The Ladies Page


| September/October 1963



Country Echoes

By MAE BABER, R.D.2, Brandon, Wisconsin

How nice it is to receive an un-expected letter. This is about the only way a writer has of knowing whether what she writes is read and appreciated. We are just like anyone else in needing encouragement now and then. Two of the most recent I have received are from southern states. Mrs. Lee Davis of R. 1, Miami, Oklahoma wrote such a nice letter about my book, and Mrs. Earl G. Smith wrote in response to this column and the Stone Ground Whole Wheat Bread recipe. She has an improvement on it, which I haven't tried as yet but certainly plan to. She made it the same as the recipe only added 1 potato, mashed and the potato water she had cooked it in. I can see where that would help the texture and and flavor. I have a recipe for Potato Rolls that is a real standby and they are So Delicious. Here it is.

POTATO ROLLS

1 cup of freshly mashed potatoes 1 cup of scalded milk (cooled to lukewarm)
1 teas, salt
4 Tbls. sugar
2 well beaten eggs
1 compressed yeast cake dissolved in a little lukewarm water
1 cup flour.

Let rise until light, then add cup of melted lard and flour enough to make a stiff batter. Let rest for a few minutes before kneading. Have covered with towel at all times. Knead well and let dough rise again. Then shape into rolls or roll out and cut with round cutter and fold over with butter between for parker house rolls.

Atone of our Homemaker Meetings we learned how much your dough will stiffen up in a few minutes rest before kneading it. It makes for the use of less flour and a much more tender product. The softer you can handle your dough the better your rolls. And have a tender touch. Dough is like a husband. The more tenderly you handle them both the nicer they get. And getting back to the rolls, if you make them Parker House, use the handle of a wooden spoon to press the crease where you want to fold them over. Then bring it over just a bit over half way and they will be beautiful. Of course you grease them before they are set away to rise. Cover then too, be sure. The baking temperature should be about 375 to 400 and the time around 20 minutes. All ovens aren't alike so one has to use your judgment. (This is put in f o r the brides.)