Bread Sticks

Ingredients:

1 c. milk 1/4 c. butter 1 1/2 tbsp. sugar 1/2 tsp. salt

1 yeast cake softened in 1/4 c. lukewarm water white of an egg 3 3/4 c. flour o

Method:

Prepare as bread and add the beaten egg after the yeast. When ready to shape, cut off small pieces of dough. Shape as small biscuits and roll on an unfloured board with the hands until 8 inches in length, keeping uniform in size and having the ends rounded. Bring the ringers close to, but not over, the ends of the sticks. Let rise and bake in a hot oven 8-10 minutes.

Hot Cross Buns

Ingredients:

1 c. milk

1/4 c. sugar

2 tbsp. butter

1/2 tsp. salt

1/2 yeast cake softened in

1/4 c. lukewarm water

3/4 tsp. cinnamon

3 c. flour

1 egg

1/4 c. raisins

1/4 c. currants

Method:

Dissolve sugar, salt, and butter in the scalded milk; when lukewarm, add dissolved yeast cake, cinnamon, flour and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise overnight. In the morning shape in form of large biscuits, let rise, brush with beaten egg and bake 20 minutes; cool,, and make a cross on top of each with confectioners' frosting.

Luncheon Rolls

Ingredients:

1 c. milk

1/4 c. sugar

1 egg

1/4 c. melted butter

1 tsp. salt

1/2 yeast cake

1/4 c. lukewarm water

1 1/2 c. flour

Method :

Prepare dough as for Parker House Rolls, adding the beaten egg before the flour. Shape in balls or oblongs, let rise and bake.

Glaze For Rolls

Glaze I

1 tsp. sugar

2 tbsp. hot milk

Apply before baking.

Glaze II yolk 1 egg 2 tbsp. cold milk

Apply when half baked.

Score Card

Bread

REVISED SCORE CARD OF MISS BEVIER1

1 University of Illinois Bulletin, vol. 10, No. 25. (March, 1913.)