391.—SWEDISH COFFEE ROLLS
| 1 cup scalded milk | ½ yeast cake |
| 1/3 cup shortening | ¼ cup lukewarm water |
| 1 teaspoon salt | 3½ cups flour |
| ¼ cup sugar | 1 teaspoon cinnamon |
| 1 egg well beaten | 2 tablespoons sugar |
Scald milk, add shortening, salt, and sugar; when lukewarm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing.
392.—RAISED MUFFINS
| ½ cup boiling water | 1 egg |
| ½ cup scalded milk | ¼ yeast cake |
| 1 teaspoon salt | ¼ cup lukewarm water |
| 2 tablespoons sugar | 2½ cups flour |
| 2 tablespoons shortening |
Pour water and milk over salt, sugar, and shortening; when cool add beaten egg, yeast dissolved in water, and flour; beat well and let rise over night; beat again; fill greased muffin pans two-thirds full, let rise, and bake in a hot oven thirty minutes. Or place greased muffin rings on a hot greased griddle, fill two-thirds full, and cook on top of range about twenty minutes, turning when half cooked.
393.—RAISED CORN MUFFINS
| 1 cup scalded milk | ¼ yeast cake |
| 4 tablespoons shortening | ¼ cup lukewarm water |
| 4 tablespoons sugar | 1 cup corn meal |
| 1 teaspoon salt | 1½ cups flour |
Add shortening, sugar, and salt to milk; when lukewarm add yeast dissolved in water, corn meal, and flour; beat well, let rise over night; beat well, half fill greased muffin rings, let rise until nearly double, and bake in hot oven half an hour.