Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-01-24
HOMEMAKERS COLUMN.
CorTespondencc on Topics Of Interest tothe lsdsse
Is solicited. Address: Eiitor HOMxnAKxHs'
COLUMN. Oxford Dcmocrat, Paris. Maine.

Corespoadencc on Topics Of insersss sothe lsdsss
Is solicited Address Editor hOMxnAKEns'
COLUMN. Oxford Democrat, Paris. Maine.
DIFFERENT KINDS or ROLLS AND
FANCY BREADS
Among the additions TO the breakfast
table that at small cost add immensely
to It's sttractiveness, none rank higher
than hot rolls and fancy breads.
The frat on the list h Vienna bread.
The chief difference between this and
ordinary bread 10 that milk, or milk and
water, Ii used instead Of water Ia mixing
IL. Sieve and warm l ID. Of hour, mix
Ing Il as you do so with about dessert
spoonful Of salt; then work together
lox. German, or any other good yeast,
and one or two tessp0onfuls Of powdered
sugar, till Il all liquefies or "creams;"
now melt or. Of butter 10 clean pan,
and a. It dissolves, pour to It half pint
Of milk. and allow the latter to become
just tepid a good baker once told me
that the proper temperature for baking
liquid was obtained BY adding to parts
Of cold liquid 10 one part boiling, next
stir In this whole egg, and pour this
sll to the yeast, with which II should be
well beaten up. Heap the -four up on
the pastry board, and make hollow 10
the centre with your knuckle; pour the
milk, yeast, etc, into this hollow, work.
ing down some Of the -four from the
sides till you hsve kind Of little pond
ia the middle. Now let Il rise In warm
place for ten minutes or so till the sur
face Is all covered with bubbles, then
mix 10 the rest OF the flour, and knead
1t all vigorously to soft paste, and
again put in a warm place to rise,
covered With thick cloth, until the
surface Is all cracked, which II Will be
In about two hours. Now take Il out
aud roll Il out about three-quarters OF
an inch thick; II can then be made mp
in twists, or the horseshoe roll so often
served In Europe with the morning
coffee. For the first cut TIE paste Into
three long stripes, about 6 inches long,
and roll these with your Toured palm
till you have three rolls Of equal length.
Now press the ends OF three strips to-
gether, bringing them TO neat point,
Snd proceed to braid them In three just
as you would ribbon, or wool, being
careful to shape them ss you do so, thst
the end may be pointed like the begin
ming; make as many Of these a. you
leed, Law them on = well-huttered baking
sheet, brush them over lightly with
beaten yolk Of egg, and bake In mod
crate oven till they arc q pale golden
,rowu. For the horseshoe rolls you
cut the Vienna dough after rolling II
out, into squares, and seain cut these
across diagonslly, so that you have now
twice as many triangies "a you had
.qusros. Bring the base OF the triangle
q. g. the original diagonsl), In front Of
you, snd with wel,-houred hands roll II
over lightly till IL Is all twisted up,
he point forming a little triangular Zap
on The outside; then bend the points
lightly towards esch other TO give tie
horseshoe shape, again let them rise on
a buttered tin for hfteen or twenty
Minutes, and bake. Brush the twists
over lightly With q little milk, or egg
md milk. 10 make them shiny and moisf.
a. soon as they are taken from the oven.
The great secret about these rolls 10 TO
roll them as lightly As possible, so IS
no, 10 destroy the round appearance,
and so NIKE them heavy. shape the
remsins Of the dough into little oval
rolls, the sire and shspe OF an egg, cut
them crosswise across the top, let them
,lso rise for twelve or fifteen minutes,
then bake. brush ov,r with milk, and
use. Another very nice form OF this
bread IL TO take the dough and divide II
into three long rolls, shaping these with
,our well floured hands 10 kind OF
,orpedo shape, pointed at both ends,
give one cut down the length, brush
over with besten egg, and bake In
ur,,ty hot oven. These can also be
made into decidedly nice rusks, IL, when
baked. they are quickly sliced and baked
gain to delicate pale golden color !;
but In that case the full amount OF
sugar should have been allowed Mt the
beginning. They may be also favored
10 taste With vanilla or lemon sugar, or
10 Germany powdered cinnamon Is much
used.
SPANISH BREAD, xgsin, Is q we'll
know German dainty, and IL made thus !:
Make nice light dough with tne sifted
tlour, three or four eggs, spoonful OF
brandy. and as much water as may be
necessary 10 make firm, elastic dough.
Now roll Il out as evenly ~ possible
into IN oblong shape, and put ali over
| |, little OF butter previously well freed
from butter milk, and KEEP, on Ice TO
harden IL now roll this paste up as for
puff paste, let IL rest little, then repeat
he the butter ard rolling three or four
more times then make up the paste into
long, cigar-shsped rolls, and bake.
SALr-RAIsEp BREAp.-Msuy people
claim great superiority for this bread, as
far as digestibiii,y Is concerned, over
ordinary bread stuff.. IL IL made thus
Sift into pint OF scslding-hot water as
much -four as will make thick batter /;
add 70 this half q tesspoonfa' OF salt,
and beat IL vigorously together till quite
smooth snd full OF air-bubbles. Cover
this closely and let it stand In warm
place, the dish containing II being set In
another full Of warm water, aud let IL
stand sll night. Next morning scsld u
pint of milk, and when this IL lukewarm
add 10 II a teaspoonful OF salt and
enough -four 10 make batter that Will
drop, but not run, from the spoon. ln-
TO this pour the mixture msde overnight,
which should be very light, and have a
distinctly unpleasant smell; beat these
two mixtures thoroughly together for
three or four minutes, then cover the
pan with thick cloth, aud sgsin stand II
| In a pan OF warm water, and leave Il for
two hours in warm place, when 1t should
be very light indeed. Now add enough
four 10 make nice dough, knead IL
conscientiously till it Is quite smooth
and elastic. when you divide 1t up into
loaves; place these in the buttered tins,
cover with cloth, aud when they have
again risen bake for an hour 10 mod
crate oven. The chief point TO remem-
Der about this bread Is thst it must be
kent much warmer than Yeast bread.