Graham Rolls.—1 pint Graham flour, 1 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, ¾ pint milk. Sift together Graham flour, flour, salt, and powder; rub in the shortening; add milk, and mix the whole into smooth dough that can be handled—not too soft; flour board, turn it out, and form into rolls shape and size of large fingers. Lay them on baking-sheet ([fig. XIV]) so that they will not touch. Wash their surfaces with soft brush ([fig. XI]) dipped in milk to glaze them. Bake in hot oven from 10 to 12 minutes.
Breakfast Rolls.—1½ pints flour, ½ pint Indian corn meal (white), 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, ¾ pint milk. Sift together flour, corn meal, salt, and powder; rub in shortening; add the milk, mix smoothly into rather firmer dough than usual. Flour the board, turn out the dough, give it 1 or 2 turns to complete its smoothness. Divide it, thus prepared, into pieces size of an egg; again divide these in half, which roll out under the hand until they are long and half the size of one’s little finger. Lay on greased baking-tin ([fig. XIV]) so that they do not touch, wash them over with milk. Bake in hot oven 7 or 8 minutes.
Lunch Rolls.—1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 pint milk. Sift together flour, salt, and powder; rub in the shortening; add milk, mix to a smooth dough to be easily handled. Flour the board, turn out dough, give 1 or 2 quick kneadings to give it smoothness. Roll out little over ½ inch thick, cut out with round cutter about 2½ inches in diameter; lay them on greased baking-tin ([fig. XIV]), just touching (in rows evenly), wash over with milk, bake in fairly hot oven 25 minutes. Wash them over again with milk when taken from oven.
Twist Rolls.—Prepare dough as for lunch rolls. Cut in pieces size of egg. Roll each with hands into plain roll tapering at ends and 5 inches long. Lay 3 together; begin in middle and braid to end; turn over and braid opposite end. Mold and twist all the pieces of dough in the same way. Lay well apart on flat greased pans. Brush with milk, bake golden brown in very hot oven.
Dinner Rolls.—Prepare dough as for lunch rolls, but slightly stiffer. Knead and roll out quite thin. Cut in strips 3 inches wide. Roll strips up very tight; they should not be too thick. Lay well apart on greased flat pans, brush with milk, and bake in very hot oven.
French Rolls.—Make dough as for lunch rolls. Knead on board. Divide into pieces size of an egg. Form each into a short, thick, tapering roll. Put together by twos, side by side, pinching ends together a little. Place on flat greased pans. Brush with milk. Bake in very hot oven.
Parker House Rolls.—Prepare firm dough as for dinner rolls. Knead and roll out ½ inch thick. Cut into 3-inch circles. Press pencil down across middle of each; rub edges with soft butter. Double each, lay 1 inch apart on flat greased pans. Brush with milk, and bake in hot oven.
Fruit Rolls.—Mix together 1 quart flour, 1 teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder; rub in 2 tablespoons butter. Cut fine ¼ pound citron, seed and halve ¼ pound raisins. Mix fruit evenly with dry ingredients, make to a firm dough with milk. Knead on board for a moment, divide into pieces size of egg, make into long rolls, lay 1 inch apart on flat greased pans, brush with milk. Bake in a very hot oven.
Hot Biscuits, Cakes, and Muffins
Experienced housekeepers agree that breakfast is difficult to cater for. Even the appetite ordinarily easy to satisfy is likely to be captious when approaching the first meal of the day. Every article of food upon the breakfast-table, therefore, should be perfect—the coffee as clear as amber, the bacon white and crisp, the biscuits flaky, tender, delicious.