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Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers by Elizabeth E. Lea
page 70 of 367 (19%)
Potato Rolls.

Boil potatoes enough to make a quart when mashed, which should be done
with a rolling-pin on a cake-board; mix these with a gallon of flour, a
spoonful of butter, one of lard, and some salt; stir in water sufficient
to make dough, not quite so stiff as for light bread, and a tea-cup of
yeast; knead it for half an hour, and set it to rise; when it is light,
set it away in a cold place, and as you require it, cut off a piece;
mould it in little cakes, and let them rise an hour before baking. These
rolls will keep several days in cold weather. If the dough should get
sour, mix in some salaeratus.


Another Way.

Boil a quart of pared potatoes--pour off the water, mash them, add half
a pint of sweet milk, warmed, and a small table-spoonful of salt; stir
well, and pour it scalding hot into a quart of flour; add cold milk
enough to make it the right consistence for rising; stir in half a tea
cup of yeast, and set it by to rise, it will soon be light, and is then
to be made into dough, with shortened flour, as other rolls, and made
out into cakes; and after standing in a warm place to become light
again, which should not take long, bake with rather a quick heat. These
rolls may be eaten warmed over.


Mush Rolls, without Milk or Eggs.

When milk is scarce, (or for a change,) you can make good rolls with
mush. Take a pint of corn meal, pour on it three pints of boiling
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