shallow pan, and when they have risen, baked for half an hour ; or they may be shaped like balls, placed a little distance apart in the pan, and when they have risen, baked for twenty minutes. Another mode is to put the dough into French roll-pans, and when it has risen, bake for twenty-five minutes. This method secures a quantity of rich, crisp crust, and gives the rolls a pecu- liar sweetness. If six o'clock be the hour for tea, it will be well to begin raising the dough at eleven in the forenoon. In hot weather noon will be early enough. It takes about an hour and a half for the rolls to rise to a little more than double the original size in a temperature of about 80°. When an especially tender and rich crust is de- sired, brush the rolls over with soft butter or lard when they are about half baked. * Potato Rolls. These will require a quart of flour, half a pint of milk, one good-sized potato, one large table-spoonful of butter, some boiling water, one-fourth of a cake of compressed yeast or one-fourth of a cupful of liquid yeast, one level teaspoonful of salt✪ Washington Rolls, and one table-spoonful of sugar. Put the potato into a small saucepan, cover it with boiling water, and cook for half an hour ; then remove it from the saucepan, and mash it till fine and light. Add to it half a cupful of the water in which it was boiled. E-ub the mixture through a strainer into a bowl, and add the milk, sugar, salt, butter, and yeast. Sift the flour, and beat half of it into the liquid mixture. Cover the dish closely, and set it in a warm place. When the mixture has risen so much as to be perfectly spongy, beat in the remainder of the flour. Knead the dough well, and put it away to rise again. When it is three times its original size, shape it into rolls, and let these rise in a moderate temperature for about an hour and a half. Bake in a moderate oven for thirty minutes. BREAD, ROLLS, AND MUFFINS. 791 The first rising will occupy about five hours ; the second, two hours ; and the third, one hour and a half. The actual work of making the rolls will take about three-quarters of an hour. If six o'clock be the time for supper, the preparation of the rolls should be begun at 8.30 or 8.45 o'clock in the morning. In case one be in a hurry, the quantity of yeast may be doubled, and then the rolls can be made in five hours. * White Mountain Rolls. Sift two quarts of flour into a mixing-bowl, and add to it a teaspoonful of salt and three table-spoonfuls of sugar. Boil a pint and a half of milk, and while it is cooling to blood-heat, melt half a cupful of butter in it. When the temperature has fallen to the desired degree, beat the whites of two eggs to a stiff froth, and add them to the milk. Add also half a cupful of liquid yeast, or half a two-cent cake of compressed yeast dissolved in one-third of a cupful of cold water✪ White Mountain Rolls. Stir this mixture into the flour, and beat well with a spoon ; then knead well for twenty minutes. Let the dough rise over night.

AI-modernized reading of the original text

shallow pan, and when they have risen, baked for half an hour ; or they may be shaped like balls, placed a little distance apart in the pan, and when they have risen, baked for twenty minutes. Another mode is to put the dough into French roll-pans, and when it has risen, bake for twenty-five minutes. This method secures a quantity of rich, crisp crust, and gives the rolls a peculiar sweetness. If six o'clock be the hour for tea, it will be well to begin raising the dough at eleven in the forenoon. In hot weather noon will be early enough. It takes about an hour and a half for the rolls to rise to a little more than double the original size in a temperature of about 80°. When an especially tender and rich crust is desired, brush the rolls over with soft butter or lard when they are about half baked. * Potato Rolls. These will require a quart of flour, half a pint of milk, one good-sized potato, one large table-spoonful of butter, some boiling water, one-fourth of a cake of compressed yeast or one-fourth of a cupful of liquid yeast, one level teaspoonful of salt, and one table-spoonful of sugar. Put the potato into a small saucepan, cover it with boiling water, and cook for half an hour ; then remove it from the saucepan, and mash it till fine and light. Add to it half a cupful of the water in which it was boiled. E-ub the mixture through a strainer into a bowl, and add the milk, sugar, salt, butter, and yeast. Sift the flour, and beat half of it into the liquid mixture. Cover the dish closely, and set it in a warm place. When the mixture has risen so much as to be perfectly spongy, beat in the remainder of the flour. Knead the dough well, and put it away to rise again. When it is three times its original size, shape it into rolls, and let these rise in a moderate temperature for about an hour and a half. Bake in a moderate oven for thirty minutes. The first rising will occupy about five hours ; the second, two hours ; and the third, one hour and a half. The actual work of making the rolls will take about three-quarters of an hour. If six o'clock be the time for supper, the preparation of the rolls should be begun at 8.30 or 8.45 o'clock in the morning. In case one be in a hurry, the quantity of yeast may be doubled, and then the rolls can be made in five hours. * White Mountain Rolls. Sift two quarts of flour into a mixing-bowl, and add to it a teaspoonful of salt and three table-spoonfuls of sugar. Boil a pint and a half of milk, and while it is cooling to blood-heat, melt half a cupful of butter in it. When the temperature has fallen to the desired degree, beat the whites of two eggs to a stiff froth, and add them to the milk. Add also half a cupful of liquid yeast, or half a two-cent cake of compressed yeast dissolved in one-third of a cupful of cold water. Stir this mixture into the flour, and beat well with a spoon ; then knead well for twenty minutes. Let the dough rise over night.

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