Manuscript Cookbook 227

Parker House Rolls

Make a sponge of two cups of milk, scalded and cooled to lukewarm temperature, one yeast cake, softened in one-half a cup of lukewarm water, and about three cups of flour. Beat thoroly, cover, and set in a warm place until light (about one and one-half hours). Add two tablespoons of sugar, one teaspoon of salt, one-half a cup of melted butter, and enough flour to knead to a light dough. Add the flour very slowly, mixing meanwhile. Knead about ten minutes and set aside to double in bulk. Gently turn on a lightly floured board, upper side down roll into a sheet about one-half an inch thick, cut into rounds, brush over half of each round with melted butter and fold the other half over the buttered half. Set close together in a buttered pan. When double in bulk, bake about half an hour at 400 F. (a hot oven). "American Cookery" June-July 1929

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Velvet Biscuits

1/2 yeast cake 1 tsp salt 1/3 cup water 1 heaping tbsp butter. 1 cup milk, scalded 1 qt. flour 3 eggs, seperated 3 tbsp. sugar

Method: - Dissolve the yeast in the water and place in a bowl with the milk, cooled to lukewarm; beat in one-half pint of the flour, cover and set in a warm place for about two hours. When it is a light sponge, add the softened butter, sugar and salt. Beat the eggs yolks and add, then the whites Add the remaining flour and knead well. Set the mixture again in a warm place. When the dough is light, roll out to one-half inch in thickness. Cut into round cakes, place half in buttered pans, a little distance apart, and butter each, place the remaining cakes on top of the already buttered, cover with cloth and allow to rise until double in bulk, about one and one-half hours. Bake in a moderate oven about twenty-five mins.

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Cronkhite

Brioche.

1 1/2 cup milk; 1 1/4 tsp. salt; 1/2 cup sugar; 1 yeast cake; 6 cups sifted flour; (about) 3/4 cup shortening, melted; 3 whole eggs well beaten; 1/2 tsp. lemon extract; dash of cardamon seed: Method: - Dissolve yeast in a little lukewarm water. Place hot milk, salt, 2 tbsp. sugar in a mixing bowl, let cool; when lukewarm add yeast and 3 cups flour and beat thoroly. Cover and let rise until light, about 1 to 2 hrs., then add remaining sugar, shortening, eggs and rest of flour. The proceed as for standard rolls. When double in bulk, cut down, place in refrigerator over night or until ready to use. Roll into long rectangular pieces 1/4 in. thick, brush over with melted butter, fold from ends toward center to make 3 layers. Cut pieces 3/4 inch wide, cover and let rise. Take each piece separately in hands and twist from ends in opposite direction then shape in a coil, cover and place on a greased pan let rise, brush with a mixture (over)