The Rocky Mountain Cook Book : For High Altitude Cooking. Caroline Trask Norton

      BARLEY AND WHEAT BREAD.

      Prepare as above, using two (2) cups of barley flour and the rest wheat flour. Molasses can be used in place of sugar.

      FRENCH ROLLS.

      Soften one yeast cake in half a cup of lukewarm water. Stir in flour enough to make a stiff dough. Knead and shape into a ball, score on the top in two parallel cuts. Put the dough in a bowl of lukewarm water, the cuts upward, and set aside in a warm place. In a few minutes the ball will swell and float, then remove to a pint of lukewarm water in which one-fourth cup of butter has been melted. Add two teaspoonfuls of salt and flour to make a stiff dough, knead fifteen minutes. Set aside until it has risen twice the bulk, then shape in rolls. Take a small ball of the dough, roll under the hand to give an oblong shape with pointed ends. Set some distance apart on the baking pan and let rise to double the bulk. Score the tops diagonally with a sharp knife. When nearly baked brush over the tops with milk. Return to the oven to finish baking.

      BEATEN BISCUIT.

      4 cups flour.

      1/4 cup lard.

      1/2 teaspoonful salt.

      1 cup cold water.

      Rub lard and salt in the flour and mix with the water to a stiff dough. Knead ten minutes, then beat hard with a rolling pin or beater, turning it over and over until it begins to blister and is light and puffy. Then cut with a small biscuit cutter, place some distance apart on the pan, prick with a fork. Bake in a hot oven twenty minutes.

      GERMAN COFFEE CAKE.

      Dissolve one yeast cake in one-half cup warm water, add it to one cup of scalded and cooled milk, with flour enough to make a stiff batter. Let rise. When light and bubbly add one-third cup melted butter, one-fourth cup sugar, one-half teaspoonful salt, one egg, well beaten, grating of lemon rind and flour to make a stiff batter. Beat well. Let rise twice the bulk, then spread in a dripping pan, cover and let rise again. When risen, brush over with beaten egg and dust with sugar and cinnamon mixed. Bake in a hot oven twenty minutes.

      RUSKS.

      1 cup scalded milk.

      2 tablespoonfuls butter.

      2 tablespoonfuls sugar.

      2 eggs.

      1 yeast cake.

      1/2 teaspoonful salt.

      Flour.

      Make a sponge of the milk, salt and yeast that has been dissolved in half a cup of warm water. Add flour enough to make a pour batter. When it is light and full of bubbles, add the butter, sugar and well beaten eggs. Stir in enough flour to make a stiff dough. Knead it twenty minutes. Let it rise to double the bulk. Then mould with the hands into oblong biscuits the shape of an egg. Place them in the baking pan near together, let rise double the bulk. When ready for the oven brush over the top with milk and sprinkle sugar over them, if liked sweet. Bake in a hot oven about twenty minutes.

      BRIOCHE CAKES.

      1 cup of scalded milk.

      1/3 cup sugar.

      1/2 yeast cake.

      1 1/2 cups flour.

      2 eggs.

      1/3 cup melted butter.

      1/4 teaspoonful salt.

      Grate rind of half lemon, and juice of half lemon. Dissolve yeast in lukewarm milk, then add to it one and one-half cups of flour and the sugar and salt; cover well, rise until light and bubbly, then add well beaten eggs and remaining ingredients, adding a cup and one-half more of flour, beating it in well. Let rise twice the bulk, then roll on slightly floured board. Roll half an inch thick, spread with softened butter, fold both sides to the center, to make three layers; cut off strips three-fourths of an inch wide. Cover and let rise. Take each piece and fold the ends together, forming a circle. Let rise again twice the size and bake twenty minutes.

      ZWIEBACK.

      Make the receipt for rusks in one large loaf the same shape as the rusks, or two loaves can be made from it, if liked small. Rise and bake well. When cold, cut in half-inch slices and dry them in a very slow oven, until dried through and of a deep yellow.

      BREADS WITH BAKING POWDER.

      All measurements level, with the exception of baking powder, which is measured rounding with the side of the can.

      Sift flour before measuring.

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      BAKING POWDER BISCUITS.

      2 cups white flour.

      1/2 teaspoonful salt.

      2 teaspoonfuls baking powder.

      2 tablespoonfuls butter. (Lard can be used if wished).

      Milk to make a soft dough.

      Sift flour, salt, baking powder together, rub in the butter, add the milk gradually, cutting it in with a knife. Turn onto a well-floured board, knead it quickly to get in shape. Roll out half an inch thick. Cut in biscuits and bake in a hot oven at once.

      ENTIRE WHEAT BISCUITS.

      Make the same as baking powder biscuits, using the entire wheat flour with one-third white flour.

      CREAM SCONES.

      2 cups flour.

      2 teaspoonfuls baking powder.

      1/4 teaspoonful salt.

      2 tablespoonfuls butter.

      2 eggs.

      1/3 cup cream.

      Sift dry materials together, work in the butter with the fingers, beat eggs well and add to the cream. Stir this into the dry materials and butter. Roll out three-fourths inch thick. Cut in diamond shape; brush over with white of egg, slightly beaten, sprinkle with powdered sugar. Bake ten minutes in hot oven.

      SHORT CAKE.

      4 cups flour.

      3 teaspoonfuls baking powder.

      1/2 tablespoonful salt.

      8 tablespoonfuls butter.

      Milk enough to roll out.

      Sift dry materials together, mix in the butter with the fingers, then add milk gradually. Do not use more flour than necessary to roll. Divide the dough in halves. Roll out one-half inch thick, place one-half in buttered pan, spread over with melted butter, place the other half on top of it and bake twenty minutes in hot oven. Remove from pan. Take top layer off. Butter the inside well of both layers. Cover the bottom layer thickly with crushed sweetened fruit and a layer of whipped cream. Place the other layer on top. Cover the top with whipped cream, colored with the fruit juice if liked, or fruit sprinkled over the top. Serve while warm.

      CREAM MUFFINS.

      2 cups flour.

      1/2 teaspoonful salt.

      2 teaspoonfuls baking powder.

      1 cup cream.

      2 eggs, beaten separately.

      Mix in order given, sifting dry materials together. Add cream and yolks well beaten, then fold in the whites stiffly beaten. Bake in gem pans to serve at once.