pint of fresh milk.
2 eggs, well beaten.
1 large tablespoonful of melted lard.
1 large tablespoonful of hop yeast.
Set it to rise at eleven o'clock in the morning, for early tea. Make into rolls at five o'clock P.M., and bake as soon as risen. In cool weather, set before the fire, both before and after making it into rolls.—Mrs. S.
French Rolls.
1 quart of flour.
1 teaspoonful of salt.
2 eggs.
1 large tablespoonful of lard.
2 tablespoonfuls of yeast.
Work and knead it well at night, and in the morning work it well again, make it into rolls, put them in the oven to take a second rise, and when risen, bake them.—Mrs. Col. W.
Another Recipe for French Rolls.
3 pints of flour.
1 gill of yeast.
1 egg (beaten up).
1 tablespoonful of butter.
Mix up with milk and warm water and set to rise.—Mrs. Dr. E.
Another Recipe for French Rolls or Twist.
1 quart of lukewarm milk.
1 teaspoonful of salt.
1 teacup of yeast.
Enough flour to make a stiff batter.
When very light, add one beaten egg and two teaspoonfuls of butter, and knead in the flour till stiff enough to roll. Let it rise a second time, and, when very light, roll out, cut in strips and braid it. Bake thirty minutes, on buttered tins.—Mrs. S.
Velvet Rolls.
Three pints of flour.
Two eggs.
One teacup of sweet milk.
One teacup of yeast.
1 tablespoonful of lard, and the same of butter.
Mix well and beat the dough till it blisters.
Let it rise, work in a small quantity of flour, beat as before and make into rolls. After the second rising, bake quickly.—Mrs. Dr. S.
Pocketbook Rolls.
1 quart of flour.
1 teaspoonful of salt.
2 teaspoonfuls of sugar.
2 tablespoonfuls of lard.
3 tablespoonfuls of yeast.
2 eggs.
Mix up these ingredients with warm water, making up the dough at ten A.M. in summer and eight A.M. in winter. Put in half the lard when it is first worked up, and at the second working put in the rest of the lard and a little more flour.
Roll out the dough in strips as long and wide as your hand, spread with butter and roll up like a pocketbook. Put them in buttered tins, and, when they are light, bake them a light brown—Mrs. L. C. C.
Turnovers.
1 quart of flour.
1 large Irish potato, boiled and mashed.
3 eggs.
1 tablespoonful of butter or lard.
2 tablespoonfuls of yeast.
1 teacup of milk.
Rub the potato in the flour, then the lard and other ingredients, making it into a soft dough. Then set it to rise, at night if you wish it for breakfast next morning. Early in the morning, take off a piece of dough, the size of a biscuit, roll it out, about five inches long, then turn it about half over. When you have made up all the dough, in shapes like this, place them on a dish or board, cover with a napkin and set aside for a second rising. When ready to bake, dip a feather in water and pass over them to prevent the crust being too hard. If the dough should be sour, knead in a little soda, which will correct it—Mrs. A. C.
Another Recipe for Turnovers.
1 quart of flour.
4 eggs.
1 tablespoonful of lard or butter.
1 tablespoonful of yeast.
Set it to rise, then make them up round and flat, greasing the upper side with lard and turning over one side. When well risen the second time, bake—Mrs. I.
Twist.
From the dough of loaf bread or French rolls, reserve enough to make two long strips or rolls, say, fifteen inches long and one inch in diameter. Rub lard well between the hands before handling and shaping these strips. Pinch the two ends so as to make them stick together. Twist them, pressing the other ends together to prevent unrolling.—Mrs. S. T.
Pockets.
1 quart of flour.
4 eggs.
1 cup of butter.
1 cup of yeast.
1 large Irish potato, boiled and mashed into the flour.
Add the yeast, butter and eggs, after mashing the potato in the flour. Knead all together and set to rise.
Sally-Lunn.
1 quart of flour.
1 teaspoonful of salt.
1 tablespoonful of white sugar.
Rub in a heaping tablespoonful of butter and lard in equal parts,
then rub in an Irish potato, mashed fine.
Half a teacup of yeast.
3 eggs well beaten.
Make up the dough to the consistency of light bread dough, with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly, put into a cake-mould and bake without a second kneading.—Mrs. S. T.
Another Recipe for Sally-Lunn.
1 quart of flour.
1 tablespoonful of yeast.
4 eggs well beaten.
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