The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1916-04-13
WElL-LIkED DAINTlES
CONNECTIONS THAT ARE LIGHT
AND TooThsoMe.
Excellent for the Breakfast or Lunch.
con Table-sweet French Buns
One Of the eest-eood Recipe
for Dinner Rolls.

Sweet French Buns. - One cake
yeast ole cupful milk, scalded and
cooled, one-quarter cupful lukewarm
water, one tablespoonful sugar, four
cupfuls sifted -four. one-quarter cup
ful sugar, three tablespoonfuls butter,
one egg, one-half teaspoonful lemon
extract, one teaspoonful salt
Dissolve yeast and one tablespoon
ful sugar in the lukewarm liquid Add
| enough -four to make an ordinary
| sponge-about one and one-half cup
fus. Beat until perfectly smooth.
Cover and set aside in 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 -four.
knead until smooth and elastic. Place
in creased bowl cover and set aside
in a warm place to rise until double
/ in bulk-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.-One cake yeast,
| one.quarter cupful lukewarm water
three tablespoonfuls sugar, two table
spoonfuls butter. one cupful hot milk,
one cupful rolled oats, one-half cupful
whole wheat flour. one-half cupful
sifted white -four, one teaspoonful
salt.
Boil oats and butter in milk one
| minute. Let stand until lukewarm.
Dissolve yeast and sugar in lukewarm
water and combine the two mixtures.
! Add -four and salt, and beat well. The
batter should be thick enough to drop
heavily from the spoon. Cover AID
let rise until light, about one hour, in
a moderately warm place. Fill well
creased muffin pans two-thirds full.
Let rise about forty minutes. bake
twenty-five minutes in moderately
hot oven.
Dinner Rolls.-One cake yeast, one
cupful milk. scalded and cooled, one
tablespoonful sugar, three cupfuls
sifted -four. 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-half
cupfuls -four and beat until smooth,
then add white of egg, well beaten,
lard or butter. remainder of -four, or
enough to make moderately firm
/ al Ig-I 81
using as little -four in kneading as
possible. Place in well-greased 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 well-greased
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 hot oven.
English Bath Buns. - Two cakes
yeast, one.half cupful milk, scalded
and cooled, one tablespoonful sugar.
one-half cupful butter, melted, four
eggs. four cupfuls sifted -four, one
half teaspoonful salt Ave tablespoon
fuls sugar one cOpili almonds,
| chopped.
Dissolve yeast and one Tablespoons
full sugar in lukewarm milk. Add but
ter eggs unbeaten, -four gradually,
and the salt, beating thoroughly. This
mixture should be thick, but not stiff
enough TO handle. Cover and let rise
in warm place one and one-half hours.
or until light. Sprinkle balance of
sugar and almonds over top, mix very
lightly and drop into weli.greased muf-
fin pans. Cover and let rise until
light, which should be in about one
half hour. Bake fifteen to twenty min.
utes in a moderately hot oven. These
buns should be rough in appearance.