War-Time Breads and Cakes

by Amy L. Handy

Whole Wheat Vienna Rolls

When the potato sponge has risen take out one pint and put in the ice box until the rolls are wanted; it will keep two days.

To make the rolls beat into the sponge two tablespoonfuls of melted shortening, one quarter teaspoonful of soda that has been dissolved in one teaspoonful of water, and enough whole wheat flour to make a stiff dough. Knead well and set to rise. When it has doubled its bulk, knead again. Break off pieces the size of an egg and roll in the hands till smooth and make them egg-shaped. Put in a pan so they do not touch each other and allow them to rise till light. Brush them over lightly with milk and draw a sharp knife across them to just break the top. Bake in a rather hot oven for about half an hour.

Whole Wheat Vienna Crescents

One pint of hot water, two tablespoonfuls of shortening, one tablespoonful of sugar, and one teaspoonful of salt. When lukewarm add the well-beaten yolk of an egg and a large half of a yeast cake that has been dissolved in one half cupful of lukewarm water. Mix well and add all the whole wheat flour that can be kneaded into it. This can be kneaded in an earthenware bowl with sloping sides and never be put on the board till it is rolled out. It should be kneaded from the outside to the center until smooth and velvety—about ten minutes. Cover the dish with a tin cover and then a cloth and set to rise. When it has trebled its size, knead it thoroughly again for ten minutes and let it rise again. After this each time it rises push it down until it is time to make into rolls.

Turn the dough on to the board and roll half an inch thick. Cut into four-inch squares and then cut these once across into triangles. These must be carefully rolled, beginning with the long side and rolling till the point is reached. Put a drop of water under the point to keep it from unrolling and put in a pan curving them to form a crescent. Let them rise again, and just before putting in the oven brush them over with the white of an egg slightly beaten with a teaspoonful of water.

These can be made into “Pocketbook Rolls” by cutting the four-inch squares in two-lengths ways and folding twice, putting a bit of butter between.

Biscuits

Take two cups of risen dough and add one tablespoonful of shortening. Knead well and form into biscuits. To have every biscuit an outside one, invert a greased bowl in the middle of a round pan and put the biscuits about it.

For rolls the dough may be rolled out and cut with a round cutter and folded as for Parker House Rolls.