1552 The Cornell Reading-Courses 



Sift the dry ingredients. Add these to the potatoes, mixing with a knife. 

 Work the fat into this mixture lightly. Add gradual!}- enough milk to 

 make a soft dough. Toss the dough onto a floured board, pat and roll 

 it lightly to one-half inch in thickness. Cut it into shapes with a biscuit 

 cutter. Place the biscuits on greased pans and bake for from twelve to 

 fifteen minutes in a hot oven. 



Dumplings 

 I cupful potatoes 2 teaspoon fuls l^utter 



I cupful flour Milk, about f cupful 



5 teaspoonful salt 



Mix and roll out the dough according to directions given for biscuits 

 in the preceding recipe. Place the dimiplings close together in a buttered 

 steamer; place the steamer over boiling water; cover it closely and steam 

 the dumplings for twelve minutes. 



Muffins 



4 tablespoonfuls butter i cupful flour 



4 tablespoonfuls sugar 4 teaspoonftds baking powder 



I egg Salt 



I cupful potatoes i cupful milk 



Cream the butter and the sugar; add the egg which has been well beaten, 

 then the potatoes; and mix these ingredients thoroughly. Sift the flour, 

 the baking powder, and the salt together, and add them and the milk to 

 the mixture alternately. Bake the muffins in greased gem-pans for from 

 twenty-five to thirty minutes. 



Rolls 



2 cupfuls potatoes i egg 



I tablespoonful lard i cupful milk 



I tablespoonful sugar Yeast 



Flour 



To the hot potatoes add the lard, the sugar, and the salt. When the 

 mixture is cool, add the egg and the milk in which the yeast cake has been 

 dissolved. Beat the mixture well ; then mix in enough flour to make a soft 

 dough. Put the dough to rise in a greased bowl. When light, turn it 

 out on a floured board and roll it into a sheet one-half inch thick. Cut 

 it into shapes with a biscuit cutter, brush them with melted butter, and 

 fold them over like Parker House rolls. Place the rolls on a greased pan; 

 let them rise; and bake them in a quick oven. 



