This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1 1/4 cups scalded milk.
1 yeast cake.
¼ cup lukewarm water.
3 3/4 cups flour.
1/2 cup sugar.
1 teaspoon cinnamon.
1 teaspoon salt.
1 tablespoon butter 1 tablespoon lard.
1/2 cup currants.
Break yeast cake in pieces, dissolve in water and add milk after it has become lukewarm. Add flour, cover and let rise until mixture is light. Add remaining ingredients, except currants, cover and again let rise until mixture has doubled its bulk. Turn on a floured cloth and knead in the currants. Shape in the form of biscuits, place in buttered pan close together, cover and let rise. Brush tops with milk and bake in a hot oven twenty-five minutes. Take from oven, brush over with melted butter and sprinkle with powdered sugar.
1 cup scalded milk 1 tablespoon sugar 1 yeast cake 1 cup flour 2/3 teaspoon salt.
¼ cup butter 1 tablespoon lard ¼ cup sugar Grated rind 1/2 lemon 1/2 cup raisins or currants.
Add sugar to milk, and when lukewarm, add yeast cake, broken in small pieces. Cover and let stand twenty minutes; then add one cup flour, and salt; cover and let rise until light. Work butter and lard until creamy and add sugar, gradually, and lemon rind. Combine mixtures and add flour to make a stiff batter (the amount required being about one and one-half cups). Cover, again let rise, add raisin3 (seeded and cut in pieces) or currants, and enough more flour to make a soft dough. Cover, again let rise, shape in the form of large biscuits, arrange on buttered tin sheet one inch apart, cover, let rise, brush over with yolk of egg diluted with one teaspoon cold water, and bake in a hot oven twenty-five minutes. Remove from oven and garnish top of each with cross made of ornamental frosting forced through a pastry bag and tube.
Hot Cross Buns. - Page 23.
Work into one cup bread dough one-half cup butter and one-fourth cup lard, using the hands. When thoroughly blended toss on a floured board and knead, using just enough flour to prevent sticking. Cut off pieces and roll same as very small bread sticks; then shape into rings. Dip upper surface in Jordan almonds, blanched, chopped, and seasoned with salt. Arrange on buttered baking sheet and bake in a hot oven until delicately browned. A delicious accompaniment to afternoon tea or a dinner salad.
Swedish Wreaths. - Page 24.