SOME USEFUL RECIPES.

New Zealand Mail, Issue 1354, 10 February 1898, Page 16

SOME USEFUL RECIPES.

BREAD ROLLS, &c. MILK ROLLS. j Take 31b flour, fib of butter, 10 eggs | roughly beaten, rather more than 1 quart | of milk, the grated peel of lemon, and a , lump of yeast as large as an egg. Knead all these ingredients very thorougly for an hour the day before they are to be baked. Form them into rolls on a buttered tin over might, brush them over with the yolk of an egg, and bake them the next day in a moderate oven. If the bread is made at home the rolls will do best put into the oven directly after the bread has been taken out. Or : Take yeast, and work it well with about 21b of flour in the course of the afternoon. Put it m a warm place to rise for a couple of hours, then work into this patiently and thoroughly Hlb of butter, j pint of cream, 12 eggs, the grated peel of 1 lemon, 21b of sugar and about 21b more of flour, to bring the dough to the proper consistency. Knead this thoroughly-with a little salt, then put the dough into moulds, or on well buttered tins, and bake the next morning in a moderate oven. PLAIN ROLLS. Mix together thoroughly 11b of flour with fib of butter; when this has been

well -kneaded add about 1 pint of lukewarm cream, a lump of yeast (about the size of a walnut) and a little salt. Work the dough well, till it comes away from the pan, and add 3 whole eggs, dropping them in at short intervals one after the other, still kneading all the time. Put the dough into plain moulds; or arrange them in separate lumps on a well buttered tin ; brush them over with the yolk of an egg ; stand them in a warm place to let them rise, and when they have done so sufficiently bake them in a moderate oven.

SELF RAISING FLOUR is easily made. The ingredients required for about 141 bof flour are: 2 oz. of ground rice and carbonate of soda respectively, loz each of tartaric acid and cream of tartar, and loz of sal volatile. Dry, / pound and sift these thoroughly, also dry' the flour. First mix the latter witb-the grounn rice, then shake together, and sift the other ingredients two or three times. Mix them all with the flour and ground rice, and keep them ih a dry place till wanted. WHOLEMEAL BREAD. This can be varied by using different proportions of wholemeal and flour to suit different people’s taste and digestion. Take equal quantities of meal and floursay, one gallon each; work it as for bread with 21oz of fresh German yeast, or two tablespoonfuls of well-washed beer yeast. Add to this four to six tablespoonfuls of salt and a good three quarts of warm water, or milk and water. This bread requires much more moisture than the ordinary white bread, k Cover the mixture with a blanket, and let it rise for quite'an - hour and a half the first time. Then work the dough thoroughly, beating and kneading it well, and let it rise for another hour. Bake it well in a moderately hot oven. Another way : —To 71b of wholemeal take 3£lb of flour, salt to taste, and three dessertspoonfuls of solid beer yeast (or just under 2oz of German yeast); or about four and a half pints, of liquid. Another way : —Use no flour at all, but 1 gallon of whole meal, l\oz of German yeast, or three dessertspoonfuls of beer yeast; work and bake' as above, .ffhe proportion of salt for relieving the''insipidity of this bread is about loz to a gallon of flour or meal. Less yeast will be needed in summer than in winter; and, in the former season, the liquid used to mix it should be cooler than in winter. You can, of course, decrease or increase the quantities according to the above proportion. BREAKFAST ROLLS'. Warm loz of butter in a gill, of milk, then mix into it a teaspoonful of yeast and a little salt; put lib of flour in a pan, make a hollow in the centre, and pour into it the yeast, butter, &c., cover the pan with a double cloth or blanket, and set it in a warm place to rise. When it has risen well knead it thoroughly, make it quickly into rolls (these quantities will make six good sized rolls), let it rise again for a few minutes, and bake in a quick oven. If richer ones are desired add an e ag to the dough and double the quantity of butter. They will take from 15 to 20 minutes to bake. Brush the tops over with yolk of egg or a little milk before putting them in the oven. FRENCH ROLLS. Sift loz of baking powder and a tablespoonful of salt into ilb of flour, then work into this £oz of butter; beat up a whole egg in about a gill of milk, and add / this gradually to the flour working it all into a nice dough; form this into two oblong rolls, set them on a sheet of buttered paper on a baking tin, and bake for about 20 minutes, watching theracarefully so as not to let them overcolour; brush tfce tops over with a little milk when placing them in the oven. LITTLE DINNER ROLLS. Mix Mb of good flour with ioz of bakino' powder and a saltspoonful of salt, , then rub into it 4oz of butter, and mix it to dough with about a gill of milk or watrr added gradually, handling the dough as little as you can. When well mixed shape it into little rolls of miniature loaves, : and set each in a small well buttered ' patty pan (this quantity should make from Bto 10 rolls); place these on a baking sheet in a fairly quick oven, and as goon as the rolls have risen and are lightly browned they are ready.