War-time breads and cakes by Handy Amy L. (Amy Littlefield)

Author:Handy, Amy L. (Amy Littlefield)
Language: eng
Format: epub, pdf
Tags: Bread, Cake
Publisher: Boston, New York, Houghton Mifflin company
Published: 1918-03-25T05:00:00+00:00

again. After this each time it rises push it down until it is time to make into rolls.

Turn the dough on to the board and roll half an inch thick. Cut into four-inch squares and then cut these once across into triangles. These must be carefully rolled, beginning with the long side and rolling till the point is reached. Put a drop of water under the point to keep it from unrolling and put in a pan curving them to form a crescent. Let them rise again, and just before putting in the oven brush them over with the white of an egg slightly beaten with a teaspoonful of water.

These can be made into "Pocketbook Rolls" by cutting the four-inch squares in two-lengths ways and folding twice, putting a bit of butter between.

Biscuits

TAKE two cups of risen dough and add one tablespoonful of shortening. Knead well and form into biscuits. To have every biscuit an outside one, invert a greased bowl in the

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