Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1916-03-31
WELL-LIKED DAINTIES
CONNECTIONS THAT ARE LIGHT
AND TooTHsoME.
Excellent for the Bssakfast or Lunch
o T~able-sweet French Runs
orr Of the Best-oood Recipe
for Dinner Rolls. =

Sweet French Buns. - One cake
yeast. one cupful milk. sealded and
cooled, ono-quarter cupful lukewarru
water, n tablespoonful sugar, four
cupfuls sifted -four. one-quarter cup
full sugar. three tablespoonfuls butter.
n cgg. one.half teaspoonful lemon
extract. M teaspoonful salt.
Dissolve yeast and one tablespoon.
full sugar In the lukewarm liquid. Add
enough -four TO make an ordinary
BpOnge-about one and one-half cup
fuls. Beat until perfectly smooth
Cover and set aside In a warm place
to rise for fifty minutes. or until light.
Add sugar and butter creamed, egg
beaten, lemon extract and about two
and one.half cupfuls OF -four, or enough
TO make a moderately soft dough. and
the salt with the last Of the flour.
knead until smooth and elastic. Place
In creased bowl. cover and set aside
In a warm place to rise until double
In hulk-about one hour. Turn out on
board and shape as clover-leaf rolls,
or any fancy twist. Let rise until
light. about one hour. Bake In hot
oven fifteen minutes.
Oatmeal Muffins.-Ono cake yeast.
one-quarter cupful lukewarm water.
three ta%blespoonfuls sugar. two table
spoonfuls butter, one cupful hot milk.
one cupful rolled oats. one-half cupful
whole wheat -four. on ehalf cupful
sifted white -four. one teaspoonful
salt.
Boil oats und butter In milk one
minute. Let stand until lukewarm.
Dissolve yeast and sugar In lukewarm
water, and combine the two mixtures
sdd -four and salt, and beat we'll. The
batter should be thick enough to drop
heavily from the spoon. Cover and
let rise until light. about one hour, In
n moderately warm place. Fill y
creased muffin pans two.thlrds full.
Let rise about forty minutes. bake
twenty-five minutes In a moderately
hot oven.
Dinner Rolls.-One cake yeast. one
cupful milk, scalded and cooled. one
tablespoonful sugar. three cupfuls
sifted flour. white Of one egg. two
tablespoonfuls lard or butter. melted,
one-half teaspoonful salt.
Dissolve yeast and sugar In luke
warm milk. Add one and one-hali
cupfuls -four and beat until smooth,
then add white OF egg. well beaten,
lard or butter. remainder OF -four. OF
enough to make a moderately firm
dough, and the salt. Knead lightly
using as little -four in knendinR az
possible. Place In well-grensed bowl
Cover and set to rise In a warm place
free from draft, until double In bulk
about two hours. Mold into rolls the
size OF walnuts. Place In welfgreased
pans. protect from draft. and let rise
one.half hour. or until light. Glaze
with white Of egg, diluted with water
Bake ten minutes in a hot oven.
English Bath Buns. - Two cakeI
yeast, one.half cupful milk. scaldet
and cooled. one tablespoonful sugar
one-half' cLpful butter. melted. fou
eggs. four cupfuls sifted -four. one
half teaspoonful salt, Ave tablespoon
fuls sugar. one cupful almonds
chopped.
Dissolve yeast and one tablespoon
full sugar In lukewarm milk. Add but
ter, eggs ~unbeaten, -four gradually
and the salt, beating thoroughly. Thir
mixture should be thick. but not stiff
enough TO handle. Cover and let ris'
in warm place one and one.half hours
or until light. Sprinkle balance o
sugar and almonds over top, mix yer,
lightly and drop into well.greased mui
fin pans. Cover and let rise until
light, which should BIO in about one
half hour. Bake fifteen to twenty mir
utes In a moderately hot oven.