BISCUITS, BUNS, ETC

Breakfast roils or These are "little breads*3 of either white or graham flour. Make part of the dough out into little balls which will rise more quickly and bake in a shorter time, a little butter or lard, one tablespoon to a quart of dough being generally moulded with it.

When called "Breakfast Rolls" the dough is made out into flat round cakes, the top buttered and folded over not quite in the middle.

Milk rolls are made from bread dough

Milk rolls. . .

mixed with milk instead of water; they are very tender and delicate. 9

98 Biscuit, Buns, Etc.

wheat gems or One modification in the baking of drop biscuits, dough is worthy of mention. Use about a cup more milk in mixing the receipt for bread given above, so that the dough will just drop from a spoon and then bake in forms in the oven, or on a slow

These are made from bread dough mixed with milk and with the addition of 4 eggs and 1 cup of butter to a quart of milk. Form, long and high.

other uses for There are many uses for the above rusk dough, dough. When made out into biscuit shape it may be steamed and eaten as a simple pud- ding with fruit, or, made into tiny balls and cooked, when light, in a meat stew, the dish being then called a pot-pie.

These are like Rusks (above) plus 2

Buns, plain. „ - , . . . .

cups of sugar and a little spice, say, -J teaspoon nutmeg. Roll the dough out -J- inch thick, and cut with a biscuit cutter. Let it rise till very light, which will take some time on account of the sugar.

To plain buns add 1 cup India cur- Fruit buns. i -i n • n T n i

rants, washed, dried and floured, or raisins cut in bits.

From the recipe for Buns, as above,

Raised Cake. . . j *, / . i/

a plain and good cake may be made by

using 1 pint instead of 1 quart of milk to the given quantity of eggs, butter and sugar, and adding a lit- tle more fruit. Bake in a ribbed pudding dish which has been thickly buttered, and in the butter, blanched almonds arranged in rows.

Yeast Pancakes. 09

Bun dough may also be fried in fat,

Doughnuts. , ,

as doughnuts.

For a fine brown To give a fine crust to biscuit or crust. buns: Brush over before baking, with a feather dipped in one of these mixtures: one teaspoon of molasses and milk, two teaspoons of sugar and milk, or three teaspoons sugar and the white of an

To show the true relation of the above doughs to each other, the quantity has been kept the same as for bread dough, but one-half the given quantity of cake, buns or biscuit would be enough for a large family.

Any of the above doughs can be

To steam bread. 111 • • i <? i i •

cooked by steaming instead of baking, when more convenient. They will of course lack the brown crust, but may afterward be dried or browned in the oven. A somewhat longer time is required for steaming than for baking.

YEAST BREADS — THIN.

Raised Pancakes. The materials for these are, 1 qt. milk,

Wheat, Graham .,, . l .,

and Corn. or milk and water, a little more than a qt. of flour, 1 tablespoon compressed yeast or ^ cup liquid yeast, 1 teaspoon salt, 1 table- spoon butter; the flour may be wheat flour, wheat and graham mixed, or wheat and corn mixed, or part bread crumbs may be mixed with the flour. Make and raise like bread sponge. It is better they should be too thick than too thin, as milk may be added to thin them after they are light, but raw flour added at that time spoils them.

100 Soda tiaised £ reads.

Pancakes with Add to the above batter just before

eggs. baking, 1, 2 or 3 eggs, yolks and whites

Muffins and beaten separately. Use in this case some-

Waffles. whafc legs flour>

These can be made of either of the above pancake batters, with 1 cup to 1 pt. more flour.