The Irish standard., 1915-02-06

chopped parsley can be added II
wished. Cook as other omelettes. In
making any kind Of omelette salt and
pepper should not be added until sent
to table; and to have them perfectly
light and not tough, the ingredients
must be well and quickly beaten with
the fork. The quantity given for this
omelette is enough for three persons
Luncheon and Tea Cakes.
A wide latitude is given the cook in
the selection of small sweetened
breads and cakes. But the list of
breads belonging in this class partake
more of the nature of cakes, being
sweet, as a rule, and many of them
containing fruit. They will not take
the place of breads to be served with
meats, and yet, in the estimation of
cake lovers, they are considered poor
substitutes for the richer preparations.
Served with light luncheons, how
ever, or as a supper bread, they are
equivalent to both bread and cake.
Made From Bread Dough.
Many of these preparations may be
made from bread dough, and take very
little extra time when made on the
regular family baking day.
Being made with yeast, they require
more care than those made with bak-
Ing powder, and must be raised and
baked carefully in order that they
are not soggy and heavy; being eaten
not, while they still contain consider.
able moisture, they will prove very
lndigegstible if not well baked. AS
they frequently contain good deal
OF butter, with sugar and fruit, thew
require more baking than bread or
plain cakes.
Plain Biscuit.
On baking day reserve about a pint
OF dough at first knead1ng. Put into
bowl, make a hollow in center, put
in one egg, unbeaten, a large table,
spoonful of butter and two level table,
spoonfuls of sugar. Mix thoroughly
into the dough by cutting with a flex-
lble knife. Then knead and let rise
again. Then break off small pieces of
the dough about as alrge as walnuts,
roll between the hands into shape of
ball and place in rows, closely to-
gether, in well-buttered biscuit tins.
When pan is full, brush the top of
the buiscuits with melted butter:
cover and let rise very light and bake,
giving more time than you would a
loaf of bread.
Maple Biscuit.
Measure one quart of sifted flour:
add a level teaspoonful of salt and
four level teaspoonfuls of baking pow
der, and sift well together. Rub two
large tablespoonful of butter into the
flour until we'll blended. Mix with
sufficient good, rich milk to make a.
soft dough-about pint will be re-
quired. Have one cupful of maple
sugar cut into small pieces about the
size of peas; add to the dough. Turn
out on a Toured board, dredge light
ly with flour, and roll out into a sheet
about an inch thick; cut out with a
small biscuit cutter. Place in but
tered pan, so they will not touch, and
| bake in a hot oven from IL to Is min
utes.
Luncheon Rolls.
Scald half a cupful of milk; add
to it two tablespoonfuls of sugar and
saltspoonful of salt. Dissolve half
cake of compressed yeast in quar-
ter of cupful of lukewarm water
and add to milk when lukewarm. Then
add a scant cupful of flour. Cover,
stand in warm place and let rise.
Then add large tablespoonful of soft
ened butter, well-beaten egg, grated
rind of a lemon, and flour enough to
make a soft dough. Set to rise again,
and when light, roll out lightly in the
hands into little balls about the size
of hens egg; f1atten to about an inch
in thickness and place in buttered
biscuit pan SO they will not touch.
Cover and set to rise again. Brush
with melted butter and milk and bake
in moderately hot oven.
Sweet French Rolls.
Scald pint of milk in a double
boiler and add, while hot, quarter of
cupful Of butter, quarter of a cupful
Of sugar, and level teaspoonful of
salt. Dissolve yeast cake in quarter
of cupful of lukewarm water, and
add to the milk when lukewarm. Then
add about three cupfuls of sifted flour,
and beat until the batter is smooth
and full Of bubbles. Cover closely
and set in warm place to raise. When
light, add two eggs, the whites and
yolks beaten separately, and -four
enough to make dough stiff enough
to knead. Set to rise again, and then
shape like Parker House rolls. When
light make three parallel creases
across top Of each roll. Brush with
slightly beaten white Of egg diluted
with cold water and little vanilla
flavoring. Sprinkle coarse graduated
sugar thickly over the top and bake.