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The 1918 Fanny Farmer Cookbook
1
/2 teaspoon salt
33/4 cups flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg
well
beaten, and flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing
heat, that sticks may be crisp and dry. To shape sticks, first shape as small biscuits, roll on
board (where there is no flour) with hands until eight inches in length, keeping of uniform
size and
rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks.
5
9
Salad Sticks
Follow recipe for Sticks. Let rise, and add salt to dough, allowing two teaspoons to each cup
of
dough. Shape in small sticks, let rise again, sprinkle with salt, and bake in a slow oven. If
preferred glazed, brush over with egg yolk slightly beaten and diluted with one−half
tablespoon
cold water.
6
0
Swedish Rolls
Use recipe for Salad Rolls. Roll to one−fourth inch thickness, spread with butter, and sprinkle
with two tablespoons sugar mixed with one−third teaspoon cinnamon, one−third cup stoned
raisins finely chopped, and two tablespoons chopped citron; roll up like jelly roll, and cut in
three−fourths inch pieces. Place pieces in pan close together, flat side down. Again let rise,
and
bake in a hot oven. When rolls are taken from oven, brush over with white of egg slightly
diluted with one−half tablespoon water; return to oven to dry egg, and thus glaze top.
beaten,
6
1
Sweet French Rolls
1
1
dissolved in
1
cup milk
1
yeast cake
teaspoon salt
egg
1
/4 cup lukewarm
water
Yolk one egg
Flour
1
/8 teaspoon mace
/4 cup sugar
/4 cup melted
1
1
Chapter IV − BREAD AND BREAD MAKING
67
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