Mrs. Wilsons Cook Book | Page 7

yeast cake, dissolved in four tablespoonfuls of
water, mix
thoroughly
And then add
Three and three-quarter pints or seven and one-half cupfuls of
sifted flour.
Work to a smooth elastic dough, grease a clean bowl and place the
dough in it. Turn several times to coat the dough thoroughly with the
shortening. This prevents a crust from forming. Set in a place free from
drafts and let rise for three and one-half hours, then punch down and

turn over. Let rise one and one-quarter hours. Punch again and then let
rise three-quarters of an hour. Now turn on the pastry board and mould
into a long strip not quite as thick as the rolling pin. Break the dough
off into pieces weighing about one and one-half ounces. Form into balls
and then cover and let spring or rise for ten minutes; take a ball of the
dough and round it well on the board, then flatten slightly with the
palm of the hand. Now mark a decided crease with the back of a knife
down the centre of the roll. Fold over in pocketbook style, patting the
turn in the roll hard with the hand. Lay on well-greased tins, brushing
the rolls with shortening. Let rise for twenty minutes and then wash
with egg and bake in a hot oven.
FINGER OR SANDWICH ROLLS
Use the Parker House roll dough, cutting it into pieces one and one-half
ounces in weight. Mould into balls and then set on a board and cover
for ten minutes to let spring. Now mould into finger shapes and place
on greased pans and proceed as in Parker House rolls.
FLUKES
Prepare as for finger rolls, pointing the dough at both ends by rolling
into a shape similar to a sweet potato.
BRAIDS
Break off pieces of the dough three-quarters of an ounce in weight and
then mould into balls and let spring for five minutes. Now mould out
into rope-shaped pieces a little longer than a lead pencil. Fasten the
three pieces together and then plait. Process as for finger rolls.
RUSK OR TEA BISCUITS
Prepare dough as for Parker House rolls, cut and form in small-sized
balls, cover, and let rise ten minutes. Now, round up by rolling between
the hands, set very closely together in deep, well-greased pans, let rise
forty minutes, bake in a moderate oven; brush with syrup and water and
dust with sugar as soon as removed from the oven.

CRESCENTS
Use the Parker House roll dough and then break off into pieces
weighing about twelve ounces. Mould into balls and then cover and let
spring for ten minutes. Now roll out the dough one-half inch thick with
rolling pin and cut into five-inch squares. Cut each square into a
triangle and brush lightly with shortening. Roll from the cut side
towards the point, lapping the point closely. Form into crescent when
setting in well-greased pan, brush with shortening and cover and let rise
for eighteen minutes. Wash with milk and water. Bake for eighteen
minutes in a hot oven.
ENGLISH BATH BUNS
Melt four ounces of butter and then place in a mixing bowl and add
One-half cup of sugar,
One cup of scalding milk, cooled to 80
degrees.
Then add
Two well-beaten eggs,
One teaspoon of salt,
ne-half yeast cake.
Stir to thoroughly mix and then add four cups of flour and work to a
smooth elastic dough. Grease the mixing bowl well and then put in the
dough. Press down well and then turn over. Cover and set to rise for
four hours, then turn on a moulding board and knead for two minutes.
Cut into pieces for biscuits. Roll between the hands into round balls
and then cover and let set on the moulding board for ten minutes. Now
press flat with the hands and let rise on a well-greased baking sheet. Let
rise for thirty minutes, then brush with a mixture of
Four tablespoonfuls of syrup,
Two tablespoonfuls of water.
Bake in a hot oven for fifteen minutes.
SALLY LUNN

Place in a mixing bowl
One cup scalded milk, cooled to 80 degrees,
One-half cup sugar,

Four tablespoonfuls of shortening,
One well-beaten egg,
One-half
yeast cake crumbled in.
Beat to thoroughly blend, and then add
Two and three-quarter cupfuls of sifted flour,
One teaspoonful of salt.
Beat well, cover and let rise for three hours, beat again. Now grease
thoroughly an oblong or round baking pan; take the Sally Lunn and
beat for five minutes, pour into the prepared pan, having the dough fill
the pan about one-half; let rise twenty minutes in warm place, bake in
hot oven twenty-five minutes, then dust with sugar.
PLAIN BUNS
Weigh out eighteen ounces of dough and divide into one dozen pieces.
Mould into balls and let spring for ten minutes. Now mould up nice and
round and then set