The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-06-20
HOT BREADS.
Biscuits. wnmcs. Rusk. Fried bread. and
other Good Things.

Biscuits. wnmcs. Rnsk. Fried bread. ana
other Good Things.
The possibilities OF tho attractive-lookinR
little yeast cake, smoothly covered with tinfoil,
are so numerous that 1t should be called the
housewives ally. Hot breads in some form are
much thought of for every meal, and variety Ii
what is desired.
Rolls and biscuits should bake quickly, and so
require a hotter oven than for bread. Rolls will
bake q nicer brown IL they are brushed ovor with
warm water or milk just before being put In the
oven, and II the tops are rubbed over with but
ter just before being removed from the oven
they will have a crispy crust. One of the COM
pressed yeast cakes dissolved in half a cup Of
lukewarm water or milk is equivalent to one
oupful of the old homemade yeast.
A delicious dinner roll Is made by putting two
tablespoonfuls of butter and one tablespoonful
Of lard into ono pint OF milk. Place over tho fire
and let the milk come to the boiling point. Sift
into a largo bowl one pint Of flour; add to 1t one
tablespoonful Of sugar and q little salt When
the milk Is again cold. stir it into the prepared
flour. add one yeast cake dissolved in water. and
mix well, adding enough -four to make the mix
ture into tho consistency OF q soft dough. Mako
this dough about breakfast time and let 1t rise,
kncading 1t or cutting 1t down several times
during the day. Three hours before the rolls
are required mix inc uOubn anu lOTh ~ IL u
long. slender rolls: lay them in q pan; let them
rise to double the size; then bake.
To make light potato rolls. peel and boil three
medlum-sized potatoes; while the potatoes are
hot mash them fine, add one tablespoonful of
lard, and beat together until the mixture Ii
light; then stir In one egg. which has been
beaten, add ono teaspoonful Of sugar and
a saltspoonful of salt. Scald one pint of
milk, and when Il becomes lukew9rm stir
add this liquid to. tho potato mixture.
Mix In -four enough to make the mixture
In into a thick the v batter bnnrrs Cover az nh the end dis at an" tSa iet t, 1ns
work into the batter as much flour as 1t VIII
take to make 1t into a dough that can be easily
Form the dough into rolls of any shape desired
and place in a baking pan. Let the rolls rise
rolls over the tor with sweet milk and place in
a quick oven to bake.
"Maggie's rolls" are excellent. To make them.
warm one pint OF fresh milk and stir into 1t as
much flour as will make It of the consistency Of
a bread sponge. Dissolve a yeast cake and
sponge. cover the dish. and let tho sponge rise
three hours. At the end Of this time mix with
ine s 6os ,b Ihres G4aF'er Of 81 Sugar a G ahd OF a
enough to make the mixture like a soft
place and rise II two hours. Roll the dough out
Into a sheet about half an inch in thickness and
cut 1t into circles, Spread each circle with
soft butter and fold over. making half circles OF
them, place in rows In a baking pan, and when
they have risen again bake in a QUICK oven.
To make raised mullins, mix together one pint
Of sweet milk, two beaten eggs, a piece of butter
Of the size of two eggs, one,half OF a yeast cake
to make a very soft batter. Beat the ingrc-
dents thoroughly together and let the batter
o or p STs q 1ishif ron lH a ahs T S%1,s4 h 1Ssm i'' Wi Phn q
spoon dip the batter carefully into the warmed
tins. not stirring the mixture more than IS nee.
essary and filling the tins only half full; Let
the mullins rise about bali an hour before placing
them in a hot oven to bake.
To make English crumpets, put one pint OF
fresh milk into a saucepan with one and one
quarter ouneeSs Of butter: stand M the pan oyer
fas t fFS milk NIX to 6n So oH''S Wien Is m It IS iq ,asd S add is aas
we'll beaten egg and a tablespoonful Of salt; Put
about, half n pound OF fine siftcd -four into q
large bowl and stir the liquid into It. beating the
mixture until 1t is a light batter. Rub a yeast
cake with one tablespoonful of cream until It
more spoonfuls OF cream and one teaspoonful
of sugar; add these to the batter, thoroughly
beating them together. When the mixture has
and place where its contents will rise for about
three-quarters OF an hour; by that time the bat
Stand a griddle over the fire and place creased
muffin rings upon the %ETiddle; III the rings
when the batter is cooked n delicate brown upon
the griddle side slide n pancake turner under
the rings and crumpetS; turning them oyer
done tear tho crumpets apart. butter each side.
place together again, and serve at once.
lo ulhhc utIltlOub lubh, bcb u spuHSo WIN
one pint OF milk, half a yeast cake dissolved in
halfa cup of water, and just -four enough TO
make n very thin batter. Beat well together,
and stand where 1t will rise. When the sponge
is light add to It two beaten eggs, ono small cup
of sugar. half a cup Of melted butter. and not
quito enough -four to mako II dough to knead.
Do not knead., but let tho soft dough rise
until it, is, double its bulk; then with
Toured hands form tho dough into biscuits
and place upon tins; let them rise until light
and bake in n moderately hot oven. Glaze the
tops OF the rusk by brushing them with pow
dared SuRar liSSDlypU in milk. When rIlSk nra
required for supper set the sponge In the morn
Ing; mix the ingredients together about noon.
For biscuits made OF bread: When making
tho bread dough into lonycs, take about the
amount OF dough that will mako one loaf for n
pan of biscuit; to this dough add three table
spOonfuls OF partly melted butter and part lard.
one tablespoonful Of grnnulated sugar and an
unbeaten egg. With the hands work these In
gradients into the bread dough and place in a
dish to become light; while it is rising cut IL
down several times. When the dough IL light
enough. break on small pieces and mould them
into balls, place IN tins and let them again rise
before placing them In a quick oven TO bake.
When ready 10 mould bread dough into loaves
q small portion OF it may be put aside In n cool
place and used tho next morning for fried bread,
Il rnnkinu m aypallnnt hrnnl nat 1iSb uThan thn