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(Bread) - (The New Dr. Price Cookbook)

2-1/2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
5 tablespoons shortening
1 egg
2/3 cup milk
Chopped nuts
1/2 cup sugar
Sift flour, baking powder, salt and sugar together. Add melted
shortening and beaten egg to milk and add to dry ingredients, mixing
well. Turn out on floured board and knead lightly. Roll out very thin.
Spread with butter and sprinkle with raisins, chopped nuts and small
amount of granulated sugar. Cut into about 4-inch squares. Roll up
each as for jelly roll. Press edges together. Brush over with yolk of
egg mixed with a little cold water and sprinkle with nuts and sugar,
and allow to stand in greased pan about 15 minutes. Bake in moderate
oven from 20 to 25 minutes.

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Rub one-half teaspoon of lard and one-half of butter into two quarts
of sifted flour. Into a well in the center of flour, one pint cold
boiled milk, and add one-half cup yeast or one cake dry yeast,
dissolved in one-half cup warm water, one-half cup sugar, and a little
salt. Set at one o'clock [ten p.m. for dinner next day?]; make up at
two o'clock, and put in pans at half past four for six o'clock tea.
Keep in warm place.

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Parker House Rolls

Two cups scalded milk, two tablespoonfuls sugar, one teaspoonful salt,

two tablespoonfuls butter, one egg, one yeast cake dissolved in

one-fourth cup lukewarm water. Mix dry ingredients and butter in the hot

milk; when slightly cool, add flour enough to make a drop batter, beat

well, add the yolk of egg, then the white beaten until stiff, and lastly

the dissolved yeast cake, beat hard. Then add flour enough for a soft

dough that you can handle. Turn on a well-floured board and knead until

covered with blisters, turn into a well-buttered bowl. Cover and place

in a temperature of 75 degrees until it doubles its bulk. Shape into

rolls, butter and cover until they are very light. Bake in a quick oven

until a delicate brown.

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Parker House Rolls

2 quarts of flour, make a hole in the center, and put in a small

teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1

pint of milk boiled, but cold, 1/2 cup yeast, and let rise over night.

In the morning knead fifteen minutes, let rise again, roll thin, cut

round, put a little butter on one-half, double over and bake.

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Parker House Rolls

Sift two cups of flour with half a teaspoonful of salt and one

teaspoonful of sugar, then add a cup of tepid water in which a cake of

compressed yeast has been dissolved, two tablespoonfuls of melted

butter; when mixed break in one egg and add flour enough to make a soft

dough. Knead well, beating the dough upon the board. Set to rise in a

warm place, when light knead again, adding only enough flour to keep

from sticking to the board, roll out about half an inch thick, cut with

a biscuit-cutter, brush with melted butter, fold in half and set to rise

again. These rolls can be set at noon if for tea, or in the morning if

for luncheon, or they can be made up at night for breakfast, when use

only half a yeast cake. This dough can be moulded into small, oblong

rolls for afternoon teas.

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