o
become _very light_, bake in a hot oven, and you will find them
excellent. Dipping the rolls in melted butter makes them crisp. Serve
hot, or place in a hot oven a few minutes until heated through, if
served after they have become cold.

"POLISH" RYE BREAD (AS MADE IN BUCKS COUNTY)

This excellent, nutritious bread, is made from the whole-ground grain.
Every part of the grain is used in the flour, when ground. To bake
this bread, sift together one quart of this "whole-ground" rye flour
and two quarts of white-bread flour. Early in the morning of the day
on which bread is to be baked, prepare a thick batter, or sponge,
consisting of one quart of potato water (or the same quantity of
luke-warm, scalded milk, or a mixture of the two); add one
tablespoonful of a mixture of lard and butter and two boiled, mashed
potatoes. Two tablespoonfuls of sugar, one-half tablespoonful of salt
and one Fleischman's compressed yeast cake, dissolved in a small
quantity of water; add about five cups of the mixed, sifted flour,
beat the batter well, and stand in a warm place, covered, from one and
a half to two hours. When well-risen and light, stir in balance of
flour gradually, until all except one cup has been added; then turn
onto a bake-board and knead well. This sponge should not be quite as
stiff as for wheat bread. Turn the dough onto a clean, well-floured
cloth in a large bowl, set to rise and bake according to directions
for baking "Hearth-baked Rye Bread" or, if preferred, form into
loaves, place in bread pans and, when light, bake.

PERFECT BREAKFAST ROLLS

One quart of scalded milk, when lukewarm, add the following: 1/2 cup
of butter and lard (mixed), 1 egg, 1 tablespoonful of sugar, 1
teaspoonful of salt and 1 Fleischman's yeast cake; add flour to form a
thick batter; beat all thoroughly. Mix the above at 9.30 P.M., stand
in a warm place, closely-covered, over night. The following morning
add more flour; dough should not be mixed quite as stiff as for bread.
Allow it to raise in a warm place. When well-risen, place on bread
board, roll, cut into small biscuits; dip each biscuit in melted
butter, fold together, place in pans a distance apart, and when they
have doubled in size, bake in a hot oven.

"AN OLD RECIPE" FOR GOOD BREAD

This country cook invariably baked good bread and always used
potato-water in preference to any other liquid for setting sponge.
She stood aside water, in which potatoes had been boiled f