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The 1918 Fanny Farmer Cookbook
Buns
1
cup scalded
milk
1
/2 teaspoon salt
/3 cup butter
/2 cup raisins stoned
and cut in quarters
/3 cup sugar
yeast cake
1
1
1
1
dissolved in
1
teaspoon extract
lemon
1
/4 cup lukewarm
water
Flour, cinnamon
Add one−half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and
one−half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon,
and
flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed,
brush over with beaten egg before baking.
7
6
Hot Cross Buns
1
cup scalded milk
3
/4 teaspoon
cinnamon
1
2
/4 cup sugar
cups flour
tablespoons
3
butter
1
egg
1
/2 teaspoon salt
1
/4 cup raisins stoned
and quartered, or
/2 yeast cake
1
dissolved in
/4 cup lukewarm
water
1
1
/4 cup currants
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon,
flour,
of
and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In
morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with
beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top
each bun
Chapter IV − BREAD AND BREAD MAKING
73
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