831. Parkerhouse Rolls. 2 cups warm milk, 1 yeast cake, 2 cups sifted flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, 2 tablespoonfuls melted butter and 1 egg; dissolve the yeast in a little warm milk; sift the flour into a bowl, add sugar and salt, make a hollow in center and put in the yeast and some of the milk; commence mixing it with the right hand; next add the egg, butter and the remaining milk; set it in a warm place till very light; then work with sufficient sifted flour into a soft dough and let it rise again till very light; then roll it out 1 inch in thickness and cut into rounds with a cake cutter; brush the rounds with melted butter, double them over and set in buttered pans 1 inch apart; let them rise to double their size and bake to a fine golden color; while hot brush them over with melted butter.

832. Bread. 2 quarts flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, small tablespoonful lard or butter, 1-1/2 pints lukewarm water, 1 of Fleischmann’s yeast cakes. Break the yeast cake into a cup, add 1 teaspoonful sugar and sufficient lukewarm water to fill the cup, set it in a warm place till the yeast rises to the surface. Sift flour, sugar and salt into a bowl, add the lard or butter and rub it fine in the flour; then make a hollow in centre of flour, pour in the yeast and the remaining water, stir it with a spoon into a stiff dough, turn it on to a floured board and work it with the hands and some flour until it does not stick to the hands; return the dough to the bowl, cover and let it stand in a warm place to rise. When the dough has risen to double its size, butter 2 brick-shaped pans or use the crusty bread pans, dust them with flour, divide the dough into 2 equal parts, mould them into loaves on the board, put them into the buttered pans, cover and let stand till the dough is to top of pan, place it in medium hot oven and bake 1 hour. If the bread is to be mixed at night take only 1/2 yeast cake, otherwise proceed the same as above.