Sandwich Biscuit

Prepare the dough as above, roll to about three-eighths an inch in thickness, and cut into rounds. Spread one half of these with softened butter, and press the others, unbuttered, upon them; bake fifteen or eighteen minutes.

Pulled Bread

( To serve with simple salads and cheese).

Remove the crust from a fresh loaf of French bread. Gash the loaf at the ends and pull apart into halves; then cut the halves and pull apart into quarters. Repeat until the pieces are about the thickness of breadsticks. Put on a rack in a dripping-pan, and dry out the moisture in a slow oven; then brown delicately. Keep in a dry place (a tin box is suitable) and reheat in the oven before serving.

How To Give Rolls And Bread A Glossy, Brown Crust

A short time before removing from the oven, brush over the top of each loaf or roll with beaten yolk of egg, diluted with a little milk, or with a little sugar dissolved in milk, or with thin starch.

Chou Paste

Put a saucepan with half a cup of butter and one cup of boiling water over the fire. "When the mixture boils, beat into it one cup of flour. When the dough cleaves from the sides of the saucepan, turn into a bowl and beat in, one at a time, three large or four small eggs.

To Boil Salted Meats: Ham, Tongue, Etc

Cover the meat with cold water and bring the water slowly to the boiling-point; let boil five minutes, then slightly bubble until the meat is tender.

To Boil Chicken, Lamb And Other Fresh Meat

Cover the meat with boiling water, let boil rapidly five minutes, then keep the water just below the boiling-point, or just "quivering" at one side of the saucepan, until the meat is tender. When the meat is about half cooked, add a tea-spoonful of salt for each quart of water.

Potted Meat And Pish For Sandwiches

Ingredients

1 pound of tender cooked meat or fish (2 cups).

2 ounces of fat cooked meat (1/4 a cup).

2 ounces of butter (1/4 a cup). Mace and anchovy essence, if desired. Pepper and salt.

Method

Chop the meat or fish very fine, then pass through a purée sieve; cream the butter and with a wooden spoon work it into the meat or fish; add seasonings to taste, press the mixture solidly into small jars or cups, and pour melted butter to the depth of one-fourth an inch over the top of the meat. Set aside in a cool place.

Kinds Of Meat And Pish For Potting

Ham, fat and lean; either chicken, veal or tongue, with bacon; chicken and ham, mixed, fat ham; chicken and tongue, mixed, with bacon; veal and ham, mixed, with fat ham; roast beef and corned beef, mixed, with fat of either, or bacon; finnan-haddie and bacon; salmon, cod, haddock, bluefish, etc., with bacon, or with double the amount of butter.

Kaiser Rolls

(To serve with Salads.) Soften a cake of compressed yeast in one-fourth a cup of boiled water, cooled to a lukewarm temperature, and stir in about three-fourths a cup of flour or enough to make a dough that may be kneaded. Knead the little ball of dough until it is smooth and elastic. Then make a deep cut across the dough in both directions. Have ready two cups of boiled water, cooled to a lukewarm temperature, and into this put the ball of dough. It will sink to the bottom of the dish, but will gradually rise as it becomes light. In about fifteen minutes it will float upon the water, a light, puffy "sponge." Into this water and sponge stir a teaspoonful of salt, four tablespoon-fuls of melted shortening and between six and seven cups of flour. Knead or pound the dough about twenty minutes. Let rise, in a temperature of about 70 degrees F., until the mass is doubled in bulk. Divide into pieces weighing about three ounces each. (There should be about fourteen pieces.) Shape these into balls. Set these in buttered pans, some distance apart. Cover and let become light. Press a "Kaiser Semmeln" cutter down into the top of each roll and give it a slightly rotary motion; brush over the tops generously with melted butter, and set to bake at once in a hot oven. Hake twenty or twenty-five minutes. When nearly baked, brush over with the beaten white of an egg, and return to the oven to finish baking.

Kaiser Rolls, with Dough and Cutter for Shaping.