If the rolls are for 6 o'clock supper, any time in the forenoon will do to mix the dough. Noon is a good time in summer. Make a hollow in the flour, dissolve the yeast in the milk and pour it in, add the sugar, salt and half the shortening, stir up into stiff dough, turn it out on the table and work it well with the knucklei. Slightly grease the bot- tom of the mixing pan which you have scraped out clean, press the lump of dough down into the greased pan and turn the greased side up — which prevents a crust drying on the dough v.'hilc it is rising and helps the appearance of the rolls. Then set the pan on an upp;;r shelf where it will be warm and let stay there until 3 o'clock. At that time work the dough on the table again and put it back to rise another hour or more. Work the dough again with the knuckles, roll it out to a thin sheet. Brush over with the remaining butter or lard melted, cut out with an oval cutter, double over, place in a pan far enough apart not 10 touch, rise an hour and bake in a hot oven about eight or ten minutes. Brush over with clear warm water when done. Mrs. Tingee looked incredulous when I told her to bake these rolls only 8 or 10 minutes — thought they would not be well baked but they will. Had to explain that the lighter an article is the quicker it bakes— that a souffle or meringue may be done through in three minutes ; a per- fect sponge cake will bake in 20 minutes because it is light and full of air spaces while a fruit cake of the same size requires 2 hours. Rolls are spoiled by dry baking. Hotel cooks have their ovens hot, hotter, hotcst. There is a patent roll cutter made and for sale, which forms the rolls of the right shape and makes the depression across the middle to fold them over by. The size of the rolls may be governed by the thickness or thinness to which the sheet of dough is rolled. In order that these or any sort of rolls may have a good reg- ular shape it is necessary after the dough has been kneaded and rolled, to let it alone a few minutes while you get pans ready or do something else that it may lose the elasticity which causes it to pull back out of proper form. 533— About Compressed Yeast. There are but few towns now where compressed yeast cannot be obtained, he express ser\'ice being so nearly uni- 19 COOKING FOR PROFIT, versal. This yeast is a great saver of time and trouble. Although the ex- pense of purchasing it may amount to several dollars during a season at a resort it is money well spent if there is any busi- ness done worth counting^ at all. ^ It comes in cakes wrapped in tin-foil which retail at 2 cents or 5 cents, according to size. Will keep about a week in cool weather or in a refrigerator, but should be obtained from the manufacturers fresh every day or two if possible. It is the quickest kmd of yeast, as by using a double quantity good rolls and bread can be made and baked within three or four hours. To use it take half a^ cake or more, crumble it into tepid milk or water and let it dissolve, then pour all into the flour. Those who cannot obtain the compressed yeast, or who object to the expense of it can find full directions for making yeast of the best and strongest liquid sort at Nos. 257 and 258. Breakfast. like them these are almost as thick as mashed potatoes. July 4.

AI-modernized reading of the original text

If the rolls are for 6 o'clock supper, any time in the forenoon will do to mix the dough. Noon is a good time in summer. Make a hollow in the flour, dissolve the yeast in the milk and pour it in, add the sugar, salt and half the shortening, stir up into stiff dough, turn it out on the table and work it well with the knuckles. Slightly grease the bottom of the mixing pan which you have scraped out clean, press the lump of dough down into the greased pan and turn the greased side up — which prevents a crust drying on the dough while it is rising and helps the appearance of the rolls. Then set the pan on an upper shelf where it will be warm and let stay there until 3 o'clock. At that time work the dough on the table again and put it back to rise another hour or more. Work the dough again with the knuckles, roll it out to a thin sheet. Brush over with the remaining butter or lard melted, cut out with an oval cutter, double over, place in a pan far enough apart not 10 touch, rise an hour and bake in a hot oven about eight or ten minutes. Brush over with clear warm water when done. Mrs. Tingee looked incredulous when I told her to bake these rolls only 8 or 10 minutes — thought they would not be well baked but they will. Had to explain that the lighter an article is the quicker it bakes— that a souffle or meringue may be done through in three minutes ; a perfect sponge cake will bake in 20 minutes because it is light and full of air spaces while a fruit cake of the same size requires 2 hours. Rolls are spoiled by dry baking. Hotel cooks have their ovens hot, hotter, hottest. There is a patent roll cutter made and for sale, which forms the rolls of the right shape and makes the depression across the middle to fold them over by. The size of the rolls may be governed by the thickness or thinness to which the sheet of dough is rolled. In order that these or any sort of rolls may have a good regular shape it is necessary after the dough has been kneaded and rolled, to let it alone a few minutes while you get pans ready or do something else that it may lose the elasticity which causes it to pull back out of proper form. 533— About Compressed Yeast. There are but few towns now where compressed yeast cannot be obtained, he express service being so nearly uni- versal. This yeast is a great saver of time and trouble. Although the expense of purchasing it may amount to several dollars during a season at a resort it is money well spent if there is any business done worth counting at all. ^ It comes in cakes wrapped in tin-foil which retail at 2 cents or 5 cents, according to size. Will keep about a week in cool weather or in a refrigerator, but should be obtained from the manufacturers fresh every day or two if possible. It is the quickest kmd of yeast, as by using a double quantity good rolls and bread can be made and baked within three or four hours. To use it take half a^ cake or more, crumble it into tepid milk or water and let it dissolve, then pour all into the flour. Those who cannot obtain the compressed yeast, or who object to the expense of it can find full directions for making yeast of the best and strongest liquid sort at Nos. 257 and 258. Breakfast. like them these are almost as thick as mashed potatoes. July 4.

Cooking for profit