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Show -r j Splendid Recipes Usedi at Cooking School 1 A. w Making of bread and rolls is con-Bid con-Bid red onp of tin- most Important features fea-tures nf household economy. As a result re-sult there was great interest yesterday :n the Standard-Examiner cooking s ul when Miss Gertrude U Wood-ru. Wood-ru. i ami Miss Veda I- Huhsaker, the baking experts, gave the reelpes for 'making 1'atkcr llou.-e rolls, salad or dinner rolls and l'" bread The following fol-lowing are the recipes they used PARK! K Hot si i;oi l,s ' cups scalded milk 3 tablespoons butter 1 tabb-spoons sujjar ' teaspoons suit i yeast cake dissolved in 4 cup lukewarm water Flour All butter, sugar ami s;ilt t milk: when lukewarm, add dissolved yeast C&k'e and ;'. cups of flour. Heat thoroughly, thor-oughly, cover and let rise until light; Cut down and add enough flour to knead, lt will take about two and a 1 hall' cups ) Let rise again, toss on lightly llourccl hoard, khe'id put and roll out to one-thlrd Inch thickness. Shape v it Ii blsoull cutter, first dipped In flour. Dip the handle of a case knife in flour ami with it make a crease through the middle t each piece with melted hutter. fold and press edges together. Place in grease pan, one inch apart, cover, let rise and lake in hot oven 1- to 15 minutes. min-utes. As rolls rise they will part Slightly apd if hastened in rising are apt lo lose their shape. Parker House rolls may )e shaped by cutting or tearing off small pieces of dough and shaping round like bis-,cdit: bis-,cdit: place in rows on a floured board OQVer and let rise fifteen minutes. With handle of laiKe wooden spoon or toy rolling pm roll through center of e&Ch biscuit, brush edge of lowered 'halves with melted butter, press ll'hi-lly, ll'hi-lly, place in buttered pan one inch apart, COVei let rise and bake SAIiAJD OR IH.NM.K ROLLS Use same Ingredients as for Parker House rolls, allowing cup butter. Shape in small biscuits, place in rows on floured board, cover with cloth and pan, and let rise until light and well puffed Flour handle of wooden spoon and make deep crease in middle of each biscuit, lake up and piece edges todgeth. Place closely in but-lered but-lered pun. brushing with butter be-tween be-tween biscuits, cover, let rise and bako twelve to fifteen minutes in hot oven From this same mixture, crescents, braids, twists, bow knots, clover leaves and other fancy shapes may be made. kin: i Two cups milk :r water i scalded) 2 teaspoons salt L' teaspoons supar 1 tablespoon fat cake compressed yeast cup water (lukewarm) Bread flour, about t to S cups Put the hot liquid, salt, sugar ami fat in a bowl, stir to dissolve salt and i sugar Mix the Vl ast cake with luke Jwarm water. When the first ruix-; ruix-; ture Is of the some temperature add 'the yeast mixture to It, add flour to make a pour battel ami beat well. Let ; stand until bubbles form, keeping temperature tem-perature about 90 degrees Fahrenheit (should take about half hour) add , flour to make proper consistency and knead until soft and elastic- Moisten rover and, let rise until double In bulk, knead, divide Into loaves, shape md Iput In pan for baking. Let rise again i until double in bulk. Bake about 60 i minutes in a moderate oven |