The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

famous by making rolls of crumbs. =★ Crumb Rolls of Brown Bread= _Sponge_-- 1 pt. water 2 tablespns. oil ⅔ cake of yeast 3 cups bread flour _When light_-- ½ teaspn. salt 1 qt. fine, stale, brown bread crumbs 2 cups flour, or enough to knead Let rise in bulk, shape as desired, bake when light. =Rolled Rolls= Roll dough for rolls (p. 438) in a square ¼-½ in. thick, brush with butter or not, sprinkle with maple sugar or chopped hickory nuts or granulated sugar and ground coriander or anise seed, with or without currants or raisins, or with a mixture of chopped citron, English walnuts and sugar (maple or granulated), or chopped nuts, figs, raisins and cocoanut. Roll tight, cut from the end in 1 or 1½ in. lengths, lay close together in pan, let rise, and bake in moderate oven. Or, roll bread dough out and spread with hard sauce flavored with vanilla, lemon, coriander or anise. Sprinkle with currants or raisins. Roll, bake, glaze with sugar and hot water. =★ Potato Biscuit= 1 cake yeast 1 qt. water 1 cup sugar 2 cups mashed potato 1 scant cup oil (or oil and melted butter mixed) 4 or 5 eggs salt white flour Add beaten eggs, warm water and all other ingredients to warm mashed potato, with flour for stiff dough; when light, roll out, cut into biscuit, let rise, bake. =Split Biscuit= Use only 2 tablespns. of sugar in potato biscuit with milk for wetting. Roll light dough ½ in. thick, cut into biscuit, butter half of them on top and lay one of the other half on top of each; lay close together in pan, brush with butter, let rise, bake. =★ Raised Biscuit= Take roll dough or add a little more oil to bread dough, cut into small biscuit and place a little way apart in pan, prick with fork, let rise and bake. Or, cut strips of dough into small pieces, roll into balls and place close together in tin. When there is a little piece of dough left, break it into small,