Mrs. Wilson's Cook Book Part 3

Two-thirds cup of mola.s.ses, Two cups of sour milk, One and one-half teaspoons of baking soda.

Stir to thoroughly dissolve the soda, then add

Two-thirds cup of graham flour, One cup of cornmeal, One cup of rye flour, One-half cup of seeded raisins.

Beat to thoroughly mix and then grease thoroughly one-pound coffee can and fill two-thirds full with this mixture. Put on the lid and steam for two hours, then remove the lid and place the can in the oven to dry out. One-pound baking-powder cans may be used to replace the coffee cans.

SCOTCH OAT BREAD

Place in a bowl

One cupful of scalded milk cooled to 80 degrees Fahrenheit, One cupful of water, 80 degrees Fahrenheit, One-half cup of syrup, Two teaspoonfuls of salt.

Crumble in one yeast cake and then mix until the yeast cake is dissolved and then add

Four cupfuls of flour.

Beat to mix and then let the sponge rise for two and a half hours. Now add

Two cupfuls of rolled oats, Two cupfuls of flour.

Knead to smooth elastic dough and then place in a greased bowl, turning the dough to coat thoroughly with shortening. Let rise for one and three-quarter hours. Pull the corners down to the centre and punch down. Turn over and let rise for one hour. Now turn out on moulding board and cut into loaves. Shape between the hands and place on the moulding board and cover. Let spring for ten minutes and then shape for pans. Place in well-greased pans and brush the tops of loaves with melted shortening. Let rise forty minutes. Bake in hot oven.

PARKER HOUSE ROLLS

Place in a bowl

Three tablespoons sugar, One and one-half teaspoonfuls salt, Four tablespoons shortening.

Scald and pour into the bowl

One and one-half cups of milk.

Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble in one yeast cake, stirring until thoroughly dissolved, then add

Six cups of sifted flour.

Knead to smooth elastic dough; clean out the bowl and grease thoroughly, place in the bowl and press firmly against the bottom, turn over; then cover and set aside to rise for three and one-half hours. Punch or knead down, turn over and let rise one hour. Now turn out on moulding board and shape like a long French loaf, and with scissors or French knife cut into pieces the size of a large egg. Roll quickly between the hands to form a round ball, set on moulding board and let rise for ten minutes. Flatten out, using small rolling pin or palm of hand, brush with shortening, fold pocketbook style and set on well-greased baking sheet two inches apart to rise for twenty minutes; bake in hot oven for fifteen minutes, brush with melted shortening as soon as removed from oven.

RASP ROLLS

Prepare dough as for Parker House rolls, cutting dough in pieces the size of a small orange; round up between the hands, place on moulding board and cover for five minutes. Now roll on moulding board to form a ball, using the palm of the hand; place on well-greased baking sheet; let rise twenty-five minutes, bake in moderate oven twenty minutes--cool, rub each roll over grater to rasp, removing a light coating of the crust.

LUNCHEON ROLLS

Prepare dough as for Parker House rolls and cut in pieces the size of small egg; round up and cover and let rise ten minutes, roll between the board and hands, forming points on end of rolls. Finish as for Parker House rolls.

RICH PARKER HOUSE ROLLS

Scald one pint of milk, adding

Four tablespoonfuls of shortening.

Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and add

Three tablespoonfuls of sugar, Two teaspoonfuls of salt, One well-beaten egg, One yeast cake, dissolved in four tablespoonfuls of water, mix thoroughly

And then add

Three and three-quarter pints or seven and one-half cupfuls of sifted flour.

Work to a smooth elastic dough, grease a clean bowl and place the dough in it. Turn several times to coat the dough thoroughly with the shortening. This prevents a crust from forming. Set in a place free from drafts and let rise for three and one-half hours, then punch down and turn over. Let rise one and one-quarter hours. Punch again and then let rise three-quarters of an hour. Now turn on the pastry board and mould into a long strip not quite as thick as the rolling pin.

Break the dough off into pieces weighing about one and one-half ounces. Form into b.a.l.l.s and then cover and let spring or rise for ten minutes; take a ball of the dough and round it well on the board, then flatten slightly with the palm of the hand. Now mark a decided crease with the back of a knife down the centre of the roll. Fold over in pocketbook style, patting the turn in the roll hard with the hand. Lay on well-greased tins, brus.h.i.+ng the rolls with shortening. Let rise for twenty minutes and then wash with egg and bake in a hot oven.

FINGER OR SANDWICH ROLLS

Use the Parker House roll dough, cutting it into pieces one and one-half ounces in weight. Mould into b.a.l.l.s and then set on a board and cover for ten minutes to let spring. Now mould into finger shapes and place on greased pans and proceed as in Parker House rolls.

FLUKES

Prepare as for finger rolls, pointing the dough at both ends by rolling into a shape similar to a sweet potato.

BRAIDS

Break off pieces of the dough three-quarters of an ounce in weight and then mould into b.a.l.l.s and let spring for five minutes. Now mould out into rope-shaped pieces a little longer than a lead pencil. Fasten the three pieces together and then plait. Process as for finger rolls.

RUSK OR TEA BISCUITS

Prepare dough as for Parker House rolls, cut and form in small-sized b.a.l.l.s, cover, and let rise ten minutes. Now, round up by rolling between the hands, set very closely together in deep, well-greased pans, let rise forty minutes, bake in a moderate oven; brush with syrup and water and dust with sugar as soon as removed from the oven.

CRESCENTS

Use the Parker House roll dough and then break off into pieces weighing about twelve ounces. Mould into b.a.l.l.s and then cover and let spring for ten minutes. Now roll out the dough one-half inch thick with rolling pin and cut into five-inch squares. Cut each square into a triangle and brush lightly with shortening. Roll from the cut side towards the point, lapping the point closely. Form into crescent when setting in well-greased pan, brush with shortening and cover and let rise for eighteen minutes. Wash with milk and water. Bake for eighteen minutes in a hot oven.

ENGLISH BATH BUNS

Melt four ounces of b.u.t.ter and then place in a mixing bowl and add