Manuscript Cookbook 227

New York Rolls

Standard roll recipe. After first raising, roll to ¼ inch thickness, making dough into a long oblong 8 x 20 inches. Spread dough with plenty of soft butter, then fold lengthwise two times, so there will be three layers on top of each other. Cut lengthwise into 1½ inch pieces. Brush tops again with melted butter. Place in muffins pans if desired. Let raise over hot water until double in bulk. Bake in a 400° F. hot oven for 15 to 20 mins. until a light brown. Remove from oven and brush with butter again.

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Modern Sally Lunn

1 cup milk; 2 tbsp. shortening; 2 tsp. sugar; 1 tsp. salt; 1 yeast cake; 4 cups flour; 2 eggs; ½ cup water;

Method:

Scald milk, add shortening, sugar and salt, and when lukewarm add the yeast cake which has been dissolved in the lukewarm water, then add the eggs which have been well beaten and add the sifted flour, beating well and allow to raise until double in bulk or 2½ hrs. Then put into greased cake pans or in muffin pans, then let raise until light and bake 5 mins. at 450° F., then reduce to 375° F. If in cake pans bake 30 to 40 mins, if muffins 15 to 20 mins.

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English Muffins

½ cup milk, scalded; 1 cup water; 1 tsp. sugar; 1 tsp. salt; 1 yeast cake; 1 tbsp. water; 3 tbsp, shortening; 4 cups flour; Method: - When milk is lukewarm, add water, salt, sugar, and yeast which has been dissolved in 1 tbsp. water. Beat mixture well and allow to raise until double in bulk, then add shortening which has been softened but not melted, then add the remaining flour, beat well and knead and allow to raise until double in bulk, then place on floured board and flaten with a rolling pin until 1 inch and ¾ in thickness. Let raise then cut into 2½ inch rounds. Bake for 15 mins. on a buttered griddle. These rounds may be kept in Refrigerator and baked on griddle later