New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-09-22
BREAD FOR BREAKFAST.
SOMETHING FOR THE INEXPERIENCED
COOK.
ACCURATE DETAIIs-pARKER HOUSE ROLLS
RAISED BISCUITS.

ACCURATE DErArIs-pARKER HOUSE ROLLS
RAISED BISCUITS.
OF the methods of making breakfast breads there
Is end, yet not cook In hundred produces
feathery light biscuit. we'll favored. with crust
tender. yet crispy brown Take. for example. that
common Of hot breads, the Parker House roll.
All cooks use virtually the same recipe. yet each
cook produces different result. Some Will over
bake their rolls. making them hard az sea biscuit;
others will fail knead them sufficiently. and the
dough will be full Of large air bubbes another Will
fail in the rising end the rolls will be mixture Of
putty and lead" Mere formulate Of the ingredients
used In breakfast breads are OF value only to the
intelligent cook The thousands Of half-taught
maids and inexperienced mistresses In as hope
less perplexty though the recipe were written
in Sanscrt instead OF plain. homely English
The inexperienced cook is often exceedingly con-
scent'ous in the measuring out Of quantities. but
she is absurdly ignorant Of methods OF work. She
cannot Judge by her eye whether rolls have
cooked sufficiently tell by the touch OF her nnger
whether they light She often does not know
the difference between light and heavy dough. She
does not know how to knead indeed. II Is an ex-
ceptonai cook who understands this simple method
OF mixing bread. which Is as old as the history OF
the itself. Recipes to be OF value to the in
experienced worker for whom they chiefly In
tended must be demonstration lessons In words
with every detail Of the work described. The ex-
perienced cook knows recipes enough for her pur-
pose and quite often scorns recipe books 1t is the
special purpose OF these articles to give special
prominence to methods OF work, and some OF the
recipes taken up will be those more or less familiar
in which the inexperienced cook usually falls.
To make Parker House rolls. put a pint OF fresh
new milk over the stove. Let II boil. The instant
bubbles begin rise take II OF the fire and let II
cool Meantime sft into deep earthen bowl. hold
Ing a gallon more, two quarts OF the best KIN
patent process bread -four. Lay aside cupful
OF the sifted flour. Mix with the remainder an even
teaspoonful Of salt. tablespoonful OF graduated
sugar Silt the -four. sugar and salt together. Rub
through the mixture two heaping tablespoonfus Of
sweet sound butter 0ard will not do) Rub the
butter in so thoroughly that the result is an even
granular mass Make deep hole in the centre OF
the -four and other ingredients. running TO the bot
tom Of the dish. Mix half yeast cake OF the soft
kind sold In city groceries. or half cup OF home
made yeast In the scaded milk soon as 1t is
cooked enough to be blood Take care that the
-four Is drawn TO the sides so that none of II VIII
fall into the milk TO make Jumps before ii Is time
to stir the liquid and other ingredients together
Set the bowl containing the mixture well covered
near the fire In winter on the kitchen table at
distance from the stove In summer In winter the
entire bowl should be muffed In thick blanket to
keep out the chill
Rolls set at o'clock in the afternoon ought to be