The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1875-01-28
How to Make French Rolls.

A correspondent evidently woman)
of the Prairie Farmer gives the follow
ing humorous directions for making
breakfast rolls:
"Bread that is like snowfakes piled"
Take Two good-sized potatoes, cook,
mash, pour the boiling water off them on
one saucerful of flour. When it is milk
warm stir in one cup of "rot" and set
in warm place, and when it foams up
like soda pop then it is ripe and the
dough should be made.
Now if there is any woman among you
who knows that she has the patience
of job" the " hang-on of the bulldog"
and the "grit of the Guinea negro" let
her attempt to make French rolls; but if
you are lacking in any of those perqui-
sites fold your hands and say you can't
and you will be just as happy.
After mixing your dough thoroughly
then work it, and this working dough is
no child's play. Take off your collar,
roll up your sleeves, open the window
and have an assistant standing at your
elbow to mop the sweat from your heat
ed brow-for it is one of the beauties of
this bread-working business that while
you are a: it you have no hands for any
thing else. Yes, work that dough till
your fingers cramp and there is a hurt
under your shoulder blade; and your
blackwell, it always does ache-and
now. if you are doing your duty by
the dough, it should "ache double"
But you must not stop for trif1es-" no
cross, no crown" Work it until it is
eight" Then set tin cold weather
pear the fire, in hot weather where it is
cool, and if the weather is neither hot
nor cold you should set it middlin'
jist." After putting it in Just the right
place you should look at it and move it
little back, and directly 60 and feel the
jar and set it little closer. Every time
the door is opened land lets in draft"
throw a blanket four double over the
dough, and if the room gets too warm
give it a wet sheet pack; be sure to keep
it the right temperature, for next to hay
ing the proper amount of "rot" in it the
temperature is the most important.
About nine o'clock, or any time after
you get the baby to sleep and the stock
ings darned and the chairs set back and
the floor swept, you must work your
dough over; then fold it in the blanket
and set it-somewhere if you take the
bread in one hand and the thermometer
in the other and 60 around the kitchen,
like a water-witch hunting for a vein
with a forked stick, you will be sure to
find somewhere in the place the right
temperature, and as soon US you do set
it down "instanter," for the tempera-
ture might change its mind. Now "4uiet
down your nerves" and go to bed and 60
to sleep. But bark! the clock strikes
one. Arouse, We woman! Arouse, ye
slave! Come forth and work that dough;
see, it has started to meet you, and once
again let me entreat you to work it
we'll. Never mind those shivers that
run down your back; it's moth
ing if you do sneeze a time or two;
keep on working, no matter if the baby
has walked up and is pleading its own
cause; John can take care of the baby,
you work that dough; all these things
that annoy you are small and tritiing,
while that that you hold in your hands
is the staff of life" When you have
worked it till it begins to snap like
morning glories" and smell like last
years "cider barrel" then "put it in its
little bed" between the blankets; and
creep to your own bed with feeling of
triumph, for the receipt does not require
anything more of you till morning. But
if you should by any chance get walked
up before morning you might work that
dough over again; it won't hurt the
doug and the benefit it will be to it you
may never know. Goodnight.
Get up early in the morning with
bright smile for everybody; with a
"happy good-morning," and "yes, /
thank YOU" dress the children; but first
make out your rolls so they will have
time to raise, get the other things ready,
and set the table while the rolls are bak-
ing, and when all is ready, and you sit
down to the table, if your husband don't
say that you make the best bread, and
are the best soste in the world, then he is q
brute, and ought to be fed on Graham
Gems" all the rest of his life