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

set in the oven to dry. _Nut Buns_--Add 1 cup coarse chopped nuts to dough after first rising. _Currant Buns_--1 cup of currants in place of nuts in above, with or without 3 or 4 teaspns. ground coriander seed or ½ teaspn. ground anise seed. Raisins cut in quarters may be substituted for currants, with any desired flavor, and nuts and raisins may be used for Fruit and Nut Buns, and dried blueberries for Blueberry Buns. =Beadles= Mix universal crust stiff at first; after rising twice, roll ⅓-½ in. thick, cut out with large round cutter, wash with mixture of beaten yolks, milk and sugar flavored with lemon (grated rind may be used) and dust the center with sugar, then draw over three sides of each toward the center to form a triangle, but far enough apart to leave an opening in the center to show the washed part. Brush with milk. When light bake in quick oven. Four sides may be drawn over, making a square instead of a triangle. When baked, a little jelly may be dropped in the center for Jelly Beadles; cream puff filling for Cream Beadles, or thick prune marmalade for Prune Beadles. =Sr. Purdon’s Lemon Buns= _Sponge_-- 1¼ cup milk 2½ tablespns. sugar 1 cake yeast 2 cups flour _When light_-- ½ teaspn. salt ⅓ cup oil or butter 3 tablespns. sugar ½ cup seeded raisins in quarters ½ teaspn. lemon extract, or grated rind of lemon flour for soft dough Let rise, shape as desired, when light brush with milk, bake. =Bread Sticks= Work the white of one egg into a pint of light bread dough, mold into slender sticks, place in stick pans, let rise, brush with milk or white of egg and water; bake in hot oven. Or, roll shortened dough to the size of a pencil and 6-8 in. long. Lay on tins, let rise a little, bake in moderate oven. Serve with soups or warm drinks. =Crumb Cakes= 1 cup milk or water 1 tablespn. oil ⅔ cup flour ¼ teaspn. salt ⅓ cake compressed yeast 1 egg about