Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 94

Table of Contents

1 cup milk

1 yeast cake dissolved in

¼ cup lukewarm water

Flour

¼ cup sugar

1 teaspoon salt

1 egg

Yolk one egg

⅛ teaspoon mace

¼ cup melted butter

Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape, and bake same as Salad Rolls, or roll in a long strip to one-fourth inch in thickness, spread with butter, roll up like jelly roll, and cut in one-inch pieces. Place pieces in pan close together, flat side down. A few gratings from the rind of a lemon or one-half teaspoon lemon extract may be substituted in place of mace.