Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1916-05-13
WELL-LIKED DAINTIEs
CONNECTIONS THAT ARE LIGHT
AND TooTHsoms.
Excellent for the Breakfast or Lunch.
con TabIe-swoet French Buns
One Of the Best--cood Recipe
for Dinner Rolls.

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yeast, one cupful milk. scalded and
cooled, one-quarter cupful lukewarm
water, one tablespoonful sugar, four
cupfuls sifted -four, one-quarter cup
full sugar, three tablespoonfuls butter,
one egg, one-half teaspoonful lemon
extract, one teaspoonful salt.
Dissolve yeast and one tablespoon
full sugar in the lukewarm liquid. Add
enough flour to make an ordinary
sponge-about one and one-haif 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 -four.
Knead until smooth and elastic. Place
in creased bowl, cover and set aside
in 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
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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 flour, 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 flour and salt, and beat well. The
batter should be thick enough to drop
heavily from the spoon. Cover and
let rise until light, about one hour, In
a moderately warm place. Fill we'll
creased muffin pans two-thirds full.
Let rise about forty minutes, bake
twenty-five minutes in a moderately
hot oven.
Dinner RoIls.-One cake yeast, one
cupful milk, scalded and cooled, one
Tablespoonful sugar, three cupfuls
Isifted -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 flour and beat until smooth.
then add white of egg, well beaten,
lard or butter, remainder Of flour, or
enough to make a moderately firm
dough, and the salt. Knead lightly.
using as little flour in kneading as
possible. Place in well-greased bowl.
Cover and set to rise in 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 flour, one
half teaspoonful salt, five tablespoon
fuls sugar, one cupful almonds,
chopped.
Dissolve yeast and one tablespoon
full sugar in lukewarm milk. Add but
ter. eggs unbeaten, flour 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 well-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.