The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

bending a small round tin tube into that shape, that makes pretty soup crackers. Bake the dough in long slender rolls for Soup Sticks. =★ Rolls= _Dough_-- 1 pt. milk ½-1 cake compressed yeast or 2-4 tablespns. liquid yeast ½-¾ teaspn. salt 2 tablespns. oil about 3 pts. flour Add yeast to warm milk with flour for batter; let rise, add salt, oil, and flour to knead. Knead and pound dough until elastic. Let rise in bulk or roll out at once. 1 tablespn. of sugar is sometimes added to light sponge; also 1 egg or 2 yolks or 2 beaten whites. An excellent way is to let the dough rise in bulk after kneading, and when light, turn from the oiled bowl on to the board and roll out without mixing. For _Parker House_ rolls, roll dough ½ in. thick, cut out with large biscuit cutter, press across the center or a little one side of the center with a small round stick (the bakers have a piece of broom handle rubbed smooth with sandpaper) or knife handle, brush one side with oil or butter and fold the other side over, place on oiled and floured pan with spaces between so the shape will not be spoiled in baking. Let rise until very light, when nearly light, wring a cloth out of warm water, not too dry, and lay it over the rolls for a short time. Bake in quick oven. For _Crescents_, roll the dough as nearly square as possible, less than ¼ in. thick, cut into strips 7 in. wide, cut the strips into squares and the squares diagonally into halves; brush lightly with water, then commence to roll firmly from the long side, opposite the point of the triangle; leave the point underneath. Lay on the pans in the shape of a horseshoe, when light, bake in a quick oven. May brush with white of egg or thin cooked starch paste when nearly done. The _Vienna_ roll is made by shaping the same as the Vienna loaf (a little smaller at each end), about 6 in.