Place the rolls in pans, giving them sufficient room to rise without touching. When they have a little more than doubled in size, brush the tops with beaten egg diluted with a little milk. Bake them in a quick oven for fifteen or twenty minutes.
For making braids, roll the dough into pencil-shaped pieces about half an inch in diameter and five inches long. Brush each one with melted butter. Press the ends of three pieces together and braid them. Let them rise to double in size, brush the tops with egg and milk, and bake for fifteen to twenty minutes.
Twists are made the same as braids, using two instead of three pieces of dough.
NO. 199. STRIPED BREAD AND BUTTER.
STRIPED BREAD AND BUTTER
For First Course with Oysters and Clams on the
Half Shell. For Fish and Salad Courses,
also for Afternoon Tea
Cut white and any kind of brown bread into slices from three eighths to half an inch in thickness. Spread each slice generously with butter which is soft enough to spread easily. Lay the slices together in alternating colors, two buttered sides coming together in each layer. When the pile of buttered slices is three and a half to four inches high, cut it into good shape, removing the crusts. Place the bread between two plates under a light weight and set it into the ice-box to harden the butter. When ready to serve, cut it into slices about as thick as the original slices, and then into strips.