I love the ads in this little book but don't recognize any of the businesses. The foreward it too charming, here is an excerpt:
A well planned, carefully prepared and attractively served meal is truly a work of art. Disparaging as her job may be, in some instances, the family cook, or kitchen artist, will long be remembered for her ability to satisfy the inner man with her palate tickling repasts.
Well, pass the repast! My inner man is hungry!
On page 7, compliments of Mrs. Henry F. Daugherty, we have cinnamon buns. It's the yin to my recipe's yang, providing the dough in detailed instruction and then letting you wing the sugar/butter/cinnamon and raisin bits for inside. There are actual measurements for the sauce at least. In a note of affirmation, Mrs. Daugherty also wants the dough to rise overnight!
2 1/2 cups milk
1 cup sugar
1 cup shortening and butter
1 yeast cake
Scald the milk and pour over the sugar and lard and butter mixture. Soak the yeast cake in warm water and add when softened. Add enough flour to make a light batter. Let rise all night.
In the morning add:
1 cup of sugar
pinch of salt
1/2 teaspoon of nutmeg
1/2 teaspoon of baking soda
Again, add only enough flour to make batter light. Let rise again until dough is not too stiff; roll out on a floured board...
I'm sure Mrs. Daugherty's recipe is just lovely and that ole Mr. Henry was quite satisfied inside and out, but this is where I'm going to finish up with the handwritten recipe. For which I'm going to make you wait until tomorrow. Our recipe calls for a mmm technique I haven't seen in any of the recipes I've looked at so far. That leaves just the big question: use 100% butter or ask Mander to stop at the store on her way home and get me some LARD.
Oh and hm. I only have active dry yeast, not fresh yeast cake. The interwebs say I can sub. Anyone have experience with that? Will it work?