Stir it in gently with the yeast, preventing it
from running over the flour. Place it in a warm
place, at noon mix it and knead thoroughly, add
more flour if needed ; let this sponge rise until an
hour before you want to bake the rolls, work it
over again, roll out one-half inch thick, cut into
strips 4 inches wide and about 6 inches long, roll
the two short sides toward each other until they
meet, pinch up the ends into the usual form of
rolls, rub melted butter over the top to give them
a nice brown, when baked. Place them in the
pan so they will not touch each other. Allow
them to stand an hour and then bake in a quick
oven. The above have all been proven good and
any one following the rules will find them very
satisfactory.
HOP YEAST.
To make the yeast, first wash, peel, and slice
up what will make one and one-half pints of pota-
toes. Tie up in a cloth a good handful of hops
and boil the hops and sliced potatoes together.
Take out the hops and squeeze out all the water
2l6 DOMESTIC GUIDE.
from them, then drain off the water for use. Mash
the potatoes again with the water in which they
boiled. Take. 3 heaping table-spoonfuls of flour
and pour upon it 3 quarts of boiling water as for
making starch. Now add i cupful of sugar, two-
thirds cupful of salt, one table-spoonful of good
ginger ground, and stir well and mix with the
potato mixture. When only milk warm add one
cupful of brewer's yeast, keep it warm until it is
light, then put it into a stone jar and cover it well
and place in the cellar, so it shall keep cool in the
summer and warm in the winter, or not freeze, at
least. If the above directions are faithfully fol-
lowed you will have a superior article of hop yeast.
RICE.
After washing and soaking well until every
grain is thoroughly cooked and swelled to its full-
est capacity, then salt and set away in cellar to
cool. For supper have a well sweetened milk or
cream sauce, flavored with lemon or nutmeg. This
is splendid for the sick or for children.
CORN-MEAL MUSH.
This dish is as old as the race nearly, and stil
many spoil it in making. Take yellow corn-meal
nicely sifted, and when the water is boiling hot
sprinkle slowly into the boiling water, and cook
after all the meal is in for i hour at least, but after
the meal is all in do not let it cook too fast. It
should be stirred almost constantly to prevent its
burning.
baker's division. 217
THICKENED MILK.
Rub I, 2 or 3 eggs, according to the size of the
family, with flour enough to make a lumpy mass,
and drop this slowly into boiling milk of the morn-
ing milking, to be sure that it is fresh, and when
cooked enough set it away to cool, and eat with
milk, and sugar added if suited to the taste.
COCOANUT PIE. ✪ Cocoanut Pie
Page 70 · 1 recipe record on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stir it in gently with the yeast, preventing it from running over the flour. Place it in a warm place, at noon mix it and knead thoroughly, add more flour if needed ; let this sponge rise until an hour before you want to bake the rolls, work it over again, roll out one-half inch thick, cut into strips 4 inches wide and about 6 inches long, roll the two short sides toward each other until they meet, pinch up the ends into the usual form of rolls, rub melted butter over the top to give them a nice brown, when baked. Place them in the pan so they will not touch each other. Allow them to stand an hour and then bake in a quick oven. The above have all been proven good and any one following the rules will find them very satisfactory.
HOP YEAST.
To make the yeast, first wash, peel, and slice up what will make one and one-half pints of potatoes. Tie up in a cloth a good handful of hops and boil the hops and sliced potatoes together. Take out the hops and squeeze out all the water
from them, then drain off the water for use. Mash the potatoes again with the water in which they boiled. Take. 3 heaping table-spoonfuls of flour and pour upon it 3 quarts of boiling water as for making starch. Now add i cupful of sugar, twothirds cupful of salt, one table-spoonful of good ginger ground, and stir well and mix with the potato mixture. When only milk warm add one cupful of brewer's yeast, keep it warm until it is light, then put it into a stone jar and cover it well and place in the cellar, so it shall keep cool in the summer and warm in the winter, or not freeze, at least. If the above directions are faithfully followed you will have a superior article of hop yeast.
RICE.
After washing and soaking well until every grain is thoroughly cooked and swelled to its fullest capacity, then salt and set away in cellar to cool. For supper have a well sweetened milk or cream sauce, flavored with lemon or nutmeg. This is splendid for the sick or for children.
CORN-MEAL MUSH.
This dish is as old as the race nearly, and stil many spoil it in making. Take yellow corn-meal nicely sifted, and when the water is boiling hot sprinkle slowly into the boiling water, and cook after all the meal is in for i hour at least, but after the meal is all in do not let it cook too fast. It should be stirred almost constantly to prevent its burning.
baker's division. 217
THICKENED MILK.
Rub I, 2 or 3 eggs, according to the size of the family, with flour enough to make a lumpy mass, and drop this slowly into boiling milk of the morning milking, to be sure that it is fresh, and when cooked enough set it away to cool, and eat with milk, and sugar added if suited to the taste.
COCOANUT PIE.
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Cocoanut Pie