Mrs. Wilsons Cook Book | Page 7

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 close together on a well-greased pan. Let rise for thirty-five minutes, and then brush the tops with egg and water; wash and dust lightly with sugar. Bake for eighteen minutes in a hot oven. A small pan of boiling water may be placed in the oven when baking these rolls.
For variety's sake, part of the dough may be baked plain. To the balance add caraway seeds, a little citron, nutmeg or a few currants. If carefully baked and cooled, these rolls may be stored in an air-tight box and they will keep for several days. To reheat, place in an oven with a pan of boiling water for ten minutes to freshen.
Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with small paint brush.
STICKY CINNAMON BUNS
Scald one cup of milk and then place
Four tablespoonfuls of shortening,?One-half cupful of sugar,?One teaspoonful of salt
in the mixing bowl, and pour over it the scalded milk. Stir to thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls