The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-06-04

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oven II liked. one may ada yeast and
set them TO rise. as they are good
either way.
Dixie Rolls-when we'll risen, di.
vide the dough into pieces that will nj
a teacup then roll them out into
round. fiat cakes. Double them in
half. let them lie doubled up till night
then wet with cold water and bake in
a moderate oven. This will be an oval
roll, with a seam lengthwise which
gives It the appearance OF a grain OF
wheat.
Ring Rolls-Mold small round rolls;
lay them in rings In a round pan till
the center is filed. Let them rise well
and, after wetting them with cold
water. bake in a slow oven.
Quick Rolls-One pint milk. one
tablespoon lard. one quart -four. one
tablespoon sugar. one egg. one yeast
cake. salt. Scald milk. add lard and
then let 1t cool. Beat into it the -four
(sifted), sugar, salt, egg and yeast.
Set to rise three hours. then stir In
as much -four as possible with spoon.
After an hour and half, make up
the dough. put in creased pans and
grease the top OF the rolls before bak-
ing.
old Virginia Sally Lunn-One
quart flour, one cup yeast, one cup
milk, half cup butter, half cup lard.
one tablespoon sugar, four eggs one
scant teaspoon salt Beat eggs separ-
atclY. then mix. Add yeast and sugar.
Melt butter and lard and add to the
eggs, yeast and milk before putting
In the -four. Leave in bowl in which
1t has been mixed and set it to rise.
When well risen. beat hard and put
In creased pan to rise again before
baking.
Parker House Rolls-Two-t h d S
cake compressed yeast, e-half cup
lukewarm water. one quart flour, one
tablespoon lard, two teaspoons sugar,
one teaspoon salt, half pint milk
scalded and cooled. Dissolve the yeast
in the water. Work the lard lightly
into the -four, after sugar and salt
have been mixed in. Then stir in the
scalded and cooled milk. Mix all in
gradients together and let rise for
three hours; 1t should be very light.
Take out, knead we'll with as little
-four as possible and replace IN a
bowl Let rise again for three hours.
Knead out, roll till only half inch
thick, cut with large biscuit cutter.
Butter the top with melted butter and
fold over double. Put In pan to rise
for one hour Then bake delicate
brown in a quick oven. 1t should
be set warm about seven and half
hours before meals. in a warm cor
ner.
Quick Sally Lunn-One cup milk,
one pint -four, butter the size of an
egg one egg three teaspoons baking
powder one kitchenspoon sugar. Slft
the flour with salt and baking powder;
beat egg white and yoke separately.
then together); add melted butter and
sugar, then stir in -four. Mix well and
bake In a deep creased cake pan.
Serve hot.
Sweet Pone-At night fill a stewpan
with boiling water, sift Indian meal
into It and stir until you have
smooth. thick mush. Add little salt,
cover the stewpan and put IN a cool
place until morning. In the morning
knead the mush well with the HANDS
Grease pan and put in the dough,
smoothing it carefully on top. Bake
in a hot oven till very brown. top,
bottom and sides. The pan should
be deep one, and the pone should
be turned out on a plate to serve: cut
in slices, as you would pound cake,
and eat It hot with plenty OF butter.
If any OF the pone Is left from break
fast serve 1t cold for dinner.-Mrs.
Mason.
Bryan Pone-One pint sweet milk,
one pint sifted Indian meal six eggs
(beaten separately tin very Light, one
large tablespoon butter, little salt
Rub the butter into meal while dry
Add milk. yolks of eggs, salt and. last
ly, the white haaten stiff. Mix all well
together BaRS'in a well-greased pan,
from which turn out on plate TO
serve. 1t requires brick fire.
Batter Cakes or Dabs-One pint
sifted Indian meal, one pint boiled
small hominy three eggs, salt and
milk Mix the meal with the hom-
inv make into a batter with the eggs
well beaten and enough milk to pro-
duce a proper consistency. Drop a
spoonful at time upon hot creased
griddle. When brown on one side
turn.
Hoe -Moisten Indian meal
with cold water and little salt: knead
dough we'll to make 1t light. Bake on
a hoe or griddln over moderate flrA
Turn often till well Drowned on both
Sides. If liked, add a little lard or
butter. The cake, though well done
shouid no moist inside