Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 28

1 cup scalded milk.

5 tablespoonfuls sugar.

2 tablespoonfuls butter.

1 teaspoonful salt.

1 egg.

1 yeast cake.

2 cups of flour.

Pour the hot milk over the salt, sugar and butter. When cool add the yeast that has been dissolved in one-half cup of lukewarm water, and the egg well beaten. Beat in the flour, let rise about two hours, then cut in flour enough to make a stiff dough with one-half cup of well washed currants and one teaspoonful of cinnamon. Let rise again twice the size. Shape in small balls, place on buttered pan. When well risen bake in a quick oven fifteen minutes. Brush over with milk just before taking from the oven.