Process: Put Cottolene, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth. Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture:
Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven.
SALAD ROLLS
1 cup scalded milk.
1½ cups flour.
3 tablespoons sugar.
1/8 cup melted Cottolene.
1 teaspoon salt.
2 eggs well beaten.
1 compressed yeast cake dissolved in
¼ cup lukewarm water.
¾ teaspoon grated lemon rind.
Flour.
Process: Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one-half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thickness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a buttered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk.
CINNAMON ROLLS
2 cups scalded milk.
2/3 cup sugar.
1 compressed yeast cake in ½ cup lukewarm water.
1 teaspoon salt.
4 tablespoons granulated sugar.
3 eggs lightly beaten.
½ teaspoon cinnamon.
1/3 cup Cottolene.
Flour.
Process: Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft butter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy.
BLUEBERRY TEA CAKE
3 tablespoons Cottolene.
½ cup sugar.
1 egg.
22/3 cups bread flour.
4 teaspoons baking powder.
1 teaspoon salt.
1 cup milk.
¾ cup berries.