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The 1918 Fanny Farmer Cookbook
butter
Scald milk; when lukewarm, add dissolved yeast cake and one and one−half cups flour; beat
well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and
enough more flour to knead; knead, let rise again, shape, and bake same as Salad Rolls, or roll
in a long strip to one−fourth inch in thickness, spread with butter, roll up like jelly roll, and
cut in
rind
one−inch pieces. Place pieces in pan close together, flat side down. A few gratings from the
of a lemon or one−half teaspoon lemon extract may be substituted in place of mace.
6
2
Luncheon Rolls
1
/2 cup scalded milk
tablespoons
melted butter
tablespoons sugar
egg
/2 teaspoon salt
Few gratings from
rind of lemon
/2 yeast cake
2
2
1
1
1
dissolved in
2
tablespoons
lukewarm water
Flour
Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three−fourths cup
flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and one and
one−fourth cups flour. Let rise again, roll to one−half inch thickness, shape with small
biscuitcutter, place in buttered pan close together, let rise again, and bake. These rolls may be
ready to serve in three hours if one and one−half yeast cakes are used.
6
3
French Rusks
2
1
1
1
1
cups scalded milk
Flour
/4 cup butter
1
egg
/4 cup sugar
Yolks 2 eggs
teaspoon salt
Whites 2 eggs
yeast cake
dissolved in
3/4 teaspoon vanilla
1
/4 cup lukewarm water
Chapter IV − BREAD AND BREAD MAKING
68
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