THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

BREAD, ROLLS, MUFFINS’and BISCUITS

Continued
PECAN BUNS
2 Cups Flour 4 Teaspoons Baking Powder
2/3 Teaspoon Salt 4 Tablespoons Shortening
2/3 Cup Milk 3 Tablespoons Butter
Y, Cup Brown Sugar VY, Cup Pecans

Sift dry ingredients; add shortening, mixing in with a fork. Add
milk to make soft dough. Knead slightly and roll 14 inch thick.
Spread with creamed butter and sprinkle with brown sugar. Roll
as for jelly roll and cut in | inch slices, stand on end in well
buttered pans which have been sprinkled with pecans. Bake in
moderate oven 375° F. for half an hour.

Marjory Smith.

— ROLLS —
2 Cups Scalded Milk 1 Yeast Cake
3 Tablespoons Shortening 4 Tablespoons Lukewarm Water
2 Tablespoons Sugar 5 to 6 Cups Flour, sufficient to
2 Teaspoons Salt knead.

Add the shortening, sugar and salt to the scalded milk, (or half
milk, half water) and cool till lukewarm. Add the yeast cake,
softened in the water, and about 3 cups of flour. Beat well, cover,
and keep in a warm place till light. Cut down, and add enough
flour to knead, (from 2 to 3 cups.) Let rise again till doubled
in bulk. Toss on a floured board, knead, and form into the shapes
desired.

Parker House Rolls—Roll out till about 1/3 inch thick. Cut with
a biscuit cutter. Dip the handle of a knife in flour, and with it,
make a crease through the centre of each piece. Brush one-half
with melted butter, fold over and press the edges together. Put
in a greased pan, cover, and let rise. Bake in a hot oven, 12 to
15 minutes.

Plain Rolls—Cut off bits of the dough, roll into balls, flatten them
out slightly, place in a buttered pan, one inch apart, brush with
melted butter, let rise, and bake in a hot oven 425° F.

Dinner Rolls—Form the dough into sticks, braids, twists, or other

shapes. Let rise, and bake.
Gertrude Dutton, B.Sc. (H. Ec.)

ye BILTMORE HAIRDRESSING “sonai.®

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