The Portland daily press., 1897-11-06
THE HOME.

slightly put in two cakes OF yeast. When
the sponge is light, add to it one-fourth
cup of sugar, one-fourth cup of melted
butter and three unbeaten eggs. Prepare
the eggs while the butter is melting. Add
-four enough to make a soft dough. Then
beat vigorously with the hands. After
having added the flour and beaten the
mixture, shape it. Take.one rounding
spoonful and shape it like long finger
toll. Place them in the pan close togeth-
er, cover carefully with cloth and
another pan and allow the mixture to
rise until very light. Then the baking
requires about 20 minutes in hot oven.
1t Is not necessary to use two yeast
cakes unless one is in hurry. Inc
yeast Is a small germ or plant and must
be treated like any other plant. or it will
not do it's work WELL This little germ,
if we place 1t in a warm sweet soil,
where it has the proper food will do a
wonderful amount of work, For in
stance, dissolve 1t in some water, add
-four and allow it to stand, and you will
find the sponge filled with little bubbles.
If we increase the amount of yeast we
must decrease the amount of time allowed
for the rising of the bread. After the
rusk mixture is baked, cut it up in sill
oes somewhat on the bias, put in drip
ping pan, and place in the oven to brown.
To shape Coffee Rolls, take the dough
into the fingers and roll out and twist it
little. After twisting the rolls, fold
them over, tucking the ends in.
For the brioche dough, use one oupful
of scalded milk, four egg yolks added
to the cup of milk after it has cooled
slightly, and two whole eggs. Next two
thirds of a cup of butter and one-half
cup of sugar, two cakes of yeast and half
teaspoonful of lemon extract. 1t will
take to thicken it about four and one
half cups of flour. Be sure that the milk
has cooled slightly before you add the in
gradients. Mix the brioche in the after
noon, and let it rise about six hours
When we have large amount of butter
and eggs in the dough it takes more
yeast. After it has risen the six hours
place it in the ice chest and let it stand
until the next day. Roll it out, brush it
with butter and fold it into thirds. Then
cut in pieces.
One more thing which we can make
from this dough is the flute, something
after the style of the bread stick, but in
stead of plain stick, twist it. Have
them about the size you would have bread
sticks. After baking, remove them from
the oven, brush with the white of egg
and coarse sugar.
Salad Rolls.-One pint of scalded milk,
one-fourth cup of butter, one-eighth cup
of sugar and one teaspoonful of salt.
About three oupfuls of -four will be neces-
sary to form that into sponge. Use any
where from one-fourth to two whole cakes
of yeast. Mix the yeast with one-fourth
cup of warm water, and do not increase
the quantity of water with the quantity of
yeast. After the sponge is good and
light, add to it enough more -four to
form dough, Fgiving it good vigorous
beating. Allow it to rise till it doubles
Its bulk, then take it out of the pan and
form the rolls.
Use a small wooden spoon and crease
the rolls directly in the centre. One
very important thing to remember is that
the pan must be well filed. If you at
tempt to bake them in q pan half full
they will not hold their shape. Separate
each with aibit of butter, crowd close in
the pan and allow them to rise for few
moments. In quick oven, bake about IL
Winutes. TO glaze them on the top,
e.ke the white of egg, beat it and add to
it one tablespoonful of water and brush
your roll. over before baking.
Shaping Rolls.-For the Parker House
roll, take the round ball we'll risen. but
ter one side slightly, put the, thick side
over, and press the two together gently,
and allow this to rise for about five min
utes before putting in the oven. For the
bread sticks, start with ball. Roll on a
clean board, where there is no -four. The
stick will double it's size in the rising, SO
start with a very small stick, as to dia.
meter. You may also make braids with
this dough, braiding three strands into
an ordinary braid. Cut up and pinch to-
gether at ths ends, or it will spring open
in the rising. Put them on the pan to
rise. and they may be glazed as the other
rolls. For bowknots start with long
piece of doughzsnd tie in double bow
knot. For a variety from the sticks for
dinner we may serve SIS and SIS. The
French rolls are generally served in the
form of pointed roll, and for that we
take the regular stick mixture, or the
richest dough we have in a bread dough.
The pinwheel biscuit may be made from
the raised bread mixture. Allow two
tablespoonfuls of sugar, measuring level.
TO this add one-third teaspoonful of Gin
namon, one-third cup of raisins from
which the stones have been taken, and
the raisins cut in small pieces, three ia
bIespoonfuls of finely out citron. Crate
in one-haf of lemon peel Butter the
dough, sprinkle with the raison, lemon,
sugar and spice. Then roll like jelly
roll and cut in pieces. Then place on
buttered pan a little distance apart and
let rise, and bake.