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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
FRENCH ROLLS(Bread) - (The International Jewish Cook Book)
Prepare the yeast as for bread and work just the same; add one-quarter
cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk
beaten very light, flavor with mace or a few gratings of lemon peel;
work until it leaves the hand perfectly clean, then form into rolls, let
raise, brush with beaten egg, place rolls in pan close together and
French Rolls.Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3
sour pickles, 2 sour apples, 1 large onion, some beans and capers and
3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and
pour over a mayonnaise dressing. Garnish with sliced beets and olives;
FRENCH ROLLSFrom MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board,
and Lady Manager.
To one quart of flour add two teaspoons of baking powder, one more of
salt, and a tablespoon of lard; mix with sweet milk sufficient to roll
out on board without sticking; cut with biscuit tin and bake quickly
in hot oven.
French Rolls Or TwistsMISS LAMPSON.
One quart of milk, one teaspoonful of salt, one small cup brewer's
yeast, flour enough to make a stiff batter. Let it rise, and when very
light, work in one egg and two spoonfuls of butter, and knead in flour
till stiff enough to roll. Let it rise again, and when very light, roll
out, cut in round or braids or any shape preferred. N. B. The egg and
butter may be omitted.
French Rolls1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cup
sugar, 2 quarts flour, small piece of butter, worked into the flour.
Pour the milk into center of flour, and let stand over night; then
knead, letting it rise very light; then knead again, and mould, letting
it rise again, and bake.
French RollsTwo quarts of sifted flour, a pint of warm milk, half a cup of butter
melted in the milk, a quarter of a cup of sugar, three or four eggs
beaten light, a little salt, a half cake of compressed yeast, dissolved
in a little warm milk. Make a batter of the milk and flour, add the eggs
and sugar, beat hard for fifteen minutes. Cover the pan and set to rise,
over night if for luncheon, in the morning if for tea. Knead well, but
do not add any more flour. Make them into shape and let them rise again
until light. Bake about fifteen minutes in a quick oven. For buns add
cinnamon. Sift the flour before measuring, and measure lightly.
French Rolls3 eggs
3 ounces butter
1 quart of flour
1 pint sweet milk
1 cake yeast
a little salt
Beat the eggs very light; melt the butter in the milk; add a little
flour and a little milk until all is mixed; then add yeast before all
the milk and flour are added.
Make into rolls and bake in a pan.
This should be made up at night and set to rise, and baked the next
French RollsTurn a quart of lukewarm milk on to a quart of flour. Melt a couple of
ounces of butter, and put to the milk and flour, together with a couple
of eggs, and a tea-spoonful of salt. When cool, stir in half a tea-cup
of yeast, and flour to make it stiff enough to mould up. Put it in a
warm place. When light, do it up into small rolls--lay the rolls on flat
buttered tins--let them remain twenty minutes before baking.
Asparagus Forced In French RollsTake out the crumb of three French rolls, by first cutting off a piece
of the top crust; but be careful to cut it so neatly that the crust fits
the place again. Fry the rolls brown in fresh butter. Take a pint of
cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir
them well together over a slow fire until the mixture begins to be
thick. Have ready a hundred of small asparagus boiled; save tops enough
to stick in the rolls; the rest cut small and put into the cream; fill
the rolls with it. Before you fry the rolls, make holes thick in the top
crust to stick the asparagus in; then lay on the piece of crust, and
stick it with asparagus as if it was growing.
French Rolls No 1Seven pounds of flour, four eggs leaving out two yolks--the whites of
the eggs should be beaten to a snow--three quarters of a pint of ale
yest. Beat the eggs and yest together, adding warm milk; put it so beat
into the flour, in which must be well rubbed four ounces of butter; wet
the whole into a soft paste. Keep beating it in the bowl with your hand
for a quarter of an hour at least; let it stand by the fire half an
hour, then make it into rolls, and put them into pans or dishes, first
well floured, or, what is still better, iron moulds, which are made on
purpose to bake rolls in. Let them stand by the fire another half hour,
and put them, bottom upwards, on tin plates, in the middle of a hot oven
for three quarters of an hour or more: take them out, and rasp them.
French Rolls No 2Take two or three spoonfuls of good yest, as much warm water, two or
three lumps of loaf-sugar, and the yolk of an egg. Mix all together; let
it stand to rise. Meanwhile take a quartern of the finest flour, and rub
in about an ounce of butter. Then take a quart of new milk, and put into
it a pint of boiling water, so as to make it rather warmer than new milk
from the cow. Mix together the milk and yest, and strain through a sieve
into the flour, and, when you have made it into a light paste, flour a
piece of clean linen cloth well, lay it upon a thick double flannel, put
your paste into the cloth, wrap it up close, and put it in an earthen
pan before the fire till it rises. Make it up into ten rolls, and put
them into a quick oven for a quarter of an hour.
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