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.
- 1 cup scalded milk
- 1⁄3 cup butter, or butter and lard
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 egg
- 1⁄3 yeast cake dissolved in
- 1⁄4 cup lukewarm milk
- 1⁄2 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.
- 1 cup scalded milk
- 4 yolks of eggs
- 3 eggs
- 2⁄3 cup butter
- 1⁄2 cup sugar
- 2 yeast cakes
- 1⁄2 teaspoon extract lemon or
- 2 pounded cardamon seeds
- 42⁄3 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 floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners’
