From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Reception Rolls

• 1 1/2 cups scalded milk
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1/4 cup shortening
• 1 yeast cake
• 1/4 cup lukewarm water
• White 1 egg
• 3 1/2 cups flour

Put sugar, salt, and shortening (using one-half butter and one-half lard) in a bowl, pour over milk.

When mixture is lukewarm, add the:
- yeast cake, dissolved in lukewarm water,
- white of egg beaten until stiff, and
- flour.

Toss on a slightly floured board and knead. Return to bowl, cover and let rise until mixture has doubled its bulk.

Again toss on a slightly floured board, shape, place in buttered pan, cover, again let rise, and bake in a hot oven twenty minutes.

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Rasped Rolls

• 1 1/2 cups scalded milk teaspoon salt
• 2 tablespoons butter
• 1/2 tablespoon sugar
• 3/4 teaspoon salt
• 1 yeast cake
• 2 tablespoons lukewarm water
• 3 1/2 cups flour

Add butter, sugar, and salt to milk, and when lukewarm add yeast cake dissolved in water, and three cups flour. Beat five minutes, cover and let rise until mixture has doubled its bulk.

Cut down, add remaining flour and beat five minutes.

Cover and again let rise. Toss on a slightly floured board and knead thoroughly.

Shape in biscuits, then roll from centres, using the hands, forming rolls four inches long and pointed at ends, arrange on a buttered sheet.

Cover, let rise, and bake in a hot oven. Cool slightly, remove outside crust with grater, return to oven and bake five minutes.

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Crossett Rolls

Scald one cup milk, turn into mixing bowl (without a lip), and add:
• one tablespoon lard
• one tablespoon sugar, and
• three-fourths teaspoon salt.

When lukewarm, add one yeast cake, dissolved in one-fourth cup lukewarm water, and flour to knead, the amount required being about two and one-half cups.

Toss on a slightly floured cloth, knead, return to bowl, cover and let rise until mixture has doubled its bulk.

Put in ice box and let stand until chilled.

Toss on a floured cloth, pat and roll into a long rectangle one-fourth inch in thickness. Dot over with four tablespoons butter and fold from ends towards centre, making three layers.

Turn half-way around, pat, roll out as before and dot over with butter; repeat twice.

Put in ice box and let chill for two hours.

Toss on a floured cloth, pat and roll as thin as possible. Cut in four-inch squares and squares in halves on the diagonal, using a sharp knife.

Roll, beginning on the diagonal (as shown in illustration), and shape in crescent fashion.

Place on buttered sheet, again chill in ice box twenty minutes and bake in a hot oven.

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Butterfly Rolls

• 1/2 cup butter
• 1 cup boiling water
• 2/3 cup sugar
• 1/2 yeast cake
• 2 eggs
• 1 teaspoon salt
• 2 teaspoons lemon extract
• 4 1/2 cups flour
• Sugar and cinnamon

Put butter and sugar in bowl, pour on boiling water and when lukewarm, add yeast cake, broken in pieces.

Add eggs, unbeaten, salt, and lemon extract; then add flour gradually, while beating constantly, using the hand.

Cover and let rise. When mixture has doubled its bulk, knead and again let rise.

Toss on a floured cloth, pat with rolling pin to one-fourth inch in thickness and roll in rectangular shape.

Brush over with melted butter, sprinkle with sugar and cinnamon and roll like a jelly roll.

Cut crosswise in one-inch pieces; then each piece nearly in halves, crosswise, and turn over in such a way as to leave a surface of layers on top.

Shape, using fingers, to represent a butterfly.

Insert two currants in each, place on a buttered sheet, cover, and again let rise.

Brush over with milk or yolk of egg diluted with water, and bake in a hot oven.

(The sprinkling of sugar and cinnamon may be omitted.)

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Cream Bread Fingers

• 1/2 cup heavy cream
• 2 tablespoons sugar
• 1/4 tablespoon salt
• 1 yeast cake
• 1/4 cup lukewarm water
• 1 1/2 cups flour

Scald cream, and add sugar and salt.

When lukewarm, add yeast cake dissolved in lukewarm water and flour.

Toss on a slightly floured board and knead.

Return to bowl, cover, let rise.

Toss on a slightly floured board, and pat and roll to one-fourth inch in thickness.

Shape with a lady finger cutter, first dipped in flour, arrange on a buttered tin sheet, cover, again let rise, and bake in a moderate oven.

Brush over with two tablespoons milk, mixed with one tablespoon sugar, and return to oven to glaze.

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Fried Bread

Toss a piece of raised bread dough on a floured cloth and pat and roll to one-eighth inch in thickness.

Cut in strips two and one-half inches wide and cut strips in squares or diamond-shaped pieces.

Cover and let stand from ten to fifteen minutes. Fry in deep fat until well puffed and delicately browned; drain on brown paper and serve with maple syrup.

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Holland Brioche Cakes

• 1 cup scalded milk
• 1/3 cup sugar
• 1/3 yeast cake
• 1 1/2 cups flour
• 2 eggs
• 1/3 cup melted butter
• 1/4 teaspoon salt
• Grated rind 1/2 lemon
• Juice 1/2 lemon
• 1 1/2 cups flour

Add sugar to milk, and when mixture is lukewarm, add yeast cake broken in pieces.

When yeast cake is dissolved, add flour, cover and let rise until full of bubbles.

Add eggs, well beaten, and remaining ingredients.

Cover and again let rise. Toss on a slightly floured board, pat and roll in long rectangular piece one-fourth inch thick.

Spread with softened butter and fold from sides towards 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’ sugar, moistened with boiling water to spread and flavored with vanilla.

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Tea Cakes

• 1 cup scalded milk
• 4 tablespoons butter
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 yeast cake
• 2 tablespoons milk
• 1 egg
• 3 cups flour

Add butter, sugar, and salt to scalded milk.

When mixture is lukewarm, add yeast cake dissolved in two tablespoons milk, egg slightly beaten, and flour.

Cover and let rise until mixture has doubled its bulk.

Cut down and fill buttered muffin tins two-thirds full. Cover, again let rise, and bake in a moderate oven.

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Flume Flannel Cakes

• 1 1/2 cups milk
• 1/4 cup sugar
• 1/2 cup butter
• 1/2 teaspoon salt
• 1/2 yeast cake
• 4 cups flour
• Whites 2 eggs

Scald milk and add sugar, butter, and salt.

When lukewarm, add yeast cake and when yeast cake is dissolved flour.

Mix thoroughly and add egg whites beaten until stiff.

Cover and let rise over night.

In the morning cut down, turn into buttered iron gem pans, having pans one-half full of mixture. Let rise, and bake in a hot oven twenty minutes.

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Sally Lunn Tea Cakes

• 2 tablespoons butter
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup scalded milk
• 1/2 yeast cake
• 1/4 cup lukewarm water
• 3 eggs
• flour

Put butter and sugar and salt in bowl, pour over scalded milk.

When lukewarm, add yeast cake dissolved in lukewarm water, eggs well beaten, and enough flour to make a stiff batter.

Cover and let rise until very light.

Fill buttered muffin tins (set in buttered dripping pan) one-half full of mixture; cover, again let rise, and bake in a hot oven.

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Russell Buns

• 1 1/4 cups scalded milk
• 1 yeast cake
• 1/4 cup lukewarm water
• 3 3/4 cups flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 eggs
• 1 tablespoon butter
• 1 tablespoon lard
• 1/2 cup currants

Break yeast cake in pieces, dissolve in water and add milk after it has become lukewarm.

Add three cups flour, cover and let rise until mixture is light.

Add remaining flour with other ingredients, except currants, cover and again let rise until mixture has doubled its bulk.

Turn on a floured cloth and knead in the currants.

Shape in the form of biscuits, place in buttered pan close together, cover and let rise.

Brush tops with milk and bake in a hot oven twenty-five minutes.

Take from oven, brush over with melted butter and sprinkle with powdered sugar.

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Hot Cross Buns

• 1 cup scalded milk
• 1 tablespoon sugar
• 1 yeast cake
• 1 cup flour
• 2/3 teaspoon salt
• 1/4 cup butter
• 1 tablespoon lard
• 1/4 cup sugar
• Grated rind 1/2 lemon
• 1/2 cup raisins or currants
• Flour

Add sugar to milk, and when lukewarm, add yeast cake, broken in small pieces.

Cover and let stand twenty minutes.

Add one cup flour, and salt; cover and let rise until light.

Work butter and lard until creamy and add sugar, gradually, and lemon rind.

Combine mixtures and add flour to make a stiff batter (the amount required being about one and one-half cups).

Cover, again let rise, add raisins (seeded and cut in pieces) or currants, and enough more flour to make a soft dough.

Cover, again let rise, shape in the form of large biscuits.

Arrange on buttered tin sheet one inch apart, cover, let rise, brush over with yolk of egg diluted with one teaspoon cold water, and bake in a hot oven twenty-five minutes.

Remove from oven and garnish top of each with cross made of ornamental frosting forced through a pastry bag and tube.

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Swedish Wreaths

Work into one cup bread dough, one-half cup butter and one-fourth cup lard, using the hands.

When thoroughly blended toss on a floured board and knead, using just enough flour to prevent sticking.

Cut off pieces and roll same as very small bread sticks; then shape into rings.

Dip upper surface in Jordan almonds, blanched, chopped, and seasoned with salt.

Arrange on buttered baking sheet and bake in a hot oven until delicately browned. A delicious accompaniment to afternoon tea or a dinner salad.