as goose. If domestic ducks are used they may be stuffed. In the wild
ducks place in each a head of celery; this is thought to improve their
flavor. Domestic ducks should always be cooked "well done" and twice as
long as wild ducks. Place the ducks on rack in dripping pan, sprinkle
with salt and pepper, cover breast and legs with very thin slices of fat
salt pork. Place in a hot oven and roast one and one-quarter hours,
basting every five minutes (with fat in pan) for the first half hour,
afterwards every ten minutes. Domestic ducks require a hotter oven than
wild ducks or fowl. When tender, remove string and skewers. Place on hot
serving platter, surround with Thorn Apples and serve with Olive sauce.
STUFFING
2 cups cracker crumbs.
1 cup English walnut meats broken in small bits.
1 cup thick cream.
1/2 cup butter.
1 onion finely chopped.
1 teaspoon finely chopped parsley.
1/2 teaspoon celery salt.
1/4 teaspoon salt.
1/8 teaspoon black pepper.
PROCESS: Crush crackers with the hands, not too fine. Add nut meats,
butter melted, cream, onion and parsley; mix well with a fork; add
seasonings. If stuffing appears too dry add more cream (a cup of chopped
apple or celery may be added). This is sufficient stuffing for one duck.
OLIVE SAUCE
4 tablespoons butter.
1 slice onion.
5-1/2 tablespoons flour.
2 cups Brown Stock.
1/2 teaspoon salt.
1/4 teaspoon pepper.
1 dozen olives.
PROCESS: Melt butter in sauce-pan, add onion and cook until delicately
browned; remove onion and stir butter until well browned; add flour
sifted with seasonings, stir to a smooth paste and continue browning.
Add stock gradually, beating constantly. Pare the meat from olive pits,
leaving it in one continuous curl. Cover with boiling water and cook six
or seven minutes. Drain and add to Sauce.
GLAZED SWEET POTATOES
Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in
boiling salted water; drain and cut lengthwise in halves. Arrange them
in a well-buttered granite dripping pan. Make a syrup by boiling one cup
sugar with one-half cup water and two tablespoons butter three or four
minutes. Dip each piece of potato into syrup and arrange in dripping
pan. Bake until potatoes are tender (about forty minutes) basting two or
three times with remaining syrup. Oven should not be too hot as these
potatoes will scorch easily.
"THORN" APPLES
Prepare a syrup by boiling two cups sugar and one and three-fourths cups
water ten minutes. Wash, wipe, core and pare the desired number of
apples (about eight for this quantity of syrup). Drop apples into syrup
when pared, to prevent discoloration. Cook until tender, skimming syrup
when necessary. Use a deep sauce-pan for this purpose, as apples cook
better when covered with syrup. Better cook four apples at a time. Drain
from syrup and fill the cavities with quince jelly and stick apples
thickly with blanched and shredded almonds slightly toasted. Cut the
almonds lengthwise in three pieces, then divide, making six "thorns." It
is best to toast them in the oven until they are a golden brown.
HAWAIIAN SALAD
Arrange slices of canned Hawaiian pineapple, drained from the liquor in
the can, in nests of crisp lettuce heart leaves. Pile on these Malaga
grapes peeled, cut in halves lengthwise and seeds removed, mixed with an
equal quantity of English walnut meats broken in pieces. Sprinkle
thickly with candied cherries, cut in fine shreds or chopped. Moisten
with French Dressing No. 2.
FRENCH DRESSING NO. 2
1/4 teaspoon salt.
1/4 teaspoon paprika.
Few grains cayenne.
6 tablespoons olive oil.
2 tablespoons lemon juice or
1 tablespoon Tarragon vinegar and
1 of lemon juice.
PROCESS: Put dry ingredients in bowl, add oil, mix well, then add lemon
juice slowly while stirring constantly. Chill thoroughly and use on
Fruit Salad.
PLUM PUDDING
1/2 lb. stale bread crumbs.
1 cup scalded milk.
1/3 cup soft brown sugar.
5 eggs.
1 cup raisins seeded and shredded.
3/4 cup English currants.
1/2 cup English walnut meats chopped.
2/3 cup figs chopped fine.
1/2 cup citron cut in thin shreds.
2/3 cup Cottolene.
1/4 cup brandy.
1/2 grated nutmeg.
1 teaspoon cinnamon.
1/2 teaspoon mace.
1/2 teaspoon cloves.
1-1/2 teaspoons salt.
PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar,
yolks of eggs beaten very light, fruits mixed with nut meats and citron.
Cream Cottolene and add to first mixture, then brandy and spices sifted
together. Fold in whites of eggs beaten stiff; mix thoroughly and turn
into a well-greased tube mold and steam five to six hours. Remove from
mold to hot serving platter. Garnish with sprays of holly, pour around
brandy, light with a taper and send to table en flambeau (in a flame).
Serve with Brandy Sauce.
BRANDY SAUCE
1/2 cup butter.
1 cup confectioners' sugar.
Whites 2 eggs beaten stiff.
1/8 teaspoon salt.
2/3 cup heavy cream whipped stiff.
2 tablespoons brandy.
1 tablespoon Jamaica rum.
Grating nutmeg.
PROCESS: Cream butter, add sugar gradually, stirring constantly. Place
over hot water, add eggs and beat with a Gem whip until evenly blended,
cool slightly and add brandy, rum and salt. Fold in cream and sprinkle
with nutmeg.
[Sidenote: _December_
_Fifth Sunday_]
Menu
CONSOMMÉ WITH BARLEY
ROAST LOIN OF PORK--BROWN GRAVY
APPLE RINGS
BAKED SWEET POTATOES
SPICED PEACHES
APPLE AND DATE SALAD
CRANBERRY TARTS--CHEESE
COFFEE
* * * * *
CONSOMMÉ WITH BARLEY
2 quarts consommé.
2 tablespoons pearl barley.
2 quarts boiling water.
Salt.
Chives or Parsley.
PROCESS: Soak barley in cold water over night; drain and cook in boiling
salted water until soft. Drain and reheat in consommé. Sprinkle in
one-half tablespoon finely chopped chives or parsley. Serve with crisp
crackers.
ROAST LOIN OF PORK
Wipe a five-pound loin of pork (little pig if possible); sprinkle with
salt, pepper, powdered sage and dredge with flour. Place in dripping
pan, surround with some of the fat cut in small cubes. Set to cook in a
moderate oven for four hours, basting every ten minutes for the first
half hour and afterwards every fifteen minutes, with dripping in pan.
Remove to serving platter, surround with Apple Rings and make a gravy
same as for other roast meats.
APPLE RINGS
Pare, core and cut apples that are not too sour, in rings one-half inch
thick. Sprinkle them with lemon juice. Make a syrup by cooking one cup
sugar with one cup water, ten minutes. Drop in three or four Cassia buds
or pieces of stick cinnamon. Cook three or four apple rings at a time in
syrup until soft, turning often to preserve their shape. Drain and
arrange them around roast loin of pork. The syrup may be used for
stewing apples or prunes.
BAKED SWEET POTATOES
Select smooth sweet potatoes of uniform size. Wash and scrub with a
vegetable brush. Bake same as white potatoes. When soft, break the
skins, put into each a teaspoon butter and serve hot.
APPLE AND DATE SALAD
Pare and core three Jonathan apples. Cut them Julienne style (in
straws); there should be two cups. Sprinkle apples with lemon juice to
prevent discoloration. Clean one-half pound of dates, remove skins and
stones; let them dry off in the oven. When cold cut each date in strips,
same as apples. Mix apples and dates and marinate them with French
Dressing. Let stand one hour. Then add one-half cup almonds cut in
shreds lengthwise. Mix well and serve in nests of lettuce heart leaves.
Mask with Mayonnaise Dressing.
CRANBERRY TARTS
Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put
one or two teaspoons Cranberry mixture on one side of square, moisten
the edges with water, fold in triangle shape. Crimp the edges and prick
over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve
hot with cheese.
CRANBERRY MIXTURE
2 cups cranberries chopped moderately.
1/2 cup raisins seeded and chopped.
1-1/2 cups sugar.
1/3 cup water.
Few grains salt.
1 tablespoon butter.
PROCESS: Mix ingredients in the order given (except butter). Cook until
soft, stirring constantly. Add butter, chill mixture. Use for pie with
one crust and decorate, when baked, with pastry cut in fancy shapes and
baked on a tin sheet, or use for filling tarts.
_Supplementary Recipes_
_Including recipes for a few cakes for special
occasions, a variety of cookies suitable for use
at any time, together with a selection of
breakfast cakes, muffins, rolls, etc., that would
not usually come within the compass of a dinner
menu._
BRIDE'S CAKE
1/2 cup Cottolene.
2 cups fine granulated sugar.
1/2 cup milk.
2-1/2 cups pastry flour.
3 teaspoons baking powder.
1/2 teaspoon salt.
1 teaspoon orange extract
Whites of 8 eggs.
PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix
and sift flour with baking powder and salt; add alternately to first
mixture with milk, continue beating. Add extract, and cut and fold in
the whites of eggs beaten until stiff and dry. Fill a tube cake pan
well-greased with Cottolene, two-thirds full, and bake fifty minutes in
a moderate oven. When slightly cool, spread with Ornamental Frosting.
TWELVE POUND FRUIT CAKE
"GROOM'S CAKE"
1/2 pound Cottolene.
1 pound brown sugar rolled.
Yolks 12 eggs well beaten.
2 cups N. O. Molasses.
1 pound flour.
1/2 tablespoon cinnamon.
1 teaspoon cloves.
1/2 tablespoon mace.
1 teaspoon salt.
1 teaspoon soda.
Whites 12 eggs beaten stiff.
2-1/2 pounds seeded raisins.
3 pounds currants.
1 pound citron thinly sliced and cut in shreds.
1/2 pound candied cherries cut in quarters.
1/4 pound candied orange peel finely chopped.
1/4 pound candied lemon peel finely chopped.
1/4 cup brandy.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
egg yolks, continue stirring and beating, add molasses, flour mixed and
sifted with spices, salt and soda; fold in the whites of eggs and lastly
add the fruit except citron. Turn mixture into a well-greased pan lined
with several thicknesses of heavy paper, put citron into mixture in
layers, having a layer of batter on top. Divide the mixture equally in
two tube pans, eight inches in diameter, filling pans two-thirds full.
Bake two and three-quarter hours.
NEW ENGLAND ELECTION CAKE
1 cup bread dough slightly rounded.
1/3 cup Cottolene.
2 eggs.
1 cup soft brown sugar.
1/2 cup sour milk.
2/3 cup seeded and shredded raisins.
6 large figs chopped fine.
1-1/4 cups flour.
1/2 teaspoon soda.
1/4 teaspoon cloves.
1/2 teaspoon nutmeg.
1/2 teaspoon cinnamon.
1 teaspoon salt.
PROCESS: Cream Cottolene and work it in the dough with the hand. Add
eggs well beaten, sugar, soda dissolved in milk, fruit dredged with
one-fourth cup flour, remainder flour mixed and sifted with spices and
salt. Beat thoroughly with the hand. Turn mixture into a well-buttered,
brick-shaped bread pan, cover and let rise for one and a quarter hours
in a warm place. Bake one hour in a moderate oven. Spread with
MILK FROSTING
1-1/2 cups granulated sugar.
1/2 cup rich milk.
1 teaspoon butter.
1/4 teaspoon each vanilla and lemon extract.
PROCESS: Melt butter in sauce-pan; add sugar and milk. Stir constantly
that sugar may not stick to saucepan, bring to boiling point and cook
without stirring twelve to fourteen minutes. Remove from range and beat
until of the consistency to spread; add flavoring and pour over cake,
spread evenly with spatula. When frosting is firm, crease at once with
the dull edge of a silver knife. When eggs are high in price, this
frosting will prove very acceptable.
CHOCOLATE LAYER CAKE
4 squares chocolate.
3 tablespoons boiling water.
1/3 cup Cottolene.
1-1/2 cups sugar.
1/2 cup milk.
2 cups pastry flour.
2 teaspoons baking powder.
1/4 teaspoon salt.
3 eggs.
1/2 teaspoon Vanilla.
PROCESS: Melt chocolate over hot water, add boiling water and cook over
hot water until smooth, stirring constantly. Cream Cottolene, add sugar
gradually, stirring constantly; add chocolate mixture. Add yolks of eggs
well beaten. Mix and sift flour, baking powder and salt, add alternately
to first mixture with milk. Add flavoring, and cut and fold in the
stiffly beaten whites of eggs. Turn into buttered layer cake pans and
bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for
recipe see Page 56) and sprinkle with shredded toasted almonds before
frosting sets.
VALENTINE CAKES
2/3 cup Cottolene.
2 cups sugar.
4 eggs.
1 cup milk.
3-1/4 cups flour.
4-1/2 teaspoons baking powder.
1 teaspoon rose water.
1/4 teaspoon mace.
1/2 teaspoon salt.
PROCESS: Cream Cottolene, add gradually one cup sugar. Beat egg yolk
thick and light, add gradually remaining cup sugar. Combine mixtures.
Mix and sift flour, baking powder, mace and salt. Add alternately to
first mixture with milk, add rose water. Then cut and fold in the
stiffly beaten whites of eggs. Bake in small heart-shaped individual
tins. Cover with frosting and outline the edge with tiny red candies.
SEED CAKES
2/3 cup Cottolene.
2 cups sugar.
2 eggs well beaten.
1 teaspoon soda.
1 cup buttermilk.
1 teaspoon salt.
Flour.
1-1/2 tablespoons caraway seeds.
Raisins.
PROCESS: Cream Cottolene, add sugar gradually, add well beaten egg, soda
dissolved in milk, salt, seeds, and flour to make a soft dough. Chill
the dough and shape as other cookies. Place a seeded raisin or the half
of a pecan nut meat in center of each before baking.
CHOCOLATE NUT AND FRUIT COOKIES
1/3 cup Cottolene.
1 cup sugar.
1/4 cup grated chocolate.
2 extra tablespoons sugar.
2 tablespoons boiling water.
2 eggs well beaten.
1 cup nut meats chopped.
1 cup raisins seeded and shredded.
2-1/4 cups flour.
3 tablespoons baking powder.
1/4 teaspoon salt.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt
chocolate over hot water, add the two extra tablespoons sugar and
boiling water. Cook one minute; when cool add to first mixture. Add
beaten eggs. Mix and sift flour (reserving one-fourth cup), baking
powder and salt. Add to cake mixture. Add fruit and nut meats dredged
with remaining flour. Chill mixture. Drop from spoon onto a well-greased
baking sheet one and one-half inches apart; press a raisin or the half a
nut meat in center of each cake and bake in a moderate oven.
RAISIN CAKELETS
1/3 cup Cottolene.
1 cup fine sugar.
2 eggs well beaten.
Yolk 1 egg.
1/2 cup milk.
2 cups flour.
3 teaspoons baking powder.
1/4 teaspoon salt.
1 cup raisins seeded and cut in pieces.
1 tablespoon flour.
Blanched and shredded almonds.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add
beaten egg yolk and eggs. Mix and sift flour, baking powder and salt.
Add to first mixture alternately with milk; add raisins dredged with
tablespoon flour. Beat thoroughly and fill small, buttered individual
tins two-thirds full. Strew tops with almonds, sprinkle with powdered
sugar and bake twelve to fifteen minutes in a moderate oven.
PLAIN GINGER CAKES
1 cup N. O. molasses.
2 teaspoons soda.
1/2 cup Cottolene.
1/2 cup boiling water.
4 cups flour.
1 teaspoon salt.
1 tablespoon ginger.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
PROCESS: Add soda to molasses. Melt Cottolene in boiling water; combine
in mixing bowl. Mix and sift flour, salt and spices, add to first
mixture and beat thoroughly. Chill dough and roll a small portion at a
time to one-half inch thickness, shape with a round cutter. Press a
seeded raisin in top of each, sprinkle with coarse granulated sugar.
Bake in a moderate oven. It may be necessary to add more flour, as flour
varies in thickening properties.
BROWNIES
3 tablespoons Cottolene.
1 egg well beaten.
1/4 cup powdered sugar.
1/3 cup bread flour.
1/3 cup N. O. molasses.
3/4 cup pecan nut meats broken in small bits.
1/4 teaspoon salt.
1/2 teaspoon ginger.
PROCESS: Cream Cottolene and sugar gradually, add molasses, beaten egg,
flour sifted with salt, ginger and nut meats. Bake in very small
well-greased, iron gem or brownie cups. Place one-half pecan nut meat on
top of each cake.
BRANDY SNAPS
1/2 cup molasses.
1/4 cup Cottolene.
7/8 cup flour.
2/3 cup granulated sugar.
1 tablespoon ginger.
1/4 teaspoon nutmeg.
1/8 teaspoon salt.
PROCESS: Put molasses in sauce-pan, bring to boiling point; add
Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg
and salt. Drop from tip of spoon in small portions on a buttered tin
sheet, about three inches apart. Bake in a slow oven. When slightly
cool, remove from sheet with a spatula and roll over the handle of a
wooden spoon. Lay on cake cooler until crisp.
BAKING POWDER BISCUITS
2 cups pastry flour.
4 teaspoons baking powder.
1/2 teaspoon salt.
2 tablespoons Cottolene.
3/4 cup milk or water.
PROCESS: Sift together flour, baking powder and salt. Add shortening and
rub into flour with tips of fingers, using a light touch. Add milk or
water, mix with a knife to a soft dough. Turn on a lightly floured
board; knead slightly. Pat and roll to one-half inch thickness. Shape
with small biscuit cutter. Place close together in a buttered pan and
bake in a hot oven fifteen minutes.
CREAM FRUIT ROLLS
2 cups pastry flour.
1/2 teaspoon salt.
4 teaspoons baking powder.
1 tablespoon Cottolene.
1 cup cream.
Dates.
PROCESS: Sift together flour, salt and baking powder; add shortening and
rub in with tips of fingers. Add cream, mix with knife to a soft dough.
Turn on a lightly floured board; pat and roll to one-third inch
thickness. Cut with biscuit cutter, place one-half of a stoned date on
half of biscuit, brush edges with milk and fold as Parker House Rolls.
Press edges together, brush top of rolls with milk and place one-half
date on top of each. Bake on a buttered sheet in a hot oven fifteen
minutes.
LITTLE CREAM BISCUIT
2 cups pastry flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
1 tablespoon Cottolene.
3/4 cup of rich cream.
PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene
with tips of fingers. Cut the cream into mixture with a silver knife.
When well mixed, toss on a well-floured board, pat and roll one-half
inch thick. Shape with very small biscuit cutter (size of silver
dollar), brush the top over with milk and bake twelve to fifteen minutes
in a hot oven.
WHEAT MUFFINS
3 tablespoons Cottolene.
1/4 cup sugar.
3/4 cup thin cream or milk.
4 teaspoons baking powder.
2 cups flour.
1/2 teaspoon salt.
1 egg beaten very light.
PROCESS: Cream the Cottolene with a wooden spoon. Add sugar gradually,
then alternately cream and flour sifted with baking powder and salt. Add
well-beaten egg. Bake in hot, well-buttered gem cups. A cup of
blueberries may be added to this mixture for blueberry tea cakes or
one-fourth pound dates may be stoned, chopped and added to the butter
and sugar for date muffins.
GRAHAM MUFFINS
1 cup Graham flour.
1 cup white flour.
1/4 cup sugar or molasses.
1 teaspoon salt.
1 cup milk.
1 egg beaten very light.
2 tablespoons Cottolene.
4 teaspoons baking powder.
PROCESS: Sift together flours, sugar, salt and baking powder. Add milk
gradually, egg beaten very light and melted Cottolene. Beat mixture
thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in
a hot oven.
CORN MUFFINS
1 cup corn meal.
1 cup white flour.
4 teaspoons baking powder.
1/4 cup sugar.
1/2 teaspoon salt.
1 cup thin cream or milk.
2 eggs beaten very light.
2 tablespoons Cottolene.
PROCESS: Sift together corn meal, flour, baking powder, sugar and salt.
Add cream or milk and stir to a smooth batter. Add well beaten eggs and
melted butter. Beat thoroughly and bake in hot buttered gem cups in a
hot oven twenty minutes.
POPOVERS
1 cup flour.
1/4 teaspoon salt.
7/8 cup milk.
1 teaspoon melted Cottolene.
2 eggs beaten very light.
PROCESS: Sift flour and salt together, add milk gradually, beating
continuously. Add melted Cottolene and beaten eggs. Beat batter with a
Dover egg beater three or four minutes until it is perfectly smooth,
creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups
and bake in a hot oven thirty to thirty-five minutes. They may also be
baked in earthen custard cups. When baked in the latter vessel they will
have a glazed appearance.
SOUR MILK GRIDDLE CAKES
2-1/2 cups flour.
1 teaspoon salt.
1 tablespoon Cottolene.
2 cups rich sour milk.
1-1/4 teaspoons soda.
1 egg lightly beaten.
PROCESS: Mix and sift flour, salt and soda. Add sour milk and beat to a
smooth batter. Add Cottolene and well-beaten egg; continue beating until
ingredients are thoroughly blended. Batter should be smooth and creamy.
Drop by spoonsful on well-greased, hot griddle; grease griddle with
melted Cottolene. Cook on one side and, when light and covered with
bubbles, turn and cook on the other side.
WAFFLES
3-1/2 cups flour.
2 tablespoons baking powder.
1 teaspoon salt.
2 cups milk.
Yolks 4 eggs.
Whites 4 eggs.
1 tablespoon melted Cottolene.
PROCESS: Mix and sift dry ingredients, add milk gradually, beating
constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs
beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle
iron (use melted Cottolene for greasing waffle iron), browning first on
one side, then turn iron and brown on the other. Serve with maple or
lemon syrup.
GERMAN COFFEE CAKE
1 cup scalded milk.
3 tablespoons Cottolene.
1/3 cup sugar.
1/2 teaspoon salt.
1 compressed yeast cake dissolved in 1/4 cup lukewarm water.
1 egg well beaten.
1/2 cup seeded and shredded raisins.
Flour.
PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk.
When lukewarm add dissolved yeast cake, beaten egg and sufficient flour
to make a very thick batter. Beat thoroughly until mixture is smooth.
Add raisins, cover closely and set to rise. When light, spread dough in
buttered dripping pan one inch in thickness; cover and let rise again.
Before placing in the oven, brush over with beaten egg and cover with
the following mixture:
Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix
with one and one-half teaspoons cinnamon. When sugar is partially melted
add one and one-half tablespoons flour. Mix well and spread on cake,
strew top with blanched and shredded almonds, bake twenty-five minutes
in a moderate oven.
SALAD ROLLS
1 cup scalded milk.
1-1/2 cups flour.
3 tablespoons sugar.
1/8 cup melted Cottolene.
1 teaspoon salt.
2 eggs well beaten.
1 compressed yeast cake dissolved in
1/4 cup lukewarm water.
3/4 teaspoon grated lemon rind.
Flour.
PROCESS: Put sugar and salt in mixing bowl, pour on scalded milk. When
lukewarm add dissolved yeast cake and one and one-half cups flour, beat
thoroughly; cover and let rise; when light add melted Cottolene, well
beaten eggs, grated lemon rind and just enough flour to knead. Cover and
set to rise again; when light turn on a floured board, knead slightly;
roll to one-half inch thickness, shape with very small biscuit cutter,
then roll each biscuit in the shape of a finger roll. Place on a
buttered sheet an inch and one-half apart; set to rise, and bake fifteen
minutes in a hot oven. Five minutes before removing from oven, brush
over tops with white of one egg slightly beaten, diluted with one
tablespoon milk.
CINNAMON ROLLS
2 cups scalded milk.
2/3 cup sugar.
1 compressed yeast cake in 1/2 cup lukewarm water.
1 teaspoon salt.
4 tablespoons granulated sugar.
3 eggs lightly beaten.
1/2 teaspoon cinnamon.
1/3 cup Cottolene.
Flour.
PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two
cups flour and dissolved yeast cake; beat thoroughly; cover and set to
rise. When light, add well beaten eggs, Cottolene worked to a creamy
consistency, sugar, salt and flour enough to knead (about six and
one-half cups). Knead until smooth and elastic. Roll out to one-fourth
inch thickness, spread generously with soft butter, sprinkle thickly
with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off
slices one-half inch thick; set them close together, cut side down, in a
greased dripping pan. Brush between rolls with melted Cottolene, cover
and set to rise. When light, bake thirty minutes in a moderate oven,
remove from oven and brush over with white of egg diluted with two
tablespoons cold milk. Return to oven to brown; repeat, to make them
glossy.
BLUEBERRY TEA CAKE
3 tablespoons Cottolene.
1/2 cup sugar.
1 egg.
2-2/3 cups bread flour.
4 teaspoons baking powder.
1 teaspoon salt.
1 cup milk.
3/4 cup berries.