Vienna Rolls

Scald one pint of milk; add three tablespoonfuls butter and when lukewarm add a cake of compressed yeast dissolved in one-third cup lukewarm water; add a pinch of salt and enough flour to make a batter. Beat well, cover, and let stand until very light. Heat griddle slightly, grease crumpet rings and place them on griddle. Put two tablespoonfuls batter in each ring; bake slowly on one side, then turn them, rings and all. As soon as they are sufficiently baked, remove the rings, push the crumpets to one side of griddle, remove rings and fill again. Pull them apart; do not cut.

Crumpets

Dissolve one cake compressed yeast in one-half cup lukewarm water; take one cup lukewarm milk, add yeast to it and enough flour to make a batter. Let raise in warm place, well covered. When light, rub together one-half cup butter and one-half cup sugar, beat gradually into sponge; add two eggs well beaten and flour to make same thickness as at first. Stand aside and let raise again; then add flour enough to make a soft dough and knead thoroughly. Set aside again until it has doubled in size, then roll out on board and cut as for Parker House rolls, only folding two sides over after spreading with soft butter. Press down in center of roll, put in pans well separated, and when quite light, brush with white of egg mixed with a little water and vanilla. Sprinkle granulated sugar thickly over top and bake fifteen minutes. If a napkin is laid over rolls in the pan for five minutes it gives a very tender crust.

French Sweet Rolls

Scald one pint of corn meal, one pint of boiling water. When cool, add one quart lukewarm water, a scant teaspoonful salt and one cake compressed yeast dissolved in one-third cup lukewarm water. Now add rye meal enough to make a stiff dough; break off a piece about the size of a pint cup, roll out thin, place on a cloth, cover for one hour and bake in moderate oven forty minutes. This dough should be kneaded well, using whole wheat flour for kneading.

Swedish Bread

Scald one pint of milk; add to it three tablespoonfuls butter, and when lukewarm, add one cake compressed yeast to it; let dissolve, then stir in flour enough that you can knead it. Put on board and knead twenty minutes, adding flour on board as needed. Put back in bowl and set well covered in warm place until very light. Put on board and roll out in sheet about an inch thick; cut or shape into crescents, place in greased pan so they will not touch and let raise for about one-half hour. They must be very light. Put into quick oven and while they are baking, beat together one tablespoon-ful sugar, one of milk and one of white of egg. Have some almonds chopped fine. When rolls have been in oven ten minutes take out and brush with egg mixture and dust thickly with almonds immediately. Put back in oven and bake five minutes longer.

German Horns

Scald a half pint milk; add two rounding tablespoon-fuls butter. When lukewarm add one cake compressed yeast, dissolved in one-third cup lukewarm water. Now stir in gradually as much flour as can be worked with a spoon, but not with the hands; cut off spoonfuls of this; drop into greased pans. Cover and stand in warm place for one hour or until light. Bake in quick oven thirty minutes.