Tea Rolls

One cup scalded milk, 1/4 cup sugar, 1 teaspoonful salt, 1/4 cup melted butter, 2 eggs, 1 cake yeast foam dissolved in 1/4 cup luke-warm water, 1 pinch nutmeg, 31/2 cups flour. When the milk is luke-warm add 2 cups flour, beat well and add the dissolved yeast foam. Let rise, then add the butter, sugar, salt, nutmeg and the well-beaten eggs. To this add enough of your flour to make a soft dough. Knead well and let rise in a warm place. Shape into small rolls. Put into a buttered pan, let rise, and bake in a brisk oven for 15 minutes.

Raisin Bread

Dissolve a tablespoon each of butter and lard in a cup of hot milk then add a cup of either cold water or milk to the hot milk to make lukewarm. Sift a quart of Gold Medal Flour with one teaspoon of salt, three tablespoons of sugar, make a hole in center of flour and stir in half a cake of compressed yeast, which has been dissolved in a little lukewarm water; add part of your milk, stirring in the flour, then break in one or two eggs and the rest of the milk; beat up the dough lightly, which must be a stiff batter. Let it raise all night in a warm place and well covered. In the morning add a cupful each of raisins and currants, two tablespoons of sugar and either some nutmeg or caraway seeds or lemon peel. Make into two loaves, working very little; let rise very light and bake three-quarters of an hour.

Nut Bread

Beat eggs and sugar and stir in the milk. Have the flour, salt and baking powder sifted and pour into it the milk mixture, adding the nuts and raisins. Form into loaves when kneaded smooth, put in deep, well greased pans, let raise twenty minutes in a warm place and bake forty to fifty minutes.

Either the nuts or the raisins may be omitted.

Nut Bread

When milk and water are lukewarm add yeast cake (dissolved in 1/4 cup water), salt and flour. Beat. Let rise to double the size, then add the walnuts and molasses. Put in pan and let rise double.