Reception Rolls

1 cup scalded milk 1 tablespoons sugar 1 teaspoon salt cup shortening.

1 yeast cake.

cup lukewarm water.

White 1 egg.

3 1/2 cups flour.

Put sugar, salt, and shortening (using one-half butter and one-half lard) in a bowl, pour over milk, and when mixture is lukewarm, add yeast cake, dissolved in lukewarm water, white of egg beaten until stiff, and flour. Toss on a slightly floured board and knead. Return to bowl, cover and let rise until mixture has doubled its bulk. Again toss on a slightly floured board, shape, place in buttered pan, cover, again let rise, and bake in a hot oven twenty minutes.

Rasped Rolls

1 cups scalded milk 2 tablespoons butter 1/2 tablespoon sugar.

3/4 teaspoon salt.

1 yeast cake.

2 tablespoons lukewarm water.

3 1/2 cups flour.

Add butter, sugar, and salt to milk, and when lukewarm add yeast cake dissolved in water, and three cups flour. Beat five minutes, cover and let rise until mixture has doubled its bulk. Cut down, add remaining flour and beat five minutes. Cover and again let rise. Toss on a slightly floured board and knead thoroughly. Shape in biscuits, then roll from centres, using the hands, forming rolls four inches long and pointed at ends, arrange on a buttered sheet, cover, let rise, and bake in a hot oven. Cool slightly, remove outside crust with grater, return to oven and bake five minutes.

The Method of Rasping.

The Method of Rasping. - Page 16.

Rasped Rolls.

Rasped Rolls. - Page 16.

Crossett Rolls

Scald one cup milk, turn into mixing bowl (without a lip), and add one tablespoon, each, lard and butter, and three-fourths teaspoon salt. When lukewarm, add one yeast cake, dissolved in one-fourth cup lukewarm water, and enough flour to knead. Toss on a slightly floured cloth, knead, return to bowl, cover and let rise until mixture has doubled its bulk. Put in ice box and let stand until chilled. Toss on a floured cloth, pat and roll into a long rectangle one-fourth inch in thickness. Dot over with four tablespoons butter and fold from ends towards centre, making three layers. Turn half-way around, pat, roll out as before and dot over with butter; repeat twice. Put in ice box and let chill for two hours. Toss on a floured cloth, pat and roll as thin as possible. Cut in four-inch squares and squares in halves on the diagonal, using a sharp knife. Roll, beginning on the diagonal (as shown in illustration), and shape in crescent fashion. Place on buttered sheet, again chill in ice box twenty minutes and bake in a hot oven.

The Shaping of Crossett Rolls.

The Shaping of Crossett Rolls. - Page 17.

Crossett Rolls.

Crossett Rolls. - Page 17.

Butterfly Rolls

1/2 cup butter 1 cup boiling water 2/3 cup sugar 1/2 yeast cake.

2 eggs.

1 teaspoon salt.

2 teaspoons lemon extract 4 1/2 cups flour.

Sugar and cinnamon.

Put butter and sugar in bowl, pour on boiling water and when lukewarm, add yeast cake, broken in pieces. Add eggs, unbeaten, salt, and lemon extract; then add flour gradually, while beating constantly, using the hand. Cover and let rise. When mixture has doubled its bulk, knead and again let rise. Toss on a floured cloth, pat with rolling pin to one-fourth inch in thickness and roll in rectangular shape. Brush over with melted butter, sprinkle with sugar and cinnamon and roll like a jelly roll. Cut crosswise in one-inch pieces; then each piece nearly in halves, crosswise, and turn over in such a way as to leave a surface of layers on top. Shape, using fingers, to represent a butterfly. Insert two currants in each, place on a buttered sheet, cover, and again let rise. Brush over with milk or yolk of egg diluted with water, and bake in a hot oven. The sprinkling of sugar and cinnamon may be omitted.

Butterfly Rolls.

Butterfly Rolls. - Page 17.