Fifty-Two Sunday Dinners Part 58

2 cups rich sour milk.

1-1/4 teaspoons soda.

1 egg lightly beaten.

PROCESS: Mix and sift flour, salt and soda. Add sour milk and beat to a smooth batter. Add Cottolene and well-beaten egg; continue beating until ingredients are thoroughly blended. Batter should be smooth and creamy.

Drop by spoonsful on well-greased, hot griddle; grease griddle with melted Cottolene. Cook on one side and, when light and covered with bubbles, turn and cook on the other side.

WAFFLES

3-1/2 cups flour.

2 tablespoons baking powder.

1 teaspoon salt.

2 cups milk.

Yolks 4 eggs.

Whites 4 eggs.

1 tablespoon melted Cottolene.

PROCESS: Mix and sift dry ingredients, add milk gradually, beating constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle iron (use melted Cottolene for greasing waffle iron), browning first on one side, then turn iron and brown on the other. Serve with maple or lemon syrup.

GERMAN COFFEE CAKE

1 cup scalded milk.

3 tablespoons Cottolene.

1/3 cup sugar.

1/2 teaspoon salt.

1 compressed yeast cake dissolved in 1/4 cup lukewarm water.

1 egg well beaten.

1/2 cup seeded and shredded raisins.

Flour.

PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk.

When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth.

Add raisins, cover closely and set to rise. When light, spread dough in b.u.t.tered dripping pan one inch in thickness; cover and let rise again.

Before placing in the oven, brush over with beaten egg and cover with the following mixture:

Melt one-third cup b.u.t.ter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven.

SALAD ROLLS

1 cup scalded milk.

1-1/2 cups flour.

3 tablespoons sugar.

1/8 cup melted Cottolene.

1 teaspoon salt.

2 eggs well beaten.

1 compressed yeast cake dissolved in 1/4 cup lukewarm water.

3/4 teaspoon grated lemon rind.

Flour.

PROCESS: Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one-half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thickness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a b.u.t.tered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk.

CINNAMON ROLLS

2 cups scalded milk.

2/3 cup sugar.

1 compressed yeast cake in 1/2 cup lukewarm water.

1 teaspoon salt.

4 tablespoons granulated sugar.

3 eggs lightly beaten.

1/2 teaspoon cinnamon.

1/3 cup Cottolene.

Flour.

PROCESS: Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft b.u.t.ter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy.

BLUEBERRY TEA CAKE

3 tablespoons Cottolene.

1/2 cup sugar.

1 egg.

2-2/3 cups bread flour.

4 teaspoons baking powder.

1 teaspoon salt.

1 cup milk.

3/4 cup berries.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add egg beaten thick and light. Mix and sift flour (except three tablespoons), baking powder and salt; add to first mixture alternately with milk. Sprinkle remaining flour over berries and fold them in quickly. Bake in well greased shallow pan thirty minutes in a moderate oven. Serve hot with Hard Sauce or cream, or with b.u.t.ter.

DOUGHNUTS

3 eggs.

1-1/3 cups sugar.

3 tablespoons Cottolene.

5 cups bread flour.

1 teaspoon nutmeg.

2 teaspoons salt.

1-1/4 cups sour cream.

1-1/2 teaspoons soda.

PROCESS: Beat eggs very light without separating the whites and yolks; add sugar gradually, beating constantly; add Cottolene and continue beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to first mixture with sour cream. Chill dough, then toss on a slightly floured board, roll to one-half inch thickness; shape with cutter and fry in deep, hot Cottolene. Drain on soft brown paper. When cool, sprinkle with powdered sugar.

CRULLERS