Miss Corson's practical American cookery and household management

Two hours before breakfast the next morning, knead the dough again for five minutes ; form some of it in little rolls, and the rest in loaves ; put them in buttered baking-pans, brush the surfaces with milk or a little butter, cover them with a folded towel, put the pans where they will be shielded from draughts, and where the temperature will be about 98° F. ; let them rise until they are double their size, and then bake them ; the rolls will be all the better if there is time for them to rise to more than twice the original size before they are put into the oven, because the heat penetrates them so quickly that there is very little chance for the expansion to continue; the larger volume of loaves of dough excludes the heat longer, and they rise after they are put into the oven ; the rolls should be put into a hot oven, and baked for about fifteen or twenty minutes ; less heat is required for baking bread, and before the loaf is taken from the oven a sharp small knife or a bright steel needle should be run irito the middle of the loaf, to make sure that it is thoroughly cooked ; if there is the slightest particle of moisture on the steel when it is withdrawn from the bread, the baking should be continued. POTATO ROLLS. Use a pint of mashed potato mixed with a pint of lukewarm milk in which quarter of a pound of lard or butter has been melted ; dissolve also in the milk half an ounce of compressed yeast and a teaspoonful of salt ; add to these ingredients enough flour to make a batter thick enough to hold for a moment a drop let fall from the mixing-spoon ; cover this batter in an earthen bowl to prevent chiUing by draughts, and place it in a moderately warm place until it is light and foaming; the length of time required for rising will depend upon the temperature of the room ; if the heat is too great, the fermentation cannot take place properly, and the rising will be checked ; the bowl, therefore, should not be put where the hand cannot be held with comfort, for the heat will be too great. When the sponge is light, mix with it enough more flour to make the dough stiff enough to knead without sticking to the hands or the pastryboard ; knead the dough for five minutes, roll it out about half an inch thick, cut it out in rounds with the biscuit-cutter, lay two together and put them upon a buttered bakingpan, cover again with a folded towel, and let them rise again to twice their height ; when the rolls are light, brush them with melted butter, and bake them in a moderate oven for about twenty minutes, or until they are done, then serve them hot. Mashed sweet potatoes may be similarly used. PARKEB-HOUSE ROLLS.