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WATKINS COOK BOOK 21

Refrigerator Rolls

Use recipe given on page 6 for White

Bread and use 2 cakes compressed

_ yeast.

Follow recipe for White Bread.
Recipe Number 1. When dough is
light, cut down to let gas escape.
Cover tightly, place in refrigerator
until ready to use. Before baking
form into rolls. Place in a greased
pan, spread top with melted butter.
Cover, let rise in a warm place 1 to
2 hours. Bake in a hot oven, 425
degrees F., 15 to 20 minutes. Will
make 34% to 4 dozen.

Brown Sugar Refrigerator Rolls

“8

cup brown
sugar

1 teaspoon Wat-

Prepare dough as for Ice Box Rolls

kins Cinnamon
46 cup chopped
walnut meats

Roll chilled dough one fourth inch
thick on floured board. Spread
with soft butter, then mixture
made of brown sugar, Watkins Cin-
namon and chopped walnut meats.
Roll as for chocolate roll, cut dough
in 1 inch pieces. Place cut side ©
down in buttered muffin pans,
sprinkle with brown sugar. Cover,
let rise until double the size, about
2 hours, bake in 425 degree F. hot
oven, 15 to 20 minutes.

G

orn Sticks

2 cups corn meal
2 cups buttermilk 4¢ teaspoon soda
1 tablespoon

butter; melted
over hot water

2 eggs

1 teaspoon salt

2 teaspoons Wat-
kins Baking
Powder

Mix as for any batter, sift dry in-
gredients, add beaten eggs, slowly

add milk, beating thoroughly. Add

melted butter last. Grease heated
pan and bake in moderate oven
about 25 minutes. One cup sifted
flour may be used with 1 cup corn
meal.

Watkins Coffee Bread (Quick)

1 recipe for bak-

ing powder

14 cup sugar
1 ess yolk, beaten

biscuits in the milk
TOPPING:
3 tablespoons 1 teaspoon Wat-
butter kins Cinnamon
44 cup sifted flour 24 teaspoon Wat-
44 cup sugar kins Vanilla

Make a smooth dough, spread 4%
inch thick in greased 9 inch square
pan. Blend topping and spread
over dough. Bake in a 400 degree
F. oven about 30 minutes.