San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-13
The Cook Book
BY JANE EDDINGTON

cold water and patted over the top
and sides just before these go into the
oven will give them smooth bun
surface, and some icing may be put on
the top after they are baked. This
may be In the shape of a cross.
Tiny Yeast Mullins.
Take bits of the unkneaded dough
described tOsmake a ball the size of
golf ball. Roll in the palm Of the
left hand with the fingers of the right,
and WHOM perfect marbles Of dough,
drop them into little buttered muffin
tins. You can then let them stand to
rise for q little, but we do not con-
slider this as important as we former
ly did, since fire drives them up so
fast. Pat them over with the bowl
Of teaspoon wet in cold water, and
bake them about twelve minutes in
a 500 degree oven or one nearly that
hot. They should have deliciously
thin and crisp crust, not a thick and
dry one. The thickness comes from
drying out before they are put in
the oven, in most cases.
Plain Yeast Bun Foundation.
Three cups of sifted and slightly
warmed flour-cold flour makes for
partial failure sometimes = three
fourths of a cup of scalded milk cooled
to tepid, one-fourth cup tepid water
to soak yeast cake in, or part of a
one If you want the texture of slower
work, to which add a tablespoon of
sugar. Besides this dissolve three
tablespoons of sugar in the milk. to
which also add four tablespoons of
shortening and a teaspoon of salt. Or
a better way is to pour the hot milk
over the shortening and whip the
whole with an egg beaten until not a
drop shows around the edges. If
made by setting sponge, add half the
flour in setting sponge, stir half of the
rest into the sponge when it has risen,
and allow the rest for the kneading.
Bun Dough With Egg
Two cups of milk, one ounce Of but
ter, four tablespoons of sugar, one tea
spoon salt, one yeast cake dissolved in
two tablespoons of tepid water. one
egg, about six cups of flour. Scald
milk, pour it over butter and salt and
most of the sugar, and cool to luke
warm. Always use part or all of the
sugar., when it is q small amount. in
soaking and starting the yeast. Beat
the egg, and beat it into lukewarm
milk; then stir the whole into flour.
Add the yeast dissolved in the water,
and a tablespoon of the sugar to the
rest of the ingredients when they have
been perfectly mixed, stirring it well
first, and then work it in well. Or
perhaps the inexperienced had better
stir the flour gradually into the wet.
Sometimes it is possible to get dough
stiff enough to be kneaded when only
four cups have been stirred in or one
that is rather dry. Then knead until
the dough is elastic and will not stick.
When perfectly kneaded set till double
in size, then for buns roll out into half
or three-quarter inch sheet, cut out
buns, let them stand for ten minutes,
finish o. glaze before or after baking
as you chose, or garnish.
Rolling D0ughs.
In order to roll raised dough it is
probably best to flatten and spread it
well with the hands first. Almost any
dough crawls, but this one most. 1t
is worth while to learn to make these
doughs that can be rolled-be careful
not to get them too stiff-for there
are charming things to be made OF
these-cahes and breads resembling
puff pastry but far more wholesome.
Changing Bread Dough to Bun Dough
One way to get a bun dough is to
add to a plain bread dough, before It
is kneaded, the additions that will
make it more like cake. These are
butter creamed with twice or three
times as much sugar worked into it,
an egg or two, and such fruit as
raisins, currants, and orange peel. A
little fruit will flavor a bun suffi-
GENTLY. 1t can be done. but it is