Mrs. Wilsons Cook Book | Page 6

and then pour in well-greased moulds and cover and steam or boil for one and one-half hours. Remove the cover and place in a slow oven for twenty minutes to dry out. A one-pound coffee can makes a splendid mould.
BOSTON BROWN BREAD
Place in a mixing bowl
Two-thirds cup of molasses,?Two cups of sour milk,?One and one-half teaspoons of baking soda.
Stir to thoroughly dissolve the soda, then add
Two-thirds cup of graham flour,?One cup of cornmeal,?One cup of rye flour,?One-half cup of seeded raisins.
Beat to thoroughly mix and then grease thoroughly one-pound coffee can and fill two-thirds full with this mixture. Put on the lid and steam for two hours, then remove the lid and place the can in the oven to dry out. One-pound baking-powder cans may be used to replace the coffee cans.
SCOTCH OAT BREAD
Place in a bowl
One cupful of scalded milk cooled to 80 degrees Fahrenheit, One cupful of water, 80 degrees Fahrenheit,?One-half cup of syrup,?Two teaspoonfuls of salt.
Crumble in one yeast cake and then mix until the yeast cake is dissolved and then add
Four cupfuls of flour.
Beat to mix and then let the sponge rise for two and a half hours. Now add
Two cupfuls of rolled oats,?Two cupfuls of flour.
Knead to smooth elastic dough and then place in a greased bowl, turning the dough to coat thoroughly with shortening. Let rise for one and three-quarter hours. Pull the corners down to the centre and punch down. Turn over and let rise for one hour. Now turn out on moulding board and cut into loaves. Shape between the hands and place on the moulding board and cover. Let spring for ten minutes and then shape for pans. Place in well-greased pans and brush the tops of loaves with melted shortening. Let rise forty minutes. Bake in hot oven.
PARKER HOUSE ROLLS
Place in a bowl
Three tablespoons sugar,?One and one-half teaspoonfuls salt,?Four tablespoons shortening.
Scald and pour into the bowl
One and one-half cups of milk.
Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble in one yeast cake, stirring until thoroughly dissolved, then add
Six cups of sifted flour.
Knead to smooth elastic dough; clean out the bowl and grease thoroughly, place in the bowl and press firmly against the bottom, turn over; then cover and set aside to rise for three and one-half hours. Punch or knead down, turn over and let rise one hour. Now turn out on moulding board and shape like a long French loaf, and with scissors or French knife cut into pieces the size of a large egg. Roll quickly between the hands to form a round ball, set on moulding board and let rise for ten minutes. Flatten out, using small rolling pin or palm of hand, brush with shortening, fold pocketbook style and set on well-greased baking sheet two inches apart to rise for twenty minutes; bake in hot oven for fifteen minutes, brush with melted shortening as soon as removed from oven.
RASP ROLLS
Prepare dough as for Parker House rolls, cutting dough in pieces the size of a small orange; round up between the hands, place on moulding board and cover for five minutes. Now roll on moulding board to form a ball, using the palm of the hand; place on well-greased baking sheet; let rise twenty-five minutes, bake in moderate oven twenty minutes--cool, rub each roll over grater to rasp, removing a light coating of the crust.
LUNCHEON ROLLS
Prepare dough as for Parker House rolls and cut in pieces the size of small egg; round up and cover and let rise ten minutes, roll between the board and hands, forming points on end of rolls. Finish as for Parker House rolls.
RICH PARKER HOUSE ROLLS
Scald one pint of milk, adding
Four tablespoonfuls of shortening.
Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and add
Three tablespoonfuls of sugar,?Two teaspoonfuls of salt,?One well-beaten egg,?One 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