Other Recipes from BREADRamekins Of Egg And Cheese
Home Made Yeast
To Make Bread
Rolled Oats Bread
Rye Bread (american) No. 1
Rye Bread, No. 2
Raisin Or Currant Buns
BUNS(Bread) - (The International Jewish Cook Book)
Make same as tea rolls. When well risen mold into small round buns;
place in well-greased pans, one inch apart. Coyer set aside to rise
until light--about one hour. Brush with egg diluted with water; bake
twenty minutes, just before removing from the oven, brush with sugar
moistened with a little water.
RAISIN OR CURRANT BUNSBoil two large potatoes and strain the water into a pitcher, dissolve
two-thirds cake of yeast in a cup. Put potatoes in a pan with a cup of
sugar; large lump of butter, and teaspoon of salt. The heat of potatoes
will melt the sugar and butter. Mash with large masher to a cream; pour
in rest of potato water, add pint of flour and mix together. Then cover
and set in a warm place all night. In the morning add more flour, mix
quickly and put currants or raisins in as you turn the dough. This will
keep them from settling in the bottom of the bread. Put in hot pans and
bake in a hot oven. This makes a delicious holiday bread. Eat with
butter, hot or cold.
CINNAMON BUNSSift together one pint of flour, one tablespoon of sugar, one-half
teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons
of butter, mix with milk to soft dough. Roll out one-half inch thick,
spread with soft butter, granulated sugar, and powdered cinnamon. Roll
up like jelly roll, cut in inch slices, lay close together in greased
pan, and bake in quick oven.
MARY'S RECIPE FOR CINNAMON BUNSEarly in the morning mix a sponge or batter consisting of 1/2 cup of
potato water (water drained from boiled potatoes) and 1/2 cup of
lukewarm, scalded milk, one Fleischman's compressed yeast cake,
dissolved in the 1/2 cup of lukewarm potato water, 1 teaspoonful
sugar, pinch of salt and about 1-1/2 cupfuls of warmed flour. Stand
this sponge in a warm place, closely covered, about 3/4 of an hour, to
raise. At the end of that time add to the light, well-risen sponge,
the following: 3 tablespoonfuls of a mixture of lard and butter, and
1/3 cup of soft A sugar, creamed together. Add one large egg. Beat
well. Lastly, add about 2 cupfuls of flour. Mix all together
thoroughly, and let raise again about 1-1/2 hours. Divide the
well-risen sponge into four portions. Roll each piece with rolling-pin
into lengthwise pieces about 1/2 inch thick and spread with one
tablespoonful of melted butter, scant 2 tablespoonfuls of brown sugar,
dust over this a small quantity of cinnamon, and 1 tablespoonful of
dried currants. Shape into a long, narrow roll with the hands, on a
well-floured bake-board. Cut each roll into five pieces. Pinch one end
of each piece together and place each bun, cut side down, a short
distance apart, in an iron pan which has been well greased, having
brushed a little melted butter and a sprinkling of sugar over pan.
Allow these to rise in a warm place as before, about 1-1/2 hours,
until quite light, as having the extra sugar, butter and currants
added retards their rising as quickly as would plain biscuits.
Bake 20 to 25 minutes in a moderate oven.
From this quantity of material was made 20 cinnamon buns.
English Buns.Chop and fry all kinds of vegetables until tender. Make a
highly-seasoned beef broth; add the fried vegetables, 2 boiled beets
chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2
sprigs of parsley chopped. Let boil well; then add 1 cup of hot cream
and serve at once.
CINNAMON BUNS2-1/4 cups flour
1/2 teaspoon salt
2 tablespoons maple or brown sugar
4 teaspoons Dr. Price's Baking Powder
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
2 tablespoons shortening
1/3 to 2/3 cup water
Sift together flour, salt, sugar, baking powder, and spice; add melted
shortening to beaten egg and water to make soft dough and mix well.
Turn out on floured board; with floured hands shape into small rolls;
place on greased shallow pan close together; allow to stand 10 to 15
minutes before baking; brush with milk and sprinkle with a little
maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
For hot cross buns, with sharp knife make deep cross cuts; brush with
butter, sprinkle with sugar and bake.
BROWN SUGAR BUNS2-1/4 cups flour
1 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons shortening
1/2 cup water
1/2 cup sugar
2 teaspoons cinnamon
4 tablespoons seeded raisins
Sift 2 tablespoons of measured sugar with flour, salt and baking
powder; rub shortening in lightly; add beaten egg to water and add
slowly. Roll out 1/3 inch thick on floured board; brush with melted
butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly
roll; cut into 1-1/2 inch pieces; place with cut edges up on well
greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven
30 to 45 minutes; remove from pan at once.
SPANISH BUNSOne pound of the best loaf sugar, powdered and sifted.
The whites of four eggs.
Twelve drops of essence of lemon.
A tea-cup of currant jelly.
Beat the whites of four eggs till they stand alone. Then heat in,
gradually, the sugar, a tea-spoonful at a time. Add the essence of
lemon, and beat the whole very hard.
Lay a wet sheet of paper on the bottom of a square tin pan. Drop
on it, at equal distances, a small tea-spoonful of stiff currant
jelly. [Footnote: It is better to put a little of the beaten white
of egg and sugar at first under the currant jelly.] With a large
spoon, pile some of the beaten white of egg and sugar, on each
lump of jelly, so as to cover it entirely. Drop on the mixture as
evenly as possible, so as to make the kisses of a round smooth
Set them in a cool open, and as soon as they are coloured, they
are done. Then take them out and place them two bottoms together.
Lay them lightly on sieve, and dry them in a cool oven, till the
two bottoms stick fast together, so as to form one ball or oval.
Taffy BunsMISS M. W. HOME.
Make a good biscuit crust, roll out rather thin spread with the
following mixture. Three quarters of a cup brown sugar, one quarter of a
cup of butter mixed together until smooth, roll as you would a
roly-poly, cut in slices about an inch thick, and bake in rather a hot
30 Spanish Buns1-1/4 lbs. of flour, 1 lb. of sugar, 1/2 a lb. of butter, 4 eggs, a
teacup of cream or milk, warmed sufficiently to melt the butter, a
tablespoonful of rose water, 2 of wine, a grated nutmeg. Make into buns
Buns4 cups flour, 1/2 cup sugar, sifted together, pinch of salt; make a hole
in flour and drop in 1 egg, 1 cup milk, 1/2 cake compressed yeast,
melted butter, the size of an egg. Raise until morning. When mixed over
add a handful of currants, and set to rise until 10:30. Roll soft, cut
with biscuit-cutter, and raise again till 11:45. After baking ten
minutes, rub the top with sugar and water.
Viewed 2167 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
PurÉe Of Celeriac
|Home Made Cookies.ca|