| 70 | 71 | 72 | 73 | 74 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and
three
with
cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead.
Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on
top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted
one tablespoon cold water and vanilla. Sprinkle with sugar.
6
4
Rusks (Zweiback)
/2 cup scalded milk
/4 cup sugar
/2 teaspoon salt
1
1
1
1
/4 cup melted
butter
2
yeast cakes
eggs
Flour
3
Add yeast cakes to milk when lukewarm; then add salt and one cup flour, and let rise until
light. Add sugar, butter, eggs unbeaten, and flour enough to handle.
very
6
5
Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two
apart; let rise again and bake twenty minutes. When cold, cut diagonally in one−half inch
and brown evenly in oven.
inches
slices,
6
6
German Coffee Bread
1
1
cup scalded milk
egg
/3 cup butter, or
1
butter and lard
1
/3 yeast cake
dissolved in
1
1
/4 cup sugar
/4 cup lukewarm
milk
1
/2 teaspoon salt
1
/2 cup raisins stoned
and cut in pieces
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well
beaten,
Chapter IV − BREAD AND BREAD MAKING
69
Page
Quick Jump
|