The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1916-03-23
WELL-LIKED DAINTIES
CONNECTIONS THAT ARE LIGHT
AND TooTHsoME.
Excellent for The Breakfast or Lunch
con Table-Sweet French Buns
One OF the Best-Good Recipe
for Dinner Rolls.

Sweet French Buns. One cake
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
ful sugar in the lukewarm liquid. Add
enough flour to make an ordinary
sponge-about one and one-half cup
fuls. Beat until perfectly smooth.
Cover and set aside In q 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.
kneaS 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
light, about one hour. Bake in hot
oven fifteen minutes.
Oatmeal Muffins.-One cake yeast,
one-quarter cupful lukewarm water,
three tablespoonful 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 and
let rise until light, about one hour, in
a moderately warm place. Fill W.
creased muffin pans two-thirds full
Let rtHe about forty minutes, bake
twentS.five minutes in a moderately
hot oven.
Oinrer RoIls.-One cake yeast, one
cupful milk, scalded and cooled, one
tablespoonful sugar, three cupfuls
sifted -four, white OF one egg, two
tablesroonfuls lard or butter, melted,
one-halS 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 az
possible. Place in well-greased bowl.
Cover and set to rise in a warm place,
free from draft, until double I'm bulk
| about two hours. Mold into rolls the
size Of walruts. Place I'm 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, onehalf cupful milk, scalded
and cooled one tablespoonful sugar,
one-half cCpful butter. melted, four
eggs. four cupfuls sifted -four, one
half teaspoonful salt, five tablespoon
fuls sugar. one cupful almonds,
chopped.
Dissolve yeast and one tablespoon
full sugar in Iukewarm milk. Add but
ter, eggs unbeaten. -four gradually.
and the salt, beating thoroughly. This
mixture should be thick, but not stiR
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 welIgreased 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.