The new Kentucky home cook book

Same as previous receipt, excepting that just before putting the lard and salt into the sifted flour, take half a teacupful of new milk and pour it boiling hot over the sifted flour, stirring it well with a spoon. Let this cool, then put in the lard and salt, and proceed as in previous receipt. Mrs. Lucy Keith. SALT-RISING BREAD. The evening before wanting the bread, pour half a teacupful of boiling milk over one table-spoonful of sifted meal, and set it in a hot place overnight — either in the stove oven or under the grate in hot ashes. In the morning, stir the scalded meal into a stiff batter made of half a pint of lukewarm water and two coffee-cupfuls of flour. Place this in a covered vessel in water steaming hot, but not hot enough to cook it. Set it in a warm place and let it rise. Put 140 The New Kentucky Home Cook Book. into a bread-bowl four quarts of flour, stir in a large tablespoonful of lard and half a tea-spoonful of salt; then pour in the rising and one and one-half pint of lukewarm water. Make a soft dough, work it five minutes or less, make into loaves to about half fill the pan, and set in a moderately warm place to rise till it fills the pan. When well risen, bake in a tolerably hot oven about one hour. Mrs. Frank Peale, Carlisle, Ky. ROLLS. Take two tea-cupfuls of yeast, one egg, two table-spoonfuls of white sugar, two quarts of flour, butter and lard mixed the size of an egg. Beat the egg, yeast, and one spoonful of the sugar together, stir shortening and one spoonful of the sugar into the flour. Pour in the yeast, and add enough water to make dough. Roll out, and cut like biscuit. Put two pieces together with butter between. Let them rise, and bake. Mrs. Desha. LIGHT ROLLS. Take one quart of flour, one large iron spoonful of lard, a pinch of salt, two table-spoonfuls of sugar, one tea-cupful of yeast. Make up in summer with cold water, or in winter with warm water. In summer make up at one o'clock and set aside to rise, or in winter at eleven o'clock. An hour before tea, work and make into shape. Grease slightly on top to prevent them from getting hard, and when they have risen bake in a moderate oven. Miss Mollie Chiles, Lexington, Ky. ROLLS. Stir enough flour into half a pint of hot buttermilk to make it very stiff, and when cold add one cake of dissolved yeast, and let it rise all night. In the morning, take three pints of flour before it is sifted, two iron spoonfuls of sponge, lard the size of an egg, one tea-spoonful of sugar, salt, and The New Kentucky Home Cook Book. 141 sufficient lukewarm water to make a soft dough. Make into rolls, set to rise, and bake. Mrs. A. A. Walworth. WHITE MOUNTAIN ROLLS. Take sixteen cupfuls of flour, one-half cupful of sugar, one cupful of butter, one cupful of yeast, the whites of four eggs beaten to a stiff froth, four cupfuls of boiling milk. Melt the butter and sugar in the milk, having the milk lukewarm, and mix the bread, adding the whites of the eggs after mixing in part of the flour. Knead stiff, and let rise in a warm place overnight. In the morning, knead into rolls, let rise till light, rub the beaten white of an egg over the top of the rolls, and bake for thirty minutes. Miss Harrison. TEA ROLLS.