Serve on individual plates ½ cup cottage cheese to which has been added 2 tablespoonfuls whipped cream (sweet or sour). Over this pour ½ cup currant jam.
Pass saltines or other dry, unsweetened crackers.
MILK BREADS AND BISCUITS
Parker House Rolls
2 cups scalded milk (skim)
3 tablespoons butter
1 teaspoon salt
1 yeast cake dissolved in ¼ cup lukewarm water
Dissolve yeast in water, melt butter, combine all ingredients
except flour. Add 3 cups flour gradually, beating vigorously. Let
rise till light; cut down and knead in 2½ cups flour. Cover and
allow to rise until three times original bulk. Roll ½ inch thick.
Cut, spread half with butter and fold over. Put in buttered tins
to rise, placing 1 inch apart. Bake when light in a hot oven 15 to
20 minutes.
Popovers
1 cup flour
¼ teaspoon salt
2 eggs
½ teaspoon melted butter
1 cup milk
Beat eggs thoroughly. Add gradually, while beating, the milk
and flour, to which salt has been added. Add butter and beat two
minutes with Dover egg beater. Put a half teaspoon of butter in
hissing hot iron gem pans. Fill half with batter and bake thirty
minutes in a hot oven. Serve immediately.
Boston Nut Bread
½ cup molasses
1 teaspoon soda
2 cups sour milk
2 cups graham flour
1 teaspoon salt
½ cup sugar
1 cup chopped nuts
1½ cups white flour
Mix and sift all the dry ingredients. Add molasses to the milk
and combine this gradually with the dry materials. Add the nuts.
