Made by rolling dough between the hands into small oval shapes about a finger long, tapering at each end, and put together in pairs; or rolling into egg-shaped pieces and cutting them half through the middle. Another shape is first a ball, then cut it half through each way, top to bottom, and right to left. Long rolls are shaped and cut across in slanting cuts; or the whole mass of dough is rolled under the hand and made into a large ring, pinching the ends together; then cut half way through, two inches apart, with a pair of scissors. A knife dipped in melted Cottolene keeps these cuts from coming together.
WHOLE WHEAT GEMS
Mix with 2 cups of Gold Medal Whole Wheat Flour 1 tablespoonful sugar, ½ teaspoonful salt, 1 cup milk, well beaten yolks of two eggs, one cup water. Into this mixture add the beaten whites of the two eggs. Bake in hissing hot gem pans thirty minutes.
GENUINE PARKER HOUSE ROLLS
- 3 tablespoonfuls butter,
- 1 teaspoonful salt,
- ½ cup lukewarm water,
- 1 yeast cake,
- 2 cups fresh milk,
- 1 tablespoonful sugar,
- Whites two eggs,
- 6 cups Gold Medal Flour.
Scald the milk and add to it the sugar, salt and butter. Let it stand until lukewarm then add three cups of flour and beat for five minutes. Add the dissolved yeast cake and let it stand until very light and frothy; then the remaining flour. Let it rise again until it is twice its original bulk, place on your molding board, knead lightly and roll into a sheet half an inch thick. Take a large biscuit cutter and cut the dough into rounds, brush with melted butter, fold over and press the edges together. Place in a buttered pan one inch apart. Let them rise until very light and bake in a hot oven 15 minutes.
BOSTON MUFFINS
- 1½ pints Gold Medal Flour,
- ½ pint Corn Meal,
- 1 tablespoonful sugar,
- 1 teaspoonful salt,
- 2 teaspoonfuls baking powder,
- 1 tablespoonful butter,
- 3 eggs,
- 1 pint (full measure) milk,
- 1 teaspoonful extract cinnamon (which may be omitted without detriment).
Sift together Gold Medal Flour, corn meal, sugar, salt, and powder; rub in butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix into batter a little stiffer than ordinary griddle-cake batter. Have griddle heated regularly all over; grease it, lay on it muffin-rings, also greased; half fill them with batter. As soon as risen to tops of rings, turn them over gently with cake-turner; bake nice brown on either side. They should bake in 7 or 8 minutes.