FREE BOOKS

Author's List




PREV.   NEXT  
|<   5   6   7   8   9   10   11   12   13   14   15   16   17   18   19   20   21   22   23   24   25   26   27   28   29  
30   31   32   33   34   35   36   37   38   39   40   41   42   43   44   45   46   47   48   49   50   51   52   53   54   >>   >|  
blespoonfuls butter, one egg, one yeast cake dissolved in one-fourth cup lukewarm water. Mix dry ingredients and butter in the hot milk; when slightly cool, add flour enough to make a drop batter, beat well, add the yolk of egg, then the white beaten until stiff, and lastly the dissolved yeast cake, beat hard. Then add flour enough for a soft dough that you can handle. Turn on a well-floured board and knead until covered with blisters, turn into a well-buttered bowl. Cover and place in a temperature of 75 degrees until it doubles its bulk. Shape into rolls, butter and cover until they are very light. Bake in a quick oven until a delicate brown. PARKER HOUSE CORN ROLLS. One and one-fourth cup white flour (measurements level), three-fourths cup cornmeal, four teaspoonfuls baking powder, one-half teaspoonful salt, one tablespoonful sugar, two tablespoonfuls butter, one egg, one-half cup milk. Method: Mix and sift dry ingredients in a bowl; chop butter in with a knife; beat egg, to which add one-half cup milk; add all slowly to dry ingredients to make a soft dough that can be handled; add more milk, if necessary; toss lightly on floured board and pat to one-half inch thickness; cut with round cutter, patting piece of butter in center; fold in center, so that opposite edges meet; put in buttered baking sheet; wet top with milk and bake in quick oven ten to fifteen minutes. POP-OVERS. Two cups milk, one cup flour, two eggs, one-half teaspoonful salt. Beat eggs very light with Dover egg beater, add flour, milk and salt. Warm muffin pans slightly, butter them, and fill half full. Bake in hot oven until brown. This will make twelve pop-overs. POTATO ROLLS. Two cups hot mashed potatoes (four cups of sliced potatoes make about two cups of mashed potatoes), one scant cup lard, two tablespoonfuls of sugar, two teaspoonfuls salt, three well-beaten eggs. Mix all well together and have it lukewarm, then add one-half cake of yeast, which has been soaked in a cup of lukewarm water for twenty minutes. Let rise two hours in a warm place; work up (not too stiff) with flour; rise again. When very light, roll thin on a biscuit-board, cut with a cutter, put in pan, rise again, and bake in a very hot oven. This will make about sixty rolls. REQUESTED BROWN BREAD. Two cups each of Graham flour, cornmeal and buttermilk or sour milk, two-thirds cup of New Orleans molasses, two and one-half teaspoonfuls soda and a little s
PREV.   NEXT  
|<   5   6   7   8   9   10   11   12   13   14   15   16   17   18   19   20   21   22   23   24   25   26   27   28   29  
30   31   32   33   34   35   36   37   38   39   40   41   42   43   44   45   46   47   48   49   50   51   52   53   54   >>   >|  



Top keywords:

butter

 

teaspoonfuls

 
potatoes
 

lukewarm

 

ingredients

 

cornmeal

 

minutes

 
baking
 

mashed

 

cutter


teaspoonful

 

center

 

tablespoonfuls

 
beaten
 
floured
 

fourth

 

dissolved

 
slightly
 

buttered

 

molasses


muffin
 

twelve

 
Orleans
 

POTATO

 

beater

 

fifteen

 

Graham

 

soaked

 

REQUESTED

 
twenty

buttermilk

 

sliced

 

thirds

 
biscuit
 

tablespoonful

 
doubles
 
degrees
 

temperature

 

PARKER

 
delicate

blisters

 
batter
 
blespoonfuls
 

lastly

 

covered

 

handle

 

measurements

 
patting
 
thickness
 

opposite