Buckeye Cookery

page 27

cup of sugar, and a little salt. If wanted for tea, rub the flour and butter,
and boil the milk, and cool it the night before; add sugar, yeast, and salt, and
turn all into the flour, but do not stir. Let stand over night; in the morning
stir up, knead, and let rise till near tea-time; mold and let rise again, and
bake quickly. To mold, cut with cake-cutter; put a little melted butter on
one-half and lap nearly over on the other half. Place them in the pan about
three-quarters of an inch apart.--Mrs. V. G. Hush, Minneapolis, Minn.

WEDDING SANDWICH ROLLS.
Late in the evening make a rather stiff potato sponge (see directions under
"Bread-Making"), and in the morning mix in as much flour as will make a soft
dough, knead well, and place to rise; when sufficiently light, knead down again,
repeating the operation two or three times, remembering not to let the dough
become sour by rising too light; mold into common-sized loaves, place in your
dripping-pan to rise, and bake very carefully, so as to secure the very lightest
brown crust possible. On taking out of the oven, roll in a cloth tightly wrung
out of water, with a large bread-blanket folded and wrapped around all. Let cool
three or four hours, cut lengthwise of the loaf (not using the outside piece),
first spreading lightly with good sweet butter, then cutting in slices not more
than a quarter of an inch, or just as thin as possible, using for this purpose a
very thin, sharp knife; lay on cold boiled ham cut in very thin shavings (no
matter if in small pieces), roll up very slowly and carefully, and place where
it will not unroll. Treat each sandwich in the same manner, always spreading the
bread with butter before cutting. If by chance the bread is baked with too hard
a crust, cut off a thin shaving of the brownest part very smoothly before making
into sandwiches. These sandwiches are truly delicious if properly made, but they
require great care, experience, and good judgment. Served on an oblong platter,
piled in pyramid style, row upon row, they will resemble nicely rolled dinner
napkins. They must be made and served the same day.--Mrs. James W. Robinson.

WINTER ROLLS.
Put three quarts of flour into a large crock or jar, scald one quart

< last page | next page >

Classic
Cook Books