Cask & Barrel

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

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Prepare 1/2 recipe rich rolls. Add 3/4 teaspoon cinnamon to dry ingredients.

When dough is light, turn out on board; lightly knead in 1/2 to 3/4 cup raisins or currants. Shape into balls about 1 1/2 to 1 3/4 inches in diameter; place in greased square pan (8 by 8 by 2 inches).

Brush with diluted egg yolk; cover and let rise about 3/4 hour, or until doubled in bulk.

Bake in a moderate oven (375 F.) about 30 minutes.

When cool, make a cross of confectioners’ frosting on each bun; sprinkle lightly with confectioners’ sugar if desired.

 

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Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

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Milk, 1 cup
Shortening (part or all butter or margarine), 1/3 cup
Sugar, 1/2 cup
Salt, 1 1/2 teaspoons
Yeast, 2 packages
Water, warm, 1/4 cup
Enriched flour, sifted, about 5 cups
Eggs, beaten, 2

Bring milk to a boil; add shortening, sugar and salt; cool to lukewarm.

Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture; add about half the flour; add the beaten eggs; beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly.

Turn out on lightly floured board and knead about 10 minutes, or until smooth and satiny.

Place dough in a warm greased bowl; brush surface very lightly with melted fat; cover and let rise in a warm place (80 to 85 F.) about 2 hours or until doubled in bulk. Turn out on a board and shape into rolls as directed below.

Place on a greased baking sheet; cover and let rise 1/2 to 3/4 hour or until doubled in bulk.

Brush with milk, melted fat, diluted egg white or diluted egg yolk. Bake in a moderate oven (375 F.) 15 to 20 minutes.

Butterfly Rolls: Roll dough into a rectangle about 1/4 inch thick and 6 inches wide. Brush with melted butter or margarine and roll jelly-roll fashion. Cut in 2-inch widths. Make a depression down the center of each piece, using a small wooden handle for the purpose.

Finger Rolls: Shape into balls 1 to 1 1/2 inches in diameter; cover and let stand about 15 minutes; roll between hands until 3 or 4 inches long.

Parker House Rolls: Roll dough 1/4 to 1/2 inch thick; cut in rounds with a 2-inch biscuit or cooky cutter. Brush very lightly with melted butter or margarine. Make a crease across the center of each round, using the dull edge of a knife; fold over.

Westchester Rolls: Roll dough into an oblong about 1/4 inch thick and 9 inches wide. Brush with melted butter or margarine. Fold into thirds lengthwise so that the oblong will measure 3 inches wide. Cut crosswise in 1-inch widths.

 

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Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

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Milk, 1 1/2 cups
Shortening, 1/2 cup
Sugar, 1/4 cup
Salt, 1 tablespoon
Yeast, 3 packages
Water, warm, 1 1/2 cups
Eggs, 3
Enriched flour, sifted, 6 cups

Bring the milk to a boil. Add shortening, sugar, and salt. Reduce temperature to lukewarm.

Sprinkle yeast over the warm water and let stand 5 to 8 minutes. Stir, and add the milk mixture.

Add the eggs and mix well.

Add the sifted flour and mix until the dough is well blended. The dough will be softer than a kneaded dough.

Shape dough into 2 loaves on a well-floured board. Place in greased 9x4x3-inch pans, and cover.

Let rise in a warm place (80 to 85 F.) until double in bulk. (About an hour.)

Bake in a hot oven (400 F.) for 1 hour.

 

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Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

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Milk, 2 cups
Shortening (part of all butter or margarine), 1/4 cup
Sugar, 1/4 cup
Salt, 2 teaspoons
Yeast, 2 packages
Water, warm, 1/4 cup
Enriched flour, sifted, 5 to 6 cups

Bring milk to a boil, add shortening, sugar and salt; cool to lukewarm.

Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture; add about half the flour; beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly.

Turn out on lightly floured board, cover with mixing bowl and let rest 10 minutes, until smooth and satiny.

Place dough in a warm greased bowl; brush surface very lightly with melted fat; cover and let rise in a warm place (80 to 85 F.) about 2 hours or until doubled in bulk. Do not punch down. Turn out on board and shape into rolls as directed below.

Place on a greased baking sheet; cover and let rise 1/2 to 3/4 hour or until doubled in bulk.

Brush with  milk, melted fat, diluted egg white or diluted egg yolk. Bake in a moderate oven (375 F) 15 to 20 minutes.

Biscuit Rolls: Roll 1/2 inch thick; cut into 2-inch rounds with a biscuit cutter.

Bowknots: Roll pieces of dough into ropes about 1/2 inch in diameter and 6 to 8 inches long; tie each length loosely into a knot.

Cloverleaf Rolls: Shape dough into tiny balls; dip in melted fat and place 3 balls in each section of a greased muffin pan.

Crescents: Roll 1/4 of the dough into a circle about 9 inches in diameter and 1/4 inch thick, marking with a cake or pie pan to obtain an exact circle. Cut into 10 or 12 wedge-shaped pieces and roll each jelly-roll fashion, beginning at the round edge. Place on greased baking sheet with point of dough on the bottom. Curve each roll into crescent shape on the baking sheet.

Hot-Dog and Hamburger Rolls: Roll dough 1/2 inch thick; cut with a large biscuit cutter. For frankfurter rolls, let stand, covered, about 15 minutes, then gently stretch rounds into oval shape.

Poppy-Seed Braids: Roll pieces of dough into slender ropes about 1/4 inch in diameter and 12 to 14 inches long. Braid 3 ropes together; cut off into desired lengths and press ends together firmly. Sprinkle with poppy seeds.

Rose Rolls: Follow directions for bowknots. After tying, bring one end up and through center of knot and other end over the side and under.

 

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Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

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Milk, 2 cups
Shortening, 3 tablespoons
Sugar, 2 tablespoons
Salt, 2 1/2 teaspoons
Yeast, 1 package
Water, warm, 1/4 cup
Enriched flour, sifted, about 6 cups

Bring milk to a boil; add shortening, sugar and salt; cool to lukewarm.

Sprinkle yeast over water; after 5 to 8 minutes, stir and combine with cooled milk mixture; add enough flour to make a stiff dough; mix thoroughly.

Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny.

Place dough in a warm greased bowl; brush surface very lightly with melted shortening to prevent crust formation; cover lightly and let rise in a warm place (80 to 85 F.) about 2 hours, or until dough is doubled in bulk and remains indented when pressed with the finger.

Punch dough down thoroughly in the bowl; fold the edges in toward the center and turn over so that the smooth side is on top; cover and let rise again about 1/2 hour or until dough has almost doubled in bulk.

Turn out on board; divide in two equal portions and mold into balls; let rest, closely covered, for 10 minutes. Shape into loaves.

Place in two greased loaf pans (about 9 1/2 by 5 1/2 inches); brush tops with melted fat; cover and let rise about 1 hour or until doubled in bulk.

Bake in a hot oven (400 F.) for 40 to 45 minutes. Makes 2 1-pound loaves.

 

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Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.