File:The pride of the household; the bakers' complete management (1900) (14773630585).jpg

Identifier: prideofhousehold00hein (find matches)
Title: The pride of the household; the bakers' complete management
Year: 1900 (1900s)
Authors: Heinzer, Melton Anthony. (from old catalog) Heinzer, Katie Margaret. (from old catalog)
Subjects: Baking
Publisher: (n.p.)
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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f flour,i cup of lard. HOW TO MIX. Dissolve the yeast in lukewarm milk or water and pourit into a wooden bowl, then add in the lard, butter, cinna-mon, salt and sugar and mix lightly, then add in the flourand mix thoroughly. This dough will rise in 3 hours, thenplace it on a table and roll it one-half inch thick with arolling-pin and spread a handful of currants on it, then rollit up with the hands and flatten it down i inch thick and 4inches wide, then cut off pieces i inch wide (crosswise) andplace them close together on a greased, flat pan, and letthem rise one-half hour in warm weather and 45 minutes incold weather. Bake them in a moderate oven. HOW TO ICE CINNAMON BUNS. I cup of pulverized sugar.I teaspoonful of flour. Mix flour and sugar with enough water to make it runfreely, then wash them over the top, while hot, withabrush and place them in the oven until dry (5 minutes). This will make 36 buns. They will bake in 20 minutes. Copyright, 1900, by M. A. & K. M. Ileiuzer.177
Text Appearing After Image:
Copyright, 1900, by M. A. & K. M. Heinzer. TEA RUSK. 178 Tea Rusk. I pint of milk (lukewarm). 1 teaspoonful of salt. 2 tablespoonfiils of butter.2 table spoonfuls of lard. 4 tablespoonfuls of sugar.^ teaspoonful of cinnamon,^ ounce of compressed yeast.2 eggs.7 cups of flour. HOW TO MIX. Dissolve yeast in lukewarm milk and pour it intO awooden bowl, then add in the salt, lard, butter, eggs, sugarand cinnamon and mix lightly, then add in the flour andmix thoroughly. This dough will rise in 3 hours. Whendone, lap the dough over and let it stand one-half hourlonger, then place the dough on a table and break off smallpieces the size of a walnut and roll them round and placethem close together in a high bread pan, then let them rise45 minutes, and bake them in a moderate oven. Whenbaked, wash them over the top with molasses. These will bake in one-half hour. This will make 18 or 24 rusk. Copyright, 1900, by M. A. & K. M. Heinzer. i 1/9

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