The Boston cooking-school cook book

scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar. Rusks (Zweiback) ½ cup scalded milk ½ teaspoon salt 2 yeast cakes ¼ cup sugar ¼ cup melted butter 3 eggs Flour Dissolve yeast cakes in milk; when lukewarm, add salt and one cup flour; cover, and let rise until very light; then add sugar, butter, eggs unbeaten, and flour enough to handle. Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two inches apart; let rise again and bake twenty minutes. When cold, cut diagonally in one-half inch slices, and brown evenly in oven. German Coffee Bread 1 cup scalded milk ⅓ cup butter, or butter and lard ¼ cup sugar ½ teaspoon salt 1 egg ⅓ yeast cake dissolved in ¼ cup lukewarm milk ½ cup raisins stoned and cut in pieces Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: Melt three tablespoons butter, add one-third cup sugar and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour. Coffee Cakes (Brioche) 1 cup scalded milk ¼ cup yolks of eggs ½ cup whole eggs ⅔ cup butter ½ cup sugar 2 yeast cakes ½ teaspoon extract lemon or 2 pounded cardamon seeds 4⅔ cups flour _French Confectioner_ Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on