File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14591210597).jpg

Identifier: bostoncookingsch19hill_12 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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s of scalded-and-cooled milk. Stir in about three cupsof bread flour. Beat the mixture untilsmooth, cover and set aside out ofdraughts. When light and puffy addhalf a cup of melted shortening, a tea-spoonful of salt, a tablespoonful of sugarand enough flour to make a soft dough.Knead until smooth and elastic. Washthe_mixing bowl and butter it; put in the dough, cover and set aside to becomedoubled in bulk. Do not cut down.Turn, undisturbed, upside down upon aboard, Hghtly dredged and rubbed withflour; pat and roll into a sheet less thanhalf an inch thick; this can be done witha few motions of the rolling pin, if thedirections be accurately followed. Liftthe dough from the board, that therounds may not shrink when cut, andcut into rounds; set a bit of butter onone-half and fold over evenly. Bakeabout twenty-five minutes when againlight. For a crusty glaze, brush over,when baked, with white of egg, slightlybeaten, and return to the oven for one ortwo minutes. For a soft glaze brush over
Text Appearing After Image:
MILK SHERBET. WITH DECORATION SEASONABLE RECIPES 217 with corn starch, mixed with cold waterand cooked in boihng water to a smooththin paste. Either glaze makes a goodfinish to the rolls. These and allrolls are good, reheated in the paperbags sold for cooking purposes. Oatmeal Biscuit Pour two cups of hot milk over one cupof uncooked oatmeal; add one-fourth acup of butter or other shortening andone teaspoonful of salt; when cooled to alukewarm temperature add a cake ofcompressed yeast, mixed through half acup of lukewarm milk or water, half acup of molasses and about tw^o cups, eachof entire wheat and w^hite flour; beat themixture about ten minutes, cover and setaside to become light. Cut down andturn into small timbale molds, or intomuffin pans, carefiiUy buttered. Whennearly doubled in bulk bake abouttwenty minutes. Cornmeal Muffins Cream three tablespoonfuls of butter;beat in half a cup of sugar, and two eggs,beaten without separating; add three-fourths a cup of milk. Sift together

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