Soak one-third of a cup of home-made yeast or riffles in warm water. Boil one medium-sized potato, mash very fine, add one cup flour and one teaspoon each of sugar and salt, scald with water the potato was boiled in, making a thick batter. When cool add the soaked yeast. It will rise in from one to three hours. To make rolls, take one pint of above sponge, three pints of flour one teaspoon each of sugar and salt, and one tablespoon of lard, finish with warm water✪ Rolls. Knead well and let rise again. Bake in moderately hot oven.—Mrs. D. Rich. Tea Rolls, No. 1 Dissolve one cake of Fleishman’s yeast in a cup of luke-warm milk. Add to this one tablespoon each of butter and powdered sugar, one-half teaspoon of salt and the well-beaten white of one egg; then add gradually two and one-half cups of sifted flour✪ Tea Rolls, No. 1, but be carefui not to get dough too stiff. Knead thoroughly and put in a warm place, free from draft, to rise for one and three-fourth hours. When light, form into small, oblong rolls. Place in greased pans, brushing lightly with butter between the rolls. Cover carefully with cloth or paper and let rise about half an hour. When light bake in a moderate oven twenty minutes.—Mrs. Geo. T. Brown. Tea Rolls, No. 2 Yeast: Pour over a tablespoon of hops a quart of boiling water. When luke-warm strain and add one cup mashed Irish potato, one-half cup sugar, one teaspoon each ground ginger and salt. (A bit of yeast will hasten the fermentation.) Kept dark and in a cool place this yeast will last indefinitely. Rolls: One quart of flour, one egg, two tablespoons sugar, one teaspoon salt, one cup sweet milk, one cup of yeast given above, one tablespoon melted lard✪ Tea Rolls, No. 2. Mix bread in a bowl with cake beater, stir- ring in the egg, the lard melted in the cup of milk, and last the cup of yeast. Thicken with flour if necessary. Set to rise over night in a moderately warm place. This sponge made into turnovers, finger rolls or clover leaf shapes, should rise slowly before baking. This recipe has been used for thirty years by a well known Virginia house- keeper.—Mrs. Plato T. Durham. Rusk One pint milk scalded and cooled, half cup butter, half cup sugar, three-fourths yeast cake dissolved in half cup warm water, three eggs, one quart flour, half teaspoon salt✪ Rusk. Cream butter and sugar as for cake. Mix salt and butter in flour. Make very soft dough. Let rise over night. Make in small balls. Let rise until double the size. Bake in moderately heated oven about thirty minutes.—Mrs. Bollinger, Washington, D. C. Sally Lunn, No. 1 Two eggs, one-fourth of a cup of butter, half a cup of sugar, one cup of sweet milk, half a cup of liquid yeast, flour enough to make a stiff batter✪ Sally Lunn, No. 1. Set to rise for four hours; then put in mould and bake.— Mrs. W. C. Briggs. Sally Lunn, No. 2 Sift two teaspoons of baking powder with a quart of flour; then rub thoroughly into it two tablespoons of butter and half teaspoon of salt. Whip two eggs separately.✪ Sally Lunn, No. 2 Make a well in the middle of the flour and stir in gradually with a fork the milk and eggs. Add milk until dough is like light biscuit dough. Stir with a light touch and when done the interior should be flaky and the crust brown and crisp. It requires longer to bake than biscuit and should be broken, not cut. —Mrs. H. Montague. ten THE TWIN-CITY HOUSEWIFE Salt Rising Bread ✪ Salt Rising Bread

AI-modernized reading of the original text

Soak one-third of a cup of home-made yeast or riffings in warm water. Boil one medium-sized potato, mash very fine, add one cup flour and one teaspoon each of sugar and salt, scald with water the potato was boiled in, making a thick batter. When cool add the soaked yeast. It will rise in from one to three hours. To make rolls, take one pint of above sponge, three pints of flour one teaspoon each of sugar and salt, and one tablespoon of lard, finish with warm water. Knead well and let rise again. Bake in moderately hot oven.—Mrs. D. Rich. Tea Rolls, No. 1 Dissolve one cake of Fleishman’s yeast in a cup of luke-warm milk. Add to this one tablespoon each of butter and powdered sugar, one-half teaspoon of salt and the well-beaten white of one egg; then add gradually two and one-half cups of sifted flour, but be carefui not to get dough too stiff. Knead thoroughly and put in a warm place, free from draft, to rise for one and three-fourth hours. When light, form into small, oblong rolls. Place in greased pans, brushing lightly with butter between the rolls. Cover carefully with cloth or paper and let rise about half an hour. When light bake in a moderate oven twenty minutes.—Mrs. Geo. T. Brown. Tea Rolls, No. 2 Yeast: Pour over a tablespoon of hops a quart of boiling water. When luke-warm strain and add one cup mashed Irish potato, one-half cup sugar, one teaspoon each ground ginger and salt. (A bit of yeast will hasten the fermentation.) Kept dark and in a cool place this yeast will last indefinitely. Rolls: One quart of flour, one egg, two tablespoons sugar, one teaspoon salt, one cup sweet milk, one cup of yeast given above, one tablespoon melted lard. Mix bread in a bowl with cake beater, stirring in the egg, the lard melted in the cup of milk, and last the cup of yeast. Thicken with flour if necessary. Set to rise over night in a moderately warm place. This sponge made into turnovers, finger rolls or clover leaf shapes, should rise slowly before baking. This recipe has been used for thirty years by a well known Virginia housekeeper.—Mrs. Plato T. Durham. Rusk One pint milk scalded and cooled, half cup butter, half cup sugar, three-fourths yeast cake dissolved in half cup warm water, three eggs, one quart flour, half teaspoon salt. Cream butter and sugar as for cake. Mix salt and butter in flour. Make very soft dough. Let rise over night. Make in small balls. Let rise until double the size. Bake in moderately heated oven about thirty minutes.—Mrs. Bollinger, Washington, D. C. Sally Lunn, No. 1 Two eggs, one-fourth of a cup of butter, half a cup of sugar, one cup of sweet milk, half a cup of liquid yeast, flour enough to make a stiff batter. Set to rise for four hours; then put in mould and bake.— Mrs. W. C. Briggs. Sally Lunn, No. 2 Sift two teaspoons of baking powder with a quart of flour; then rub thoroughly into it two tablespoons of butter and half teaspoon of salt. Whip two eggs separately. Make a well in the middle of the flour and stir in gradually with a fork the milk and eggs. Add milk until dough is like light biscuit dough. Stir with a light touch and when done the interior should be flaky and the crust brown and crisp. It requires longer to bake than biscuit and should be broken, not cut. —Mrs. H. Montague. ten THE TWIN-CITY HOUSEWIFE Salt Rising Bread

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