HOW WE COOK IN TENNESSEE

dissolved yeast; beat this batter well with a spoon; cover this bowl of batter, and place it where it will keep moderately warm. Abont eight o'clock at night, sift the other two pints of flour on the biscuit board, leaving out a very little to knead the dough in the morning. Then take a tablespoonful of lard (not heaping) ; mix it into the flour, adding another teaspoon- ful of sugar and a teaspoonful of salt. Now pour the batter into this flour and knead the dough well; put this dough into a jar or bowl that has a cover. Early next morning knead this dough over; make into rolls, and set to rise for breakfast. If this recipe is exactly followed, it can not fail. — Mrs. H. R. Lan- caster.

Parker House Rolls. — Add to one pint hot milk one teaspoon salt, one tablespoon each of butter and lard, one tablespoon sugar; cool; add one compressed yeast; place in center of one quart Dainty flour, stirring in flour to make thick batter ; cover, let rise ; knead rest of flour in ; let rise double ; roll out to quar- ter inch; cut with form; indent each; brush with butter; fold one-half over other; set in pan; cover for one hour; then bake fifteen or twenty minutes.

Yeast for Bread. — Boil and mash four potatoes, add one cup flour and pour over this a big quart of boiling water. When cold add one yeast cake soaked in half cup water.

Bread. — One quart flour, one teaspoonful salt, one teaspoon sugar and one teaspoon lard. To this add one large cup of the above yeast. — Mrs. Ida Hall.

Irish Potato Liquid Yeast— Into two boiled Irish potatoes, well mashed, smooth two tablespoons flour, one tablespoon salt, two tablespoons sugar, one yeast cake dissolved in water, and let ferment over night in warm place; then screw jar tight and keep in a cool place. In making rolls use one teacup of the liquid. — Mrs. Wm. Holland.

Tea Rolls. — Half-gallon dainty flour, one heaping spoon lard, two heaping spoons sugar, one egg well beaten, one cup yeast,

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enough warm water to make soft dough. Knead well and set to rise. When light work down and set to rise the second time — then roll out on board and cut into biscuit, placing in pan to rise again one and one-half hours for supper. — Mrs. Wm. Holland.

Sugar Rolls. — Two quarts flour, one or two eggs, lump of butter size of walnut, the same yeast as for bread; roll half- inch thick, sprinkle with sugar, cinnamon, butter and raisins or currants. Cut in strips and roll. Pinch dough together on pne end so the syrup will not come out, and set on end in a biscuit pan to bake. — Mrs. J. C. Lanham.

Light Rolls. — Buy one five cent yeast cake. Dissolve one- quarter of it in half cup of luke warm water. Pour this into one quart of sifted flour, lard size of egg, salt, one tablespoon sugar, one beaten white of egg ; mix rapidly and set in a warm place (not too hot) to rise. When dough is well risen (which it will be in three hours) knead it well, then spread enough flour on board to roll dough like biscuits and cut. Place in pan, rubbing a little lard on top of each loaf. Bake in a slow oven. Keep the remaining part of yeast cake in a dry place. It can be used several days. — Mrs. J. L. Nelson.

Pocket Books. — Beat yolks four eggs with two dessert spoons of sugar, then add one teacup sweet milk with a yeast cake dissolved in it. Flour enough to make a stiff batter; lastly, add well beaten whites, and let rise. When very light add one tablespoon butter, one tablespoon lard; sift in flour and make soft dough; let rise again; work out dough with little more flour; roll in pieces about five inches long and three inches wide. Spread very little butter on one end and fold like a pocket book and put them to rise. When light bake. — Mrs. H. R. Lancaster.

To make Rolls. — One cup of yeast, one cup warm water, half cup sugar, half cup lard, white of one egg well beaten; cream lard and sugar together, add yeast and water, stir in flour to

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make soft batter, and when light add flour to make a stiff dough, and set to rise again, and when light work and make into rolls — keep them warm and in one hour they will be ready to bake. — Mrs. H. R. Lancaster.

French Rolls. — One quart sweet milk, half pound butter, four eggs, four tablespoons sugar, one teacup soft yeast and enough Dainty flour to make a stiff batter. When light add flour to make a soft dough and let rise again. Then roll out half inch thick and cut into squares ; one teaspoon sugar and small lump butter to each piece; fold over one half over the other as a pocket book. — Mrs. H. R. Lancaster.

Quick Bread. — Sift together one quart Dainty flour with one heaping teaspoon of cream tartar, one even teaspoon of soda, half teaspoon of salt. Mix in dry two tablespoons of lard and last work all into a dough with nearly a pint of buttermilk. Let it stand a few minutes, then mold into two loaves. Place in tins, let stand four or five minutes and bake in a brisk oven. If it gets brown too quickly on top, place greased paper over the loaves. — Mrs. J„ R. Thomas.

Potato Yeast. — Boil one large potato ; put in a bowl ; add one tablespoon flour, two of sugar, mash well together and pour in the water potato was boiled in. Let stand to cool ; add one square of Fleishman's yeast. Let stand to rise to a light foam; keep in a cool place. — Mrs. H. R. Lancaster.

Light Bread, by a Professional Bread Maker. — It makes fine bread, does away with the annoyance of setting bread at night, and still allows you to get your bread done by noon. Save the water in which you boil the potatoes; mash two or three pota- toes and add to it. When it cools add one yeast cake, one half cupful of sugar and one tablespoonful of salt. Let it stand over night in a warm place in winter. In the morning take out about one pint of this, and set it away for the next time. Add a little more water if needed, and stir in flour to make a soft sponge. Let it rise until light, mix stiff, let rise again,