The New century cook book

Four large potatoes, boiled and mashed through a colander; one quart of flour and three ounces of butter, three eggs beaten light, one cup of yeast, one teaspoon of salt, one teaspoon of white sugar. Sift flour into bowl; mash potatoes while hot into it. Work them in with the butter until quite smooth; add eggs, salt, sugar and yeast. Knead well, and set to rise at twelve o'clock in summer and eleven o'clock in winter. An hour before tea, turn it out on the board; do not knead, but roll lightly an inch thick; cut in round cakes, let it stand awhile, and bake until brown. Mrs. Cochran. Potato Rolls. A quart of flour, four eggs, a tablespoonful of lard, half a yeast cake dissolved in warm water, a heaping cupful of potatoes mashed soft and beaten light with half a cupful of warm milk, a cupful of lukewarm milk, a teaspoonful of salt, a teaspoonful of sugar. Beat the eggs light, sift the salt with the flour, melt the lard, and mix with the sugar in the potato. Make a hole in the middle of the flour, pour in the milk, the mashed potato, the yeast, the eggs; knead well, and set to rise over night. Early in the morning knead again, make into rolls, and set close together in a pan for an hour's rising. Bake in a steady oven. Send to table hot, and break, not cut, apart. New Century Cook Book. Milk Rolls. Use two cupf uls of scalded milk, three tablespoonfuls butter, two tablespoonfuls sugar, one and one-half teaspoonfuls salt, one cake yeast dissolved in luke warm water. Add the butter, sugar and salt to the milk, then add yeast and three cupfuls of flour. Beat thoroughly and let rise until light, then add enough flour to knead, let it rise again, then roll out a third of an inch in thickness, shape with biscuit cutter, place one inch apart in buttered pan, cover and let rise. Bake in hot oven twelve to fifteen minutes. Mrs. Chetister. Egg Rolls. Two teacups of sweet milk, two eggs, a little salt, three and one-half scant cups flour sifted. Bake in hot gem pans. Rolls. Half cup each of butter and lard, three cups sweet milk, scalded, one-half cup sugar, one-half teaspoon salt, one yeast cake, enough flour to make a good batter; beat well; set to raise; when light stir in flour and knead well; set again to raise, then make into small biscuits and let spread out; bake in quick oven. Mrs. E. T. Mellin. French Rolls. Two teaspoonfuls sugar, butter size of egg, one egg, one cup warm milk, one-half yeast cake, flour enough to make stiff, like bread-dough; after kneading let rise over night; in morning make into rolls. Mrs. E. Burling. Spanish Buns. One pint flour, one pint sugar, one cup butter, one cup sweet milk, four eggs, one tablespoonful cream tartar, one-half tablespoonful soda, cloves and cinnamon to suit taste. Bake in flat pan. Frost on top and cut in squares. Oakland Church. Buns. One quart flour, set same as for bread; next morning add three eggs, one cup sugar, one-half cup butter and lard. Bake in moderate oven. Mrs. Van Stone. New Century Cook Book. Bun Loaf.