Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions by Mary A. Wilson
page 37 of 788 (04%)
page 37 of 788 (04%)
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Work or knead until smooth and elastic. Place in a greased bowl and let rise for three hours; now turn on board, divide into eight pieces and mould into balls. Cover and let rise for ten minutes. Now roll out one-half inch thick. Brush with shortening, strew with brown sugar and nuts. Roll like jelly roll and then flatten well with rolling pin. Place in a greased pan, cover and let rise for one-half hour. Now cut down the entire length of the dough, leaving two inches on each end. Wash with egg wash and bake twenty minutes in hot oven. Sprinkle with sugar, then return to oven five minutes. SWEET DOUGHS In the days of long ago, yeast, ammonia, pearl ash, honey water and a treacle mixture were used to lighten cakes--before the time of dependable baking powder. In Europe the housewife makes from bread dough delicious cakes with yeast. These provide splendid variety. They include savarins, babas, and yeast-raised fruit cakes. Many women fail in making these delicious goodies because they do not realize that the addition of large amounts of sugar, fruit, shortening and eggs to yeast dough, unless carefully handled, is apt to produce heavy, moist cakes that lack the light, velvety texture which makes cake a success. The addition of nuts, cake crumbs and fruit will afford a large variety. |
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