The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-10-14

pint OF milk ma double boiler and when
hot enough TO dissovie ii. add two level
tablespoonfuls of good. sweet butter and
level teaspoonful of salt When milk
is lukevarm stir in a weI-b beaten egg and
add all to a quart OF sifted Hour With
cup Of good yeast or half a cake OF
compressed yeast dissolved in a little
lukewarm water. Work the dough until
smooth and elastic. using az little ex-
ira -four as possible TO prevent sticking.
Set in a warm place 70 raise until the
dough is double its original bulk. then
knead softly and roll lightly until half
an inch thick. cut into biscuits. place in
a creased pan some distance apart. let
raise again for thirty minutes or until
very light and bake twenty minutes In a
quick oven. You may pinch of small
pieces of the dough and lightly mold into
little balls. patting down gently when
they ar eplaced in the pan. These biscuit
should not touch each other in baking
To lightly brush with little butter will
give daintier crust. Do this when they
begin TO brown well.
Good Rusk.
To two cups Of raised dough add Gun
beaten eggs and knead into a rather sin
dough. Cover and set TO rise and when
light mold into small biscuit. place close
ly together in a buttered biscuit pan.
cover and set 10 rise again and when light
brush the top lightly with little white
of egg. sifted sugar and title cinnamon
or chopped almonds over them and bake
in a bread oven for from thirty TO forty
five minutes.
Potato Rusk
Take one pint OF milk. three eggs. a cup
of butter a cup of potato yeast and
enough flour 10 thicken. Make a sponge.
and when light stir down and let rise
again, then stir down once more and
when again light knead into dough. Cow
er and let double it's original bulk. then
make into light biscuit and fiji the pans.
Cover and let rise again and bake for
half an hour.
Parker House Rolls.
Put two quarts of -four in deep mix
ing bowl, make n hollow in the center
and put in the following: One table
spoonful of sugar. two Of butter cut in
small pieces. pint Of cold scalded milk
and a cake of compressed yeast dis
solved in half or two-thirds of "a cup Of
ukewarrn water. Cover with a folded
towel and stand IN 4 warm place u set
N the morning. When the sponge is well
risen add a teaspOonful Of salt dissolved
n a little warm water. mix all the In
gradients TO smooth dough that viii
Keep shape. knead for fifteen minutes
hen set to raise once more in a cool place
md let raise for six hours Then again
znead for several minutes: roll out even
v until half an inch thick and cut with
, good sized biscuit cutter. put piece
II butter on one side Of each biscuit 4
old the dough over in center pressing
Town lightly. put in a warm place 10
-aise for half an hour and then bake ia I
, quick oven for fifteen or twenty min 7
ties Never set sponge OF dough where /
I is too warm to hold the hand
Bread Sticks.
Take a pint OF raised bread dough and I
work. into IL the weIl-beaten white 81 an
gg. This makes the sticks nice and
risp. Mold into little sticks and place
n pans which come for the purpose
ans with little troughs in which the
ough is placed. Let rise 20 double their
uIk. brush with water. milk or diluted
shite Of an egg and bake Tor fifteen min
ties In a very hot oven.