 teaspoon salt Melted butter Confectioners' sugar Vanilla

Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. Brush over with melted butter, fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners' sugar moistened with boiling water and flavored with vanilla.

Swedish Bread

2-1/2 cups scalded milk 1 yeast cake Flour 1/2 cup melted butter 2/3 cup sugar 1 egg, well beaten 1/4 teaspoon salt 1 teaspoon almond extract

Add yeast cake to one-half cup milk which has been allowed to cool until lukewarm; as soon as dissolved add one-half cup flour, beat thoroughly, cover, and let rise. When light, add remaining milk and four and one-half cups flour. Stir until thoroughly mixed, cover, and again let rise; then add remaining ingredients and one and one-half cups flour. Toss on a floured cloth and knead, using one-half cup flour, cover, and again let rise. Shape as Swedish Tea Braid or Tea Ring I or II, and bake.