Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    BREAKFAST AND TEA CAKES. Parker Rouse Rolls.—One quart of flour, butter half as large as an egg, half a tablespoonful of white sugar, a little salt; wet up at night with warm milk, previously boiled ; half a teacup of yeast; in the morning knead fifteen minutes ; let it rise until two P. M. ; then roll out like doughnuts, cut round, put a small piece of butter into each one, fold over and pull it, to make it long and shaped like a roll; put in the tins and let it rise until time to bake, half an hour before tea, in a quick oven; to be eaten hot. Burlington Muffins.—Boil and mash four potatoes, rub them into one quart of flour, add one tablespoon of butter, a little salt, half a small teacup of yeast, four eggs, half a teaspoonful of fine sugar ; mix at night; drop the doughf rom a spoon into muffin rings or pans, and set it to rise till morning; bake half an hour. Rolls. One pound of flour, one egg, butter the size of an egg, worked in the flour, one tablespoon of sugar, half a pint of milk, warmed ; an even spoon of salt, one and a half tablespoons of yeast; make over night; stir down early in the morning, let it rise, then put in pans to rise before baking.
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