Manuscript Cookbook 227

Butter Horns

2 cakes compressed yeast; 1 cup lukewarm water or milk; ¾ cup sugar; ½ cup butter or other shortening; 3 eggs; 1 tsp. salt, 5 cups flour.

Method Crumble yeast cake and dissolve in 2 tbsp. lukewarm milk or water, whichever you are using. Mix remaining milk or water, sugar, shortening and then heat until shortening is melted; then cool to lukewarm, Note: - never add a hot liquid to your yeast. Add the yeast to to the lukewarm mixture and mix well, next add the beaten eggs, salt and the flour and knead on your board until the mixture is elastic, nice and smooth and just snaps. Place in a greased bowl, cover and let stand until double in bulk. This requires about 2 hrs., then knead again until it is entirely free from large gas bubbles. Divide dough in one-thirds and roll out to ½ inch thickness, keep dough (over)

round in shape. Cut into 6 pie-shaped wedges, brush top with melted butter and then shape into horns, roll dough from the broad to the narrow edge. Arrange on a greased pan, two inches apart, cover and let raise until double in bulk. Bake in a hot oven 400° F. for about 15 mins.

Yeast Ferment

1 cake dry yeast; 1/2 cup lukewarm water; 1 medium sized potato; 2 cups water; 1 tbsp sugar;

Method: Put yeast into a bowl, add lukewarm water, let stand 10 mins. Peel the potato, cube finely so it will cook quickly, cover with water, and let cook until tender, then mix the potato, add water and sugar to the yeast after it is cool, then add enough lukewarm water to make 1 quart, keep in a warm place until it begins to get active, then put inthe Refrigerator at 40-45 F. It will keep one week at least. When ready to use, remove from Refrigerator and set to get warm before using.

3 dozen rolls.

Butter Rolls

Sift and measure 1 1/2 cup bread flour, then work in with a pastry blender 1/2 cup butter and 1 tsp. salt. Dilute 1/4 cup evaporated milk with 1/4 cup hot water, and when this is lukewarm add to 2 cakes compressed yeast, that have been crumbled up and mixed with 1 tbsp. sugar, then stir this into flour and butter mixture. Cover and let stand at room temperature for 20 mins., then beat in another 11/2 cups flour; 3 well beaten eggs and 1 tsp. Vanilla. Now stir this until it is smooth. The dough will be stiff and somewhat stickey. Then turn on to clean muslin, then drop into a pail of scalded water (temperature between 70-80 F.) and when dough raises to the top (about 1 hour), then remove from muslin, turn on warm plate and then cut off and roll into strips 5 inches long and sprinkle with sugar and finely chopped nuts, then twist into figure 8 and place 2 inches apart on buttered baking sheet. Let stand 5 mins. at room temperature, then bake in hot 425 F. from10-15 mins. or until lightly brown on top. 2 hrs. to mix and bake.

Standard Basic Recipe.

1 cup yeast ferment; 1/4 cup sugar; 1/2 tsp. salt; 1 egg beaten; (about) 4 cups flour; 1/2 cup melted fat or oil; Method: - mix yeast ferment, the sugar and the salt, stir in the beaten egg and 1/2 of the flour, mix well, and then stir in the remaining flour to make a smooth dough, add the fat or oil and mix thoroly. Turn out on to a floured board and knead quickly into a smooth dough, then place in a greased bowl and let raise over hot water until it is double in bulk. Turn out on board and then knead again until nice and smooth and quite elastic. Make into desired shapes, brush with milk or melted butter and let raise again over hot water until double in bulk. Bake in 400 F. oven 15-20 mins. or until a light brown. Brush again with butter. (over)