Mrs. Wilson's Cook Book Part 4

One-half cup of sugar, One cup of scalding milk, cooled to 80 degrees.

Then add

Two well-beaten eggs, One teaspoon of salt, ne-half yeast cake.

Stir to thoroughly mix and then add four cups of flour and work to a smooth elastic dough. Grease the mixing bowl well and then put in the dough. Press down well and then turn over. Cover and set to rise for four hours, then turn on a moulding board and knead for two minutes.

Cut into pieces for biscuits. Roll between the hands into round b.a.l.l.s and then cover and let set on the moulding board for ten minutes. Now press flat with the hands and let rise on a well-greased baking sheet.

Let rise for thirty minutes, then brush with a mixture of

Four tablespoonfuls of syrup, Two tablespoonfuls of water.

Bake in a hot oven for fifteen minutes.

SALLY LUNN

Place in a mixing bowl

One cup scalded milk, cooled to 80 degrees, One-half cup sugar, Four tablespoonfuls of shortening, One well-beaten egg, One-half yeast cake crumbled in.

Beat to thoroughly blend, and then add

Two and three-quarter cupfuls of sifted flour, One teaspoonful of salt.

Beat well, cover and let rise for three hours, beat again. Now grease thoroughly an oblong or round baking pan; take the Sally Lunn and beat for five minutes, pour into the prepared pan, having the dough fill the pan about one-half; let rise twenty minutes in warm place, bake in hot oven twenty-five minutes, then dust with sugar.

PLAIN BUNS

Weigh out eighteen ounces of dough and divide into one dozen pieces.

Mould into b.a.l.l.s and let spring for ten minutes. Now mould up nice and round and then set close together on a well-greased pan. Let rise for thirty-five minutes, and then brush the tops with egg and water; wash and dust lightly with sugar. Bake for eighteen minutes in a hot oven.

A small pan of boiling water may be placed in the oven when baking these rolls.

For variety's sake, part of the dough may be baked plain. To the balance add caraway seeds, a little citron, nutmeg or a few currants.

If carefully baked and cooled, these rolls may be stored in an air-tight box and they will keep for several days. To reheat, place in an oven with a pan of boiling water for ten minutes to freshen.

Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with small paint brush.

STICKY CINNAMON BUNS

Scald one cup of milk and then place

Four tablespoonfuls of shortening, One-half cupful of sugar, One teaspoonful of salt

in the mixing bowl, and pour over it the scalded milk. Stir to thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough. Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening. Cover and let rise three and one-half hours.

Now pull the sides of the dough into the centre and punch down, turning the dough over. Let rise again for one hour, then turn on a moulding board and divide the dough in half. Knead each piece into a ball. Cover and let rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling pin. Brush with melted shortening and sprinkle well with brown sugar, using about one cupful. Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour. Then bake in a moderate oven for forty minutes.

To prepare the pan for the cinnamon buns:

Grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan. Place buns in pan and let rise for one hour in a warm place, then bake in a moderate oven for thirty-five minutes.

Now for the trick. When the buns are baked, brush the pastry board with shortening, then place

Two tablespoonfuls of brown sugar, One tablespoonful of water

in a saucepan, mix thoroughly, and then bring to a boil. Now, just as soon as the buns are baked, turn from the pan at once and brush well with the prepared syrup, brus.h.i.+ng the bottom with the syrup, as brus.h.i.+ng the candied part of the buns prevents it from hardening. Let cool and then use.

ST. NAZAIRE BUNS

Prepare the dough as for cinnamon buns and when ready to turn on the moulding board add

One cupful of finely shredded citron, One-half cupful of brown sugar, One cupful of seeded raisins.

Work well to distribute the fruit and then form into a long roll three inches thick. Cut off pieces about one and one-half ounces and form into buns. Let rest for fifteen minutes and then roll into round buns and place in a well-greased baking pan and let rise for thirty minutes. Make a hole in the centre of each bun with a small wooden stick and wash the buns with egg and milk. Bake in a moderate oven for twenty minutes. Cool, and then fill the centre with jelly, and ice with water icing.

PINWHEELS

Prepare the dough and roll as for cinnamon buns; cut in slices one-half inch thick; place inch apart in well-greased baking sheet, let rise twenty-five minutes, brush with egg wash; sprinkle with finely chopped peanuts and bake in moderate oven twenty minutes.

CINNAMON CAKE

You can use part of the dough for cinnamon cake. Cut the dough into pieces and then roll out three-fourths of an inch thick. Place in pans, stretching and rolling the dough to fit pan. Brush with shortening and then cover with crumbs, made as follows:

Six tablespoonfuls of flour, Four tablespoonfuls of brown sugar, Two tablespoonfuls of shortening, Two teaspoonfuls of cinnamon.

Rub the mixture until crumbly and then spread as directed. Let rise thirty-five minutes, bake in hot oven fifteen minutes.

COCOANUT ICING

One-half cupful of confectioner's sugar, One-half cupful of cocoanut, Sufficient hot water to moisten.

Spread on the buns with a spatula.

COCOANUT BUNS

Prepare the dough just the same as for cinnamon buns and when ready to turn on a moulding board add

One cupful of cocoanut, Three tablespoonfuls of shortening.

Knead to mix and then work the dough into a long roll about three inches thick and then break into pieces the size of a large egg. Now mould until round and then let rise on the board for ten minutes.

Mould again, shaping oblong. Place on a well-greased pan and brush the buns with melted shortening. Let rise for thirty minutes and then bake in a hot oven and ice with cocoanut icing.