Fried Rolls

Use a plain milk dough or the zwieback mixture. When light cut out with a spoon, drop into hot fat, and cook until brown. Or shape the rolls more regularly and leave them on the board till light enough to fry.

Buns or Raised Doughnuts

Mix together one ounce of butter, one-quarter cup of sugar, one-half teaspoon of salt, one cup of scalded milk, one-quarter to one yeast cake (according to time), and one pint of flour. Let rise till double in bulk.

Add one-half cup of sugar mixed with one-quarter teaspoon of spice, one-quarter cup of fruit, and nearly one pint of flour. Knead well, let rise again, shape, put in pans, let rise, and bake.

Omitting the fruit and adding one egg, the same dough may be used for raised doughnuts.

Zwieback

Scald one cup of milk; when lukewarm dissolve in it one yeast cake, half a teaspoon of salt, and flour enough to make a soft dough. Let it rise until light; then stir in one quarter cup of melted butter, one-quarter cup of sugar, and one egg unbeaten.

Mix thoroughly and add enough more flour to shape it into a loaf. Let it rise in the pan until very light, then bake in a quick oven, and when nearly done brush over with sugar dissolved in milk. When cold cut in one-half-inch thick slices and let them color and dry in a moderate oven.

German Coffee Bread

Cream two-thirds cup of white sugar, one egg, and two ounces of butter. Work into this one pint of light dough, such as is ready to mold into loaves. The secret of success is in the thorough mixing. The result must be a creamy, smooth batter, only to be had by beating. Pour into a shallow buttered cake pan. Sift sugar and cinnamon over the top. Bake twenty minutes and eat warm.

Cheese Rolls

Into light bread dough work a tablespoon of butter. Make into round cakes with a biscuit cutter. Spread grated cheese over the tops freely; double and bake when very light again. These are particularly nice when small and crisp, and served with salad.

Raised Dumplings For Stews.

Bread dough made with shortening and well risen may be cut in small shapes and cooked with a meat stew for dumplings. Let them rise a little while after shaping, put into the boiling stew, cover closely, and cook fifteen minutes.

Fried Bread Sticks.

These are made by shaping the raised bread dough into small pipe-stem rolls. After they have risen again till very light, drop them into hot fat and cook till brown.