½ cup sugar
1 teaspoon salt
2 eggs, beaten
1 teaspoon grated lemon rind (if desired)
5 cups sifted flour (about)
Soften yeast in lukewarm water. Scald milk. Add butter, sugar and salt and cool to lukewarm. Add 2 cups flour and beat well. Add yeast, eggs and lemon rind. Blend thoroughly. Add remaining flour to make a soft dough. Turn out on lightly floured board and knead until satiny. Place in a greased bowl, cover and let rise in warm place (80° to 85°F.) until doubled in bulk. Punch down and form into smooth ball. Grease surface lightly, cover and put into refrigerator. To use, remove dough from refrigerator and punch down. Mold at once into rolls, tea rings or coffee cakes, or if preferred, let dough stand in warm room for an hour, punch down and mold. Place in greased pans and let rise until doubled in bulk. Bake in moderate oven (375°F.) 20 to 25 minutes for rolls, 25 to 30 minutes for coffee cakes. Yield: about 3½ dozen rolls or two 12-inch tea rings.
Casserole Dishes
Colorful, tasty, all-in-one dishes—casseroles—are ideal as the main dish for luncheon or supper. They are the solution to clever disguising of left-over foods. They are the answer to time-saving, before-hand meal preparation. The casserole dish can be prepared several hours in advance, refrigerated, and later placed in the oven so as to be piping hot by meal time.
As a rule, casserole dishes are made up of various combinations of a protein food, a starch, a vegetable, and a sauce. The sauce is either white sauce, plain or varied, or a cream soup. The starch may be noodles, spaghetti, macaroni, crackers, potatoes or potato chips, bread crumbs or a cereal. The protein food may be meat, fish, poultry or cheese. Often the vegetables and protein foods are leftovers which are cleverly combined to appear dressed-up in a new attire.