The Henderson cook book

One light quart of flour, 3 medium-size Irish potatoes boiled and mashed, large tablespoon of butter, 1 teaspoon of sugar, 2 eggs well beaten, little salt, 1/6 cake of Fleischmann's yeast dissolved in small cup of tepid water. Make up 4 hours before needed and let rise; i/o hour before meal roll out, cut and let rise again. Bake quickly. — Mrs. C. M. Cooper. BKEADS 83 MADISON BISCUIT. To 1 quart flour add 2 eggs, 1 tablespoon butter, 1 of sugar, 2 of yeast and 1 of sweet milk ; make into batter nearly as thin as for waffles and let rise; when light add flour enough to roll; cut with biscuit cutter, and let rise again before baking. — Mrs. J. D. Rose. QUICK BOLLS. One cup sweet milk, 1 tablespoon butter or lard, 1 full teaspoon sugar, scant teaspoon salt; scald together until butter melts; set off until milk warm; then put in 1 cake Fleischmann's yeast ; when dissolved make up 3 cups flour ; knead well and make into small rolls ; let rise 2 hours ; then bake. — Mrs. Cora Phelps. EXQUISITE DOUGHNUTS. One cake yeast, 1 cup lukewarm milk, 2 tablespoons lukewarm water, 2y% pints sifted flour, 2 eggs, li/o tablespoons butter, % cup light brown sugar, *4 teaspoon salt, % teaspoon mace. Dissolve the yeast in the lukewarm water; to this add the milk and 1 pint of flour to make sponge; set aside in a warm place to rise for 1 hour and 20 minutes, or until bubbles rise to the surface. When well risen add the butter and sugar, thoroughly mixed; the salt, mace, eggs, well beaten, and remainder of flour (IV2 pints) to make a soft dough ; knead thoroughly, but keep the dough soft. Set in a warm place to rise again ; should be light in 1 hour and a half. When light roll out to about 14 inch in thickness on well-floured kneading board and cut with doughnut cutter. Let rise again in a warm place, free from draft, for Y2 an hour; then drop into deep, boiling fat. Each doughnut should be turned frequently so as to brown evenly. The whole batch should be fried in about 15 minutes. This makes 3 dozen. The entire process takes about 4 hours. When through frying peel and slice raw potato, remove the fat from the fire and drop the potato into it. When cool, not hard, remove potato and set fat away to harden. The potato prevents the fat from burning and will enable you to use it several times. BREAKFAST BUNS. One cupful of bread dough, 1 cupful of warm water, 2 tablespoonfuls of sugar, l/o teaspoonful of salt flour, 2 tablespoonfuls of lard. Measure the dough when you are ready to make your bread dough into loaves. Mix all the ingredients together and add enough flour so that the dough can be kneaded well. Let it rise until the evening, then make into buns and place them about an inch apart on well-greased tins. Let rise until the morning, and bake in a hot oven until a rich brown color. These buns make excellent sandwiches. SALT RISING BREAD. One cup sweet milk, 1 teaspoon salt, batter of flour thick enough to drop off spoon. Stir every hour until well risen. Add 1 quart flour, lard size hen egg, little sugar, saltspoon soda. After rising sufficiently make out in small loaves. — Mrs. John N. Powell. NUT LOAF.