Swedish Biscuit

One pint of milk, one tablespoonful of lard, three table-spoonfuls of sugar, one teaspoonful of salt, and one-half of a compressed yeast cake. Over hot water, scald the milk and set it aside to cool, adding to it the lard, sugar, and salt. When it is lukewarm stir in sufficient flour to make a batter, then beat in the yeast cake which has previously been softened in a little sweetened water. Add enough more flour to make a batter as stiff as you can stir. Cover, and set in a warm place for the night. In the morning work into the dough a piece of soft butter as large as the piece of lard, and if eggs are plentiful the biscuits are improved by working in an unbeaten egg, but this is not necessary. Knead upon the molding board, adding flour until it ceases to stick. When shaping them use just as little flour as possible, and make into round balls either by working on the board or by flouring the hands and rolling between the palms. Place in a dripping pan, an inch or more apart. Cover the pans with paper and set dough to raise. As they raise they will gradually flatten out. When light and fluffy bake in quick oven. This will make about three dozen biscuits.

Coffee Cakes

These coffee cakes are made from the same dough as the Swedish biscuits, except that a little more shortening, than is directed, is worked in, in the morning. When ready to shape them stir enough powdered cinnamon into about three tablespoonfuls of sugar to give it a brownish color. Take a piece of dough two-thirds the size of a biscuit and roll it either on the board or between the hands, until you have a long round strip like a pencil, six or seven inches in length. Drop it lightly upon the board, coiling it round and round, and then lightly drop it into the cinnamon and sugar, and from there to the pan to raise. Bake in a quick oven until a golden brown.

Bread Puffs

Knead raised bread dough and roll three-fourths of an inch thick. Cut in squares, rounds, or strips, and fry in deep fat hot enough to brown a bit of bread in 60 counts.

Parker House Rolls

Put one-half cake of compressed yeast to soak in one-half cupful of lukewarm water. In a mixing bowl place four cupfuls of flour, two tablespoonfuls of sugar, a little salt, two tablespoonfuls of butter, one of lard, and two cupfuls of boiling milk. When lukewarm, add dissolved yeast, stir well, and set in a warm place to rise, adding sufficient flour to make a soft dough. After the dough has risen to double its size, form into rolls, adding no flour at this time, but rubbing the fingers and board with the butter, if necessary, to prevent it from sticking. Roll one-half inch thick, cut with a small biscuit cutter, then roll each biscuit to make them oblong in shape, spread with a little butter, fold over, and place on the baking pan. Let them rise before baking. If mixed in the morning, knead at noon. This quantity will make three dozen rolls.

Pennsylvania Dutch Bread

Four cupfuls of soft bread sponge, one and one-half cupfuls of sugar (or a little less), one cupful of currants and raisins (seed the raisins), two eggs beaten separately, and enough flour to make stiff. Do not knead, but stir with a wooden spoon, then set it to rise, and when twice its original size, bake in two bread pans.