Mix milk, shortening, sugar, and salt; when lukewarm, add yeast dissolved in lukewarm water; add currants, and flour enough to knead (a little more or less than the three and one-half cups may be required); let rise until double in bulk; knead, and shape into small round buns; place in a greased baking pan two inches apart, and let rise until light; brush with milk, dust with powdered sugar, and bake in a hot oven about twenty minutes.

388.--CRESCENTS

Use Parker House Roll mixture (see No. 389) or any bread dough into which more shortening has been kneaded; roll out half an inch thick, cut into four-inch squares, and cut squares in halves diagonally; brush with melted shortening, and roll firmly, beginning with the diagonal edge.

Curve into crescent shape, place on greased baking sheet, let rise until light, and bake in a hot oven about fifteen minutes.

389.--PARKER HOUSE ROLLS

2 cups milk 1 yeast cake 1/3 cup shortening 1/4 cup lukewarm water 1 teaspoon salt 6 to 7 cups flour 2 tablespoons sugar

Scald milk; add shortening, salt, and sugar; when cool add yeast dissolved in water; stir in two cups of flour, cover, and let rise until double in bulk; add enough flour to form a soft dough; knead well, and let rise again; cut down with a knife; roll out on lightly floured bread board until about half an inch thick; cut with small round cutter, brush with b.u.t.ter, and fold double; put on baking sheet, cover, and let rise until light, brush with milk, and bake in hot oven about twelve minutes.

390.--SHAMROCK ROLLS

To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. Knead well, and shape into small b.a.l.l.s about the size of a pecan nut; grease m.u.f.fin tins, put three b.a.l.l.s in each, let rise until light, and bake in a hot oven about fifteen minutes.

391.--SWEDISH COFFEE ROLLS

1 cup scalded milk 1/2 yeast cake 1/3 cup shortening 1/4 cup lukewarm water 1 teaspoon salt 3-1/2 cups flour 1/4 cup sugar 1 teaspoon cinnamon 1 egg well beaten 2 tablespoons sugar

Scald milk, add shortening, salt, and sugar; when lukewarm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing.

392.--RAISED m.u.f.fINS

1/2 cup boiling water 1 egg 1/2 cup scalded milk 1/4 yeast cake 1 teaspoon salt 1/4 cup lukewarm water 2 tablespoons sugar 2-1/2 cups flour 2 tablespoons shortening

Pour water and milk over salt, sugar, and shortening; when cool add beaten egg, yeast dissolved in water, and flour; beat well and let rise over night; beat again; fill greased m.u.f.fin pans two-thirds full, let rise, and bake in a hot oven thirty minutes. Or place greased m.u.f.fin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked.

393.--RAISED CORN m.u.f.fINS

1 cup scalded milk 1/4 yeast cake 4 tablespoons shortening 1/4 cup lukewarm water 4 tablespoons sugar 1 cup corn meal 1 teaspoon salt 1-1/2 cups flour

Add shortening, sugar, and salt to milk; when lukewarm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased m.u.f.fin rings, let rise until nearly double, and bake in hot oven half an hour.

394.--RAISED DATE m.u.f.fINS

Follow recipe for Date Bread (see No. 380); half fill greased m.u.f.fin tins, let rise until light, and bake in a hot oven twenty-five minutes.

Figs cut in small pieces may be used instead of dates.

395.--RAISED OATMEAL m.u.f.fINS (Uncooked Oats)

1 cup rolled oats 1 egg 1 cup scalded milk 1/4 yeast cake 2 tablespoons shortening 1/4 cup lukewarm water 1 teaspoon salt 2-1/2 cups flour 1/4 cup mola.s.ses

Pour hot milk over oats, add shortening; when lukewarm add salt, mola.s.ses, egg well beaten, and yeast cake dissolved in lukewarm water; beat well, and add flour; beat well, and let rise over night; beat again, and half fill greased m.u.f.fin pans; let rise until nearly double, and bake in a hot oven half an hour.

396.--RAISED ROULETTES

Roll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted b.u.t.ter, and spread with cinnamon and sugar, fruit, or any of the fillings used for Baking Powder Roulettes (see No.

447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes.

CHAPTER XVIII

BAKING POWDER BREADS, m.u.f.fINS, AND BISCUIT[10]

397.--BAKING POWDER

1 pound 2 ounces _pure_ cream of tartar 1/4 pound cornstarch 1/2 pound cooking soda

Mix and sift thoroughly four times, and store in closely covered jars.

398.--BARLEY BREAD

2 cups barley meal 1 teaspoon salt 1 cup Graham flour 6 teaspoons baking powder 1 cup white flour 2 cups milk 2 tablespoons sugar

Sift dry ingredients together, and mix well with milk; turn into a greased bread tin, let stand fifteen minutes, and bake in a moderate oven fifty minutes. Raisins, dates, figs, or nuts may be added.

399.--BRAN BREAD

2 cups bran 5 teaspoons baking powder 2 cups entire wheat flour 1/2 cup mola.s.ses 1 teaspoon salt 3/4 cup water 1/2 teaspoon soda 3/4 cup milk

Sift flour, salt, soda, and baking powder, and add to bran; add mola.s.ses and liquid, and beat well; turn into a greased bread pan; let stand fifteen minutes, and bake in a moderate oven one hour.

400.--DATE BREAD

1 cup corn meal 1/4 cup mola.s.ses 1 cup entire wheat flour 1 cup dates stoned and cut in pieces 1 cup white flour 1/2 cup nut meats chopped 1-1/2 teaspoons salt 1 egg well beaten 1/4 teaspoon soda 1-1/4 cups milk 5 teaspoons baking powder

Mix and sift dry ingredients; add other ingredients in order given; mix well, turn into a greased bread pan, cover with a cloth, let stand fifteen minutes; bake in a moderate oven fifty minutes.

401.--DARK NUT BREAD

1/4 cup sugar 1 cup bread flour 3/4 cup hot water 5 teaspoons baking powder 1/2 cup mola.s.ses 1-1/2 teaspoons salt 3/4 cup milk 1/2 teaspoon soda 2 cups entire wheat flour 3/4 cup nut meats finely chopped