Manuscript Cookbook 227

Martha Lee

Hot Cross Buns.

2 yeast cakes; 2 cups milk, scalded and then cooled; 2 T. sugar; 7 1/2 cups sifted flour; 1/2 c. butter; 2/3 cup sugar; 2 eggs; 1/2 cup raisins or currants; 1/2 tsp. salt; method - Crumble the yeast, add 2 tbsp. sugar and blend in the warm milk, then add 3 1/4 cup flour, for the sponge and beat until smooth, then put into a greased bowl and brush top lightly with shortening or melted butter, cover and let raise for 1 hour, at 70-80 F.; then add the butter, sugar which have been creamed also add well beaten eggs, then add raisins or currants, and salt, adding enough flour to make a moderatly soft dough. Then turn on a board and knead lightly, and place again in a greased bowl and lightly brush top with butter, cover and place in a warm place until double in bulk or for about 2 hrs., then puch dough down, shape with hands into medium sized round buns, place on a

well greased shallow pan about 2 inches apart, cover and let raise again for about another hour this time. To glaze them take 1 egg slightly beaten and dilute with a little water, brush top, first cutting a cross on the top. Bake 20 mins. in a 425 F. oven, and just before removing from the oven brush with sugar, moistened with water. While still hot fill cross with plain Icing made from powdered sugar, mixed with cream or water + flavored with vanilla or lemon.

Rose Patterson.

Feather Light Rolls.

1 1/2 cup potato water; 1/2 cup of the mashed potatoes; and an equal ammount of water (1 1/2 cup water) added to this; 1 yeast cake or to hasten add 2 cakes, 1 cup sugar; 2/3 cup vegetable oil or shortening; 2 tsp. salt; about 8 cups of good bread flour; You want this dough stiff but not as stiff as for bread. Method:- Cook potatoes, put through a ricer and use 1/2 cup potatoes, 1 1/2 cups potato, plus 1 1/2 cups plain water. Crumble yeast cake, soak in bit of lukewarm water, and to the potato water, add sugar, salt and cooking oil, then put the flour into a large bowl and add slowly the moisture and work and work with hands until a soft dough. Then let raise to double in bulk and knead down again and put on a floured board and knead, put cloth over and let stand a while on the bread board. Then pinch off pieces and shape into rolls and place on well greased baking pan

allow to raise until quite light. Put in hot oven (little more than 400 F or a farely hot oven, almost 425 F.) Bake for 20 mins. Just before removing from oven, brush the tops with melted butter.

Cronkhite

Over-night Bread.

6 qts. flour; 2 qts. water or milk, 2 tbsp. shortening; 1 cake yeast. Scald the milk, then let cool too lukewarm 82 F. Pour 1 cup of this into bowl, add sugar, salt and shortening Sift flour several times then add enough in the bowl to make a stiff dough to make a sponge. In the remainder of the water put the yeast. When the yeast is melted, pour this into the sponge and add enough flour to make a smooth velvety dough. Put aside to raise over-night or about 9 hours. Knead down and mold into loaves. This amount should make 6 large loaves. Let raise to double in size, then bake in quick oven 425 F. for 50-60 mins., total time of baking.