Buckeye Cookery

page 26

mix well, let rise, mold into rolls or biscuit, set to rise again, and they will
be ready for the oven in twenty or thirty minutes.

      FRENCH ROLLS.
Peel six common-sized, mealy potatoes, boil in two quarts of water, press and
drain both potatoes and water through a colander; when cool enough so as not to
scald, add flour to make a thick batter, heat well, and when lukewarm, add
one-half cup potato yeast. Make this sponge early in the morning, and when light
turn into a bread-pan, add a tea-spoon salt, half cup lard, and flour enough for
a soft dough; mix up, and set in a warm, even temperature; when risen, knead
down and place again to rise, repeating this process five or six times; cut in
small pieces and mold on the bread-board in rolls about one inch thick by five
long; roll in melted butter or sweet lard, and place in well-greased baking-pans
(nine inches long by five wide and two and a half in depth, makes a
convenient-sized pan, which holds fifteen of these rolls; or, if twice the width
put in two rows); press the rolls closely together, so that they will only be
about half an inch in width. Let rise a short time and bake twenty minutes in a
hot oven; if the top browns too rapidly, cover with paper. These rolls, if
properly made, are very white, light, and tender.

Or, make rolls larger, and just before putting them in the oven, cut deeply
across each one with a sharp knife. This will make the cleft roll so famous
among French cooks--Mrs. J. W. R.

      MINNESOTA ROLLS.
Rub one-half table-spoon of lard into one quart of flour, make a well in the
middle, put in one-half cup of baker's yeast--or one cup of home-made--two
tea-spoons sugar, one half pint cold boiled milk; do not stir, but let stand
over night; in the morning knead well, after dinner knead again, cut out, put in
pans, and let rise until tea time. Bake in a quick oven.--Mrs. Judge West,
Bellefontaine.

      PARKER HOUSE ROLLS.
Rub one half table-spoon of butter and one half table-spoon of lard into two
quarts of sifted flour; into a well in the middle pour one pint of cold boiled
milk, and add one-half cup of yeast, one half

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