“Mix ingredients in the conventional way.” As opposed to what, by swishing them around in my mouth?
Well, just in case you don’t have the “conventional way” laying around, here. This was the abbreviated form of a syndicated recipe–the longer form appeared in the October 7, 1948 edition of The (Walla Walla, Washington) Union-Bulletin (with some added line breaks for clarity):
Sugary Cinnamon Twists
1 package dry yeast, compressed or dry, 1/4 cup lukewarm water, 1/2 cup milk, 1/4 cup sugar, 1 teaspoon salt, 2 tablespoons shortening, 1 egg, 3 cups enrciehd flour (about), 1/4 cup melted butter or margarine, 1 cup sugar, 1 tablespoon cinnamon.
Soften yeast in lukewarm water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add flour to make a thick batter. Mix well.
Add softened yeast and eggs. Beat well. Add enough more flour to make a soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place in greased bowl. Cover and let rise in warm place until doubled (about 1-1/2 hours). When light, punch down. Let rest 10 minutes.
Mix together 1 cup sugar and 1 tablespoon cinnamon to make cinnamon sugar. Prepare 12 x 9-inch pan by greasing with butter or margarine and sprinkling with 3 Tablespoons cinnamon sugar. Roll dough into rectangle about 10 by 20 inches. Brush lightly with melted butter or margarine. Sprinkle a thin layer of cinnamon sugar over dough.
Fold the dough over in thirds so as to have a long narrow strip of dough in three layers. Seal edge and flatten strip with rolling pin or hands. Cut crosswise into 1-inch strips. Roll each strip under hands. Place hands at each end of strip and twist by moving hands in opposite directions.
Pick up the two ends at the same time to let the dough shape itself into a twist. Place twists side by side in prepared pans. Brush tops of rolls with butter or margarine and sprinkle with cinnamon sugar. Let rise until doubled (about 45 minutes). Bake in moderate oven (375 degrees F.) about 25 minutes.
This recipe is from the 26th page of the notebook; here’s the page in full (click to enlarge).Click to expand a longer explanation...
|In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.
[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.
Sugary Cinnamon Twists
1 pkg. yeast, compressed or dry
1/4 cup lukewarm water
1/2 cup milk
1/4 cup sugar
1 t. salt
2 T. fat
3 cups sifted enriched flour (about)
1/4 cup melted butter
1 T. cinnamon
1 cup sugar
Mix ingredients in the conventional way and put aside to rise. When light, punch down and and let rest for 10 minutes while you mix together a cup of sugar and a tablespoonful of cinnamon. Prepare 12 by nine inch pan by greasing with butter and sprinkling with three tablespoons cinnamon sugar.
Roll dough into rectangle about 10 by 20 inches. Brush lightly with melted butter. Sprinkle a thin layer of cinnamon sugar over dough. Fold the dough over in thirds to make a long narrow strip of three layers. Seal edge and flatten strip with rolling pin or hands. Cut crosswise into one-inch strips.
Roll each strip under hands. Place hands at each end of strip and twist by moving hands in opposite directions. Pick up the two ends at the same time to let the dough shape itself into a twist. Place twists side by side in prepared pans.
Brush tops of rolls with butter and sprinkle with cinnamon sugar. Let rise until doubled (about 45 minutes). Bake in 375-degree oven 25 minutes. Makes two dozen twists.