Evening star., 1943-11-11
HARD CRUSTY ROLLS:
SWEET POTATO QUERY.
(Thdnks to Mrs. L. A. L.,
AlerGndrid.)


Have been hoping also that some
one would send in a recipe for hard
rolls, Mrs. w. H. c., Washington
Have perused my cookbooks and not
many recipes for hard, crusty rolls
are given. One book says they are
usually made without any shorten
ing or egg and gives what seems an
odd method to me-that is, drop
the shaped roll (after the first ris-
ing) into a bowl of lukewarm water
and allow to rise there for a few
minutes. I know these rolls are
often called water rolls" but l
didn't imagine the water was in
corporated in this manner! How
ever, did find in americas Cook
Book recipe which might fill your
need. I have never tried it so cam
not comment.
One cake compressed yeast, u
cup lukeWarm water. "A cup sugar,
l teaspoon salt. tablespoon butter,
l tablespoon lard, l cup boiling
water, 4 cups sifted flour. Soften
yeast cake in lukewarm water. Add
sugar, salt and shortening to boiling
water and mix we'll. When luke
warm add yeast and beat in -four.
Knead dough lightly five minutes;
place in bowl creased with butter,
cover and let rise in warm. not hot,
place. When doubled in bulk, pat
out on board, about u inch thick,
and cut in small, narrow strips.
Place strips, few inches apart, on
baking sheet, cover and let rise un-
til very light. Brush with lard and
bake in slow 300-degree oven 4C
minutes. Then increase heat to
moderate (375 degrees) and bake lC
minutes longer. Slow baking is es-
sential for these rolls. Approx
innate yield-2la rolls.
l have question: What causes
parboiled sweet potatoes to turn
black after slicing AS in making a
sweet potato and apple dish? They
turned black in the oven during the
baking. l used stainless steel
bladed knife or perhaps a chromium
plated knife. l have no silver knife
The potatoes as we ate them were
most unsightly!
Thanks to Mrs. W. A.. Riuerdale.
In response to the request of Mrs
W. H. C. for hard crusty rolls. I am
sending this one which appeared ir
the Ladies Home journal some years
ago. I have tried it several times
and like it very much.
Crusty Rolls-Soften l cake OF
yeast in y cup of lukewarm water
put u cup of lukewarm water into
bowl, and add l tablespoon sugar
l teaspoon salt and 2 tablespoons
shortening. Add cup of flour
beating we'll Add the softenec
yeast. Add Il cup more flour, beat.
ing well, then fold in 2 egg whites
beaten. Add enough flour to make
soft dough, about 2 cups, or 81
cups of flour altogether. Knead or
Toured board until smooth satiny
and very elastic Put in CREASED
clean bowl and let rise until double
in bulk. Punch down. Let rise until
double again. Knead down lightly
Cover and let rest 10 minutes. Roll
out, cut into rectangular pieces
about l and IL inches wide anc
I2H inches long. Pat each rectangle
fiat. Fold long edges under, snip
off the short ends with sharp knife
and place on creased pans that have
been sprinkled lightly with white
corn meal. Slash top of each with
sharp knife Brush each roll with
butter or margarine. Cover with 9
towel and let rise until double ir
bulk. Bake in a hot oven, $50 de-
grees, 20 minutes Place a large fiat
pan filled with boiling water on the
floor of the oven to give crustiness
To reheat, place on cooky sheet ir
hot oven and do not cover, as 8
cover spoils their crustiness.
These make the football shaped
rolls with the slashed tops and are
very good The corn meal gives thai
professional touch.
y 4
SWEET POTATOES,
MARBLE CAKE
(Thdnks to Mrs. J. o. T.,
WdShington.)
Some time ago a lady asked fol-
candied sweet potatoes. I have not
seen one so will send mine.
| Southern stv1e poi1 y,,or}i,p,