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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Flour. |
EXCELSIOR BREAD.--Six o'clock p.m. is early
enough to start bread. For four
loaves, take a quart and a half
of water hot enough to bear your
finger in, but not enough to
scald the flour, one
tablespoonful of salt, flour to
make a thick batter, and one
large cup of yeast. Cover and let
stand in a warm place over night.
Stir in a scant half cup of
sugar; then mix in the flour a
little at a time till you can
knead it without its sticking to
the dish, always keeping the
sides of the dish free of pieces
of dough. Cover it up and let it
rise again. Then knead, make into
loaves, put into tins, prick all
over with a fork, and let them
rise until, in lifting the tin,
their weight is light; bake in a
moderate oven an hour; put on a
cloth, in a cool place, without
covering, and the crust will be soft.
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PARKER HOUSE ROLLS.--One quart of flour,
two tablespoonsful of sugar, two
tablespoonsful of butter rubbed
into the flour, one-half cup of
yeast, one pint of warm milk;
stir this up at night, and put it
to rise; in the morning stir in
flour enough to have it knead
without sticking, and then put it
back in the same dish to rise
again, and when risen light and
nice, make it out into rolls; put
them in the tin you wish to bake
them in, and let them be in a
moderately warm place until
tea-time; then, if they are not
risen enough, put them near the
stove a few minutes until they do
rise; then bake in a quick oven.
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| FEATHER BISCUIT.--Quart of flour, a piece
of butter the size of a large egg
rubbed into the flour, one
compressed yeast cake, and boiled
milk enough to make a stiff
batter. Set where it will keep
warm for two hours. Then add two
eggs, beaten separately, and one
spoonful of sugar. Add more flour
to make it stiff. Rise again.
Then roll thin, cut with biscuit
cutter, spread on melted butter,
fold one-half over the other,
rise again, and bake in a
moderate oven fifteen or twenty minutes.
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