Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-01-10
ROLLS AND MUFFINS.
Octave Thanet Tells the Secrets OF
Breakfast Delicacies.
THE METHODS ARE VERY SIMPLE.
Skill Comes Only With Experience and
Intelligent Observation.
LEARNING TO TRUST 10 THE EYES
THE METHODS ARE VERY SIMPLE.
LEARNING TO TRUST 10 TIE EYEs
WRITTEN FOE THE DIsPATcH.1

~,S the same dough. My
| l:SGSs~~ experience is to the
~-S=z---.sE--sszc.sD ~-S=z---EsssD - effect that rolls, like
art, demand undivided
attention. To get out all the possibilities
OF rolls, one must give them a separate
career, not shove them aside as a mere
lady's maid, as it were, of bread
FOR rolls take a cake of Yeast to a pint
OF milk and half pint of cream, scant
measure being used in both cases. I mix
the dough, add yeast and salt, precisely as
IN making bread. I do not add sugar-to
me sugar in white bread Is such gratuitous
folly that 1t Dartakes of the nature of SIN!
Neither do 1 add butter 1 knead it and
Sdtter the dough and the bowl and cover it
with flannel clotn exactly as L do bread.
When 1t has risen-exactly as bread rises
cut 1t into rounds or make twists or simp-
ly long stout sticks, with pointed ends like
the Swiss rolls. or pile one round on an
other, having buttered the lower round.
Prefers a Roller Made of Glass.
roll it with a glass roller Cbut wooden
one will do perfectly well) into sheet per-
haps quarter Of an inch thick. Out of this
sheet cut my rounds. [ find that it is bet
ter in rolls to dispense with the second
kneading; simply roll out the risen dough,
and with as little handling as possible make
your shapes. L always let the shapes made
out of the second rolling have an extra half
hour Of rising; they need il.
l butter-to be exact, paint with melted
butter-the dough set to rise and the rolls
afterwards set to rise; and I am particular
to go over every inch of space. Spice twists
made out of roll dough I have already de-
scribed. Rolls need a very hot oven. They
are vanished with milk like bread Just be-
fore they come out of the oven. These rolls
can be made as good as new by heating
them thoroughly each morning. They must
be baked with care and nicely and need 90
to 30 minutes for the large rolls and 10 to Is
for the small ones. They can be made ten
der or tough like French rolls simply by
baking. The slow baking makes them
tough, the quick baking makes them tender.
Only experience will teach the cook how
long rolls should rise after being cut into
shape, and how long they should bake.
They need usually to rise for the second
time an hour or an hour and quarter. They
do not rise so much in the oven, of course,
as bread does.
Must Keep the Rolls Apart.
1t is essential that they should not touch
each other in the pan Rolls are particu-
larly gregarious and if YOU give them the
least opportunity they will flock together,
and goodby to the beautiful independents
career. 4 pretty variety of rolls is to make
them of half graham or whole wheat flour.
I make mullins in the simplest and easiest
manner; but, since they are really good,
perhaps their simplicity NAV be pardoned
to them as to the rich and the great. For
mullins for a small family for breakfast the
sponge can be set and placed in a cold place
over night But it is, 1 have fancied, bet
ter to bake them sooner 1 make the
sponge of half a cake of yeast to half pint
of wettiDg (scalded and cooled milk ifI
wish the sponge to rise quickly, or pint if
1 am setting it over night. make sponge
of white four-I have not mentioned that
you must invariably use the best of flour
and yeast and milk above suspicion, because
every other writer will do that.
Lbeat it well and use half teaspoonful
of salt. 1 make it the thickness of buck
wheat batter. 1t rises as long as you have
time during the day, and all night, if set at
night. Two hours ought to do if you have
the favorable temperature of 75o to 800.
Then l mix in egg, one or two eggs, a
tablespoonful of sugar. q tablespoonful Of
melted butter, or, better, of cream, with
enough -four to make it stiff, but not like
kneadabie dough.
Painted With Melted Butter.
I raise it again and bake it, Before IL
rises again paint the surface in the muffin
rings or the pans with melted butter. I
always make the sponge of white flour, but
/ add graham, cornmeal, rye-anything
may fancy-in making up the mullins. They
are sure. English mullins can be made this
way, only fried on griddle in the rings in
which they have risen.
once published q recipe for graham or
rye bread which 1 have never had occasion
to alter. Here it is:
One piece of compressed yeast (when say
Yeast always mean Fleischman's.)
One pint OF milk, Scaided and cooled to q
lukewarm stage.
One small teasp spoonful of salt.
White -four to make = batter like buck \
wheat batter.
Let the sponge rise one to two hours ina
Temperature of 75C or 500 When 1isen
stir in cup OF molasses (small eup) and if
you like the bread sweet ta5lespo onful Of
sugar The molasses makes it moister than
sugar will. Lessen the molasses and in
crease your sugar if such is your will. At
the same time stir in graham or rye or
whole wheat -four whichever kind you pre-
fer, but do not think they mix welD
until you have batter not quite as thick
as bread dough. A few failures will teach
YOU the right thickness. Beat the -four
into the batter in the open air and get as
much fresh atmosphere into your bread as
possible. Put it into a round pan (it must
be deep one) or into the so-called brick
pans Paint the surface with melted butter
and let it rise for two or three hours. The
precise length of time must be left to your
own eyes
Once master of the habits, the looks, the
OF any article of food, you may
DO things that, done by the beginner, would
finish your dish IN 10 time. Every cook
knows the truth of this saying
All of which is respectfully submitted by
the readers well wisher and late fellow suf-
ferer OCTAVE THANEr.