An Uncertain Dream (41 page)
In a separate bowl, mix together flour, sugar, salt, cinnamon, and nutmeg.
Add flour mixture to milk and yeast and stir well. Stir in the butter
and 2 eggs. Stir in raisins. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding more flour if necessary, about 5
minutes. Place dough in a greased bowl, turning the dough once to grease
the top. Cover bowl with plastic wrap and let rise in a warm place until
doubled, about 1 to 1½ hours.
Line two large baking pans with parchment paper or lightly grease the
pans. Turn the dough out onto a lightly floured surface and knead briefly. Shape into two 12-inch logs. Cut each log into 12 equal pieces and shape
each into a smooth ball. Place the rolls on the baking sheets, about an inch apart. Cover with a clean kitchen towel and let rise in a warm place until
doubled, about 1 to 1½ hours.
Preheat oven to 350°. When buns have risen, use a sharp knife to
cut a shallow cross on the top of each bun. Brush buns with beaten egg
white. Bake for 30–35 minutes or until golden brown. Transfer to a wire
rack. Cool slightly.
Whisk together glaze ingredients and drizzle over buns in a cross pattern.
Serve warm. Makes 24.
Chef René’s Cheese Soufflé
4 eggs
2 Tbsp. butter
2 Tbsp. flour
¾ tsp. salt
1/8 tsp. pepper
Grated nutmeg (to taste)
1¼ cups milk
¾ cup finely shredded Swiss cheese
Preheat oven to 350°. Generously butter 4 individual soufflé dishes. Separate the egg whites from yolks. Stir the yolks until they are creamy
and set aside.
Prepare the white sauce: melt the butter in a saucepan over medium
heat. Add the flour, salt, pepper, and nutmeg, and stir with a wooden
spoon until well blended. Cook for 2 minutes. Gradually add the milk;
continue stirring and adding milk until all the milk is incorporated and the
sauce thickens. Remove from heat. Stir in the cheese. Add the egg yolks, a
small amount at a time, stirring vigorously.
Beat the egg whites with an electric mixer until they are thick and
frothy. Gently fold the egg whites into the cheese mixture with a rubber
spatula. Spoon the soufflé into the 4 dishes, filling each about three-quarters
full. Bake for about 25 minutes or until the soufflés are golden
brown. Do not open the oven door while they are cooking. Serve immediately.
As this series comes to an end, I want to especially thank the staff of Bethany House Publishers. No book is the simple act of an author tapping words into a computer, and each member of the Bethany House team who worked on this series contributed mightily to its success. I am most grateful.
Thanks also to:
Linda Beierle Bullen and Mike Wagenbach of the Pullman State Historic Site, who answered my many questions and provided me with their excellent insights as well as tours of the hotel, car works, and the town of Pullman.
Tony Dzik for his outstanding photographic services while I visited in Pullman.
Members of the Historic Pullman Garden Club, who hosted a tea and book signing at Hotel Florence to celebrate the release of this series, and to Linda Beierle Bullen for her excellent promotional efforts for the event.
Mary Greb-Hall for her insights and unfailing assistance.
My sister and prayer warrior, Mary Kay Woodford.
Jim, my husband and faithful encourager.
Dear Reader,
I hope this series whets your appetite for further exploration into the life and times of the residents and community of Pullman, Illinois. As you complete this series, you may want to visit the town or check some Web sites to learn more. If you have the opportunity to visit the town, I would encourage you to do so. The residents of the town are proud of their community, and restoration is an ongoing process.
I would particularly suggest you consider visiting during the second weekend of October, when the Historic Pullman Foundation and the Pullman Civic Organization cosponsor the annual Historic Pullman House Tour. The Pullman State Historic Site, which includes the Hotel Florence and the Pullman Factory, is open that weekend for tours. In addition, tours of the Greenstone Church are available. You may learn more about events scheduled throughout each year by going to
www.pullman-museum.org
and clicking on ‘‘Current Events’’ or
www.pullmanil.org
and clicking on ‘‘Visiting Pullman’’ and then ‘‘Calendar.’’ Walking tours of the town are conducted on the first Sunday of the month from May through October.
More information on the Pullman era is available at the following Web sites:
www.pullman-museum.org
and
www.chipublib.org/008subject/012special/hpc.html
.
There are also numerous books of interest regarding both Mr. Pullman and his community.
While researching for this series, I visited Pullman and developed a deep love for the history of the town and its people. I hope you will experience the same pleasure.
M
ORE
F
ROM
B
ESTSELLING
A
UTHOR
Judith Miller
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REEDOM
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S
P
ATH
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ROM THE
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YNAMIC
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UTHOR
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UO OF
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ORE
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ISTORICAL
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ICTION
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ROM
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ETHANY
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OUSE
Follow Mia, Catherine, and Cassie, feisty women of affluence, as they defy the 1800s Philadelphia social norms and take unusual careers for the time. As each woman finds herself in over her head, she risks losing her family’s goodwill, her true love—and even her life.
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IBERTY
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