The century cook book

rising, cover with flour and set away to rise. When light, mix thoroughly, knead into loaves, put into baking pans and let it rise once more. When light, bake in a moderate oven from thirty to forty minutes, according to the size of the loaves. Home Made Bread. Peel, boil and mash six or eight medium-sized potatoes; add a quart 'Sy"y^||^^P)^ of water, strain through a colander and add enough flour to make a Bread. batter, and beat for two or three minutes; mix in thoroughly a tablespoonful of salt and a cupful of home-made yeast, or a cake of compressed yeast, cover, and set away in a warm place to rise. When light, knead in enough flour so that the dough will not stick to the hands. Let it rise once more, and when light shape into loaves with as little kneading as possible; put into baking pans and when light, bake from three-quarters to one hour in a moderate oven. Boston Brown Bread. Put in a stirring bowl a pint of sour milk; add a cupful of New Orleans molasses, two level teaspoonfuls of soda dissolved in a little hot water, and one of salt. Add, two cups of corn meal and two of graham flour; mix all thoroughly together, put in a tin pail that will not be more than half full when the mixture is in it; cover tightly and boil for three hours; uncover, and place in the oven for ten or fifteen minutes to dry. Graham Bread. Take one quart of white bread sponge, add a scant half cupful of molasses, and half a teaspoonful of soda dissolved in a little hot water. Stir in as much graham flour as can be worked in with a spoon, put in a baking pan, let it rise, and when light bake for one-half hour in a moderate oven. Delicate Rolls. Take three pints of bread dough, and Bread and Cakes 1 1 1 work into it one cupful of butter, one-half cupful of sugar, and two eggs; mix these into the dough, and if the dough is too soft and sticky, add more flour, and set in a warm place to rise. When light, flour the bread board, turn out the dough, dust with flour, and cut into pieces the size of an English walnut. Grease or flour a large sized baking pan, work each roll smooth, and place in the baking pan in rows; set away to rise, and when light bake twenty minutes. When baked, brush with sweet cream. These are nice either hot or cold. Parker House Rolls. Scald one quart of milk, and add to it one-half cupful each of sugar and butter, and one teaspoonful of salt; stir in enough flour to make a batter as thick as for pancakes. Let it cool, and when lukewarm stir in a half T\Mtet. cupful of yeast or one cake of compressed yeast, dissolved in a little warm water. Set in a warm place to rise, and when very light add flour and knead into a dough, not too stiff, flatten with a rolling pin, and cut into cakes, about an inch thick, with a biscuit cutter. Roll out each cake separately, spread with butter, fold double, and let rise again, and bake for twenty-five minutes. Breakfast Rolls. Take a quart of ordinary light bread dough and work into it one teacupful of lard, cut into small bits, knead for five minutes, and set Rolls. away to rise. When light, flour the