Boil 2 medium sized Irish potatoes, peel in about 3 cups of water, when cooked well take out and run potatoes through a ricer. Put about two cups or a little less of the water in potatoes and put aside to get cold, then take 1 quart of Crusader flour and put 1 tablespoon of sugar and ^2 tablespoon of salt in it, then a heaping tablespoon of lard worked into it. Take % cake of yeast and dissolve in % cup lukewarm water. Make hole in flour and pour potatoes and j^east into it, with 1 beaten egg. Knead well until light and the dough is smooth. You can add either a little flour or warm water as needed. Put aAvay in a warm place until it rises twice its bulk. Pour out on board, but do not knead a second time. Break off and mould and put into gem pans to rise, then bake hy putting in cold gas oven and lighting gas. It takes about 30 minutes from the time you put in oven. Brush over with melted butter before taking out. Mrs. Carl A. Woodruff. POTATO ROLLS 1 yeast cake . y2 teaspoon salt % cup mashed Irish potatoes Yo cup butter 3 cups flour 2 eggs % cup sugar Put the butter in hot mashed potatoes to melt it. Dissolve yeast cake in 1/) cup luke warm wate✪ Rollsr in which potatoes were boiled, add the Y2 cup sugar, 2 well beaten eggs. Put these ingredients into the three cups of flour, sifted with the % teaspoon salt and work the dough until smooth and satiny. If for supper make up dough at noon. Let rise until very light. Then roll out, cut and shape into pocket book rolls. Brush with melted lard before folding. Let rise again and bake slowly in moderate oven. Mrs. T. H. Briggs. 11 LADY ROLLS 1 quart flour 1 spoonful white sugar 1 spoonful of butter 1 cup of yeast (well risen) 1 egg 1/4 teaspoonful of salt Add milk and water sufficient to make pliable dough✪ Lady Rolls. Set your rolls to rise over night, make them out quite early in the morning, in round balls, and then roll them on the table to an oval form ; cover them to rise again till half an hour before breakfast, then bake them in a slow oven to a light brown color. Set a dish cover over them for ten minutes to make the crust soft, if 3''ou prefer it so. Do not leave them in the oven a moment after they are done, or they will become hard and crusty. Mrs, Annie Mason Beockenbrough. SALLY LUNN (1871) One 3'east cake, 1 quart flour, 1 tablespoon sugar, 1 heaping teaspoon salt, 1 large spoon shortening. Mix all, but salt, in a batter; let stand until it has bubbled. Then work in the salt and pint of flour. Let rise in a bowl of warm water. If for tea, at four o'clock add to the risen dough two eggs, two tablespoons sugar and tablespoon butter, work well with hand, then pour in well greased pan, rise for two hours, bake in moderate oven for an hour. Mrs. W. a. Montgomery. MRS. JOHN D. HAWKINS' RECIPE FOR SALLY LUNN 2 oz. butter 1 teaspoon sugar 2 oz. lard 3 eggs (or 2 if scarce) 1 qt. flour % yeast cake Enough milk to have the batter drop from the spoon, not run. Cream the butter and lard with the spoonful sugar, beat eggs sepa- rately, mix yolks with sugar and shortening, add flour and yeast dis- solved in the milk. Then fold in the egg whites and put to rise, when double size put into pan for second rising. Mrs. W. T. McGee. 12 SALLY LUNN 1 pint flour 1 pint milk and water mixed

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Boil 2 medium sized Irish potatoes, peel in about 3 cups of water, when cooked well take out and run potatoes through a ricer. Put about two cups or a little less of the water in potatoes and put aside to get cold, then take 1 quart of Crusader flour and put 1 tablespoon of sugar and ^2 tablespoon of salt in it, then a heaping tablespoon of lard worked into it. Take % cake of yeast and dissolve in % cup lukewarm water. Make hole in flour and pour potatoes and j^east into it, with 1 beaten egg. Knead well until light and the dough is smooth. You can add either a little flour or warm water as needed. Put aAvay in a warm place until it rises twice its bulk. Pour out on board, but do not knead a second time. Break off and mould and put into gem pans to rise, then bake hy putting in cold gas oven and lighting gas. It takes about 30 minutes from the time you put in oven. Brush over with melted butter before taking out. Mrs. Carl A. Woodruff. POTATO ROLLS 1 yeast cake . y2 teaspoon salt % cup mashed Irish potatoes Yo cup butter 3 cups flour 2 eggs % cup sugar Put the butter in hot mashed potatoes to melt it. Dissolve yeast cake in 1/) cup luke warm water in which potatoes were boiled, add the Y2 cup sugar, 2 well beaten eggs. Put these ingredients into the three cups of flour, sifted with the % teaspoon salt and work the dough until smooth and satiny. If for supper make up dough at noon. Let rise until very light. Then roll out, cut and shape into pocket book rolls. Brush with melted lard before folding. Let rise again and bake slowly in moderate oven. Mrs. T. H. Briggs. 11 LADY ROLLS 1 quart flour 1 spoonful white sugar 1 spoonful of butter 1 cup of yeast (well risen) 1 egg 1/4 teaspoonful of salt Add milk and water sufficient to make pliable dough. Set your rolls to rise over night, make them out quite early in the morning, in round balls, and then roll them on the table to an oval form ; cover them to rise again till half an hour before breakfast, then bake them in a slow oven to a light brown color. Set a dish cover over them for ten minutes to make the crust soft, if 3''ou prefer it so. Do not leave them in the oven a moment after they are done, or they will become hard and crusty. Mrs, Annie Mason Beockenbrough. SALLY LUNN (1871) One 3'east cake, 1 quart flour, 1 tablespoon sugar, 1 heaping teaspoon salt, 1 large spoon shortening. Mix all, but salt, in a batter; let stand until it has bubbled. Then work in the salt and pint of flour. Let rise in a bowl of warm water. If for tea, at four o'clock add to the risen dough two eggs, two tablespoons sugar and tablespoon butter, work well with hand, then pour in well greased pan, rise for two hours, bake in moderate oven for an hour. Mrs. W. a. Montgomery. MRS. JOHN D. HAWKINS' RECIPE FOR SALLY LUNN 2 oz. butter 1 teaspoon sugar 2 oz. lard 3 eggs (or 2 if scarce) 1 qt. flour % yeast cake Enough milk to have the batter drop from the spoon, not run. Cream the butter and lard with the spoonful sugar, beat eggs sepa- rately, mix yolks with sugar and shortening, add flour and yeast dis- solved in the milk. Then fold in the egg whites and put to rise, when double size put into pan for second rising. Mrs. W. T. McGee. 12 SALLY LUNN 1 pint flour 1 pint milk and water mixed

Raleigh recipe book