The 1918 Fanny Farmer Cookbook

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups

flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead

will take about two and one−half cups). Let rise again, toss on slightly floured board, knead,

and roll out to one−third inch thickness. Shape with biscuit−cutter, first dipped in flour. Dip

handle of a case knife in flour, and with it make a crease through the middle of each piece;

over one−half of each piece with melted butter, fold, and press edges together. Place in

(

pat,

the

brush

greased

pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls

rise

they will part slightly, and if hastened in rising are apt to lose their shape.

Parker House Rolls may be shaped by cutting or tearing off small pieces of dough, and

shaping

round like a biscuit; place in rows on floured board, cover, and let rise fifteen minutes. With

handle of large wooden spoon, or toy rolling−pin, roll through centre of each biscuit, brush

edge

of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart,

cover, let rise, and bake.

Salad or Dinner Rolls

Use same ingredients as for Parker House Rolls, allowing one−fourth cup butter. Shape in

small

biscuits, place in rows on a floured board, cover with cloth and pan, and let rise until light and

well puffed. Flour handle of wooden spoon and make a deep crease in middle of each biscuit,

take up, and press edges together. Place closely in buttered pan brushing with butter between

biscuits, cover, let rise, and bake twelve to fifteen minutes in hot oven. From this same

mixture

crescents, braids, twists, bow−knots, clover leaves, and other fancy shapes may be made.

Sticks

cup scalded milk

yeast cake

dissolved in

/4 cup butter

/4 cup lukewarm

water

1/2 tablespoons

sugar

White 1 egg

Chapter IV − BREAD AND BREAD MAKING