THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

BREAD, ROLLS, MUFFINS and BISCUITS

ICE BOX PARKER - HOUSE ROLLS
3%, Cup Sugar
1 Cup Lard or Butter

Add one cup of boiling water to above, and let cool.

Have ready 2 Fleischman Yeast Cakes.in cup cold water; when

first mixture is cold add yeast cakes. Then add 2 well beaten

eggs and one cup of water. Sift 2 teaspoons salt and 7 cups of

flour into mixture and mix well. Put in the ice box over night or

longer.

When wanted, get ready the tins by buttering and leave the rolls

standing one hour or longer. Bake in a fairly hot oven (350°).
Anna E. Parker

Beat to a cream

SCONES
5 Cups Flour (level measure) 1 Cup Currants (may be omitted)
1 Cup Sugar 2 Teaspoons Baking Powder

1 Teaspoon Salt

Mix these well together, then make hole in centre and add 5
good tablespoons of melted lard and 2 cups sour milk with 2 level
teaspoons soda beaten in. Beat well and gradually mix in flour,
etc. as lightly as possible. Soft dough is best. Divide in four and
press into shape on four larded pie pans. Cut across with floured
knife four times making eight scones per plate. Bake in fairly
quick oven about 15 or 20 minutes.

K. Meikle
LUNCHEON ROLLS
4 Cups Flour 1 Teaspoon Salt
6 Teaspoons Baking Powder 1 Tablespoon Shortening

1% Cups Milk

Sift dry ingredients; rub in shortening, add milk and knead quickly
a few times to impart smoothness. Divide into small pieces; form
into short, thick, tapering rolls, place on greased pan and allow to
stand in a warm place for 15 to 20 minutes; brush with milk. Bake
about 20 minutes in hot oven 425°. Fora glazed finish brush with
yolk of egg before taking from the oven.

a N. Woolfson
APRICOT BREAD
1 Cup dried Apricots cut fine Y, Cup White Sugar
1 Cup of Water Y, Cup Brown Sugar
Boil above ingredients for 15 minutes. Then cool. Add
2 Eggs well beaten 3 Teaspoons Baking Powder
1 Cup Milk Y, Teaspoon Salt
3 Cups Flour
Bake for | hour in baking powder tins.
E. Langley

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