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Classic
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page 67
bread, and a tea-cup of yeast; knead it for half an hour, and set it to rise;
when it is light, set it away in a cold place, and as you require it, cut off a
piece; mould it in little cakes, and let them rise an hour before baking. These
rolls will keep several days in cold weather. If the dough should get sour, mix
in some salæratus.
ANOTHER WAY.
Boil a quart of pared potatoes--pour off the water, mash them, add half a pint
of sweet milk, warmed, and a small table-spoonful of salt; stir well, and pour
it scalding hot into a quart of flour; add cold milk enough to make it the right
consistence for rising; stir in half a tea-cup of yeast, and set it by to rise;
it will soon be light, and is then to be made into dough, with shortened flour,
as other rolls, and made out into cakes; and after standing in a warm place to
become light again, which should not take long, bake with rather a quick heat.
These rolls may be eaten warmed over.
Mush Rolls, without Milk or Eggs.
When milk is scarce, (or for a change,) you can make good rolls with mush. Take
a pint of corn meal, pour on it three pints of boiling water--stirring it as you
pour; put in three ounces of lard, a table-spoonful of salt, and when milk warm,
put in two table-spoonsful of yeast, then mix in wheat flour, and make it a soft
dough; cover the pan close, set it in a warm place till it begins to rise; as
soon as light, set it in a cold place; mould them out an hour before you bake
them, and allow them to rise in the dripping-pan. It will do to bake in a large
cake rolled out.
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