Manuscript Cookbook 227

Brioche con:-

of egg white and water. Bake in a moderate oven 375 F. to 400 F. for about 25 minutes. Cool slightly Then brush with a frosting made of hot water and Confectioners' sugar and a little Vanilla.

Potato Buns.

2 large potatoes; 1 tsp. salt; 2 tbsp. sugar; 4 tbsp. butter; 1 1/2 cups potato water; 3/4 cup scalded milk; 1 yeast cake; 7 cups sifted flour; Peel and cook potatoes about 30 mins. Drain and save the water. Mash potatoes, sugar, salt and butter together, add potato water. Mix well and then add yeast dissolved in a little lukewarm water and 4 cup flour and beat well, then add remaining flour to make stiff enough to knead. Place in large bowl brush with melted butter. Cover and let raise about 5 hours, then knead down. Put on board and pat out 1/2 inch thick, pinch off small pieces and roll in hands, place on greased pan, let raise until very light, say about double. Bake in hot oven 400 F. about 20 mins. This makes about 4 dozen small rolls.

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{makes about 4 dozen}

Orange Rolls.

1 cup mashed potatoes; 1 3/4 cup scalded milk; 1 yeast cake; 7 1/2 cup flour; 2 eggs well beaten; 1 tsp. salt; 1/2 cup sugar; 2 tbsp. orange rind; 1/4 cup orange juice; 1/4 cup shortening melted. Force mashed potatoes through a sieve, then stir in the hot milk and when cooled to lukewarm. Add yeast and 4 cups flour; beat thoroly. Cover, let raise in warm place until double in bulk. Combine eggs, salt, juice and shortening, add to light sponge. Beat well, stir in remaining flour. Let raise again until light, then knead down and form in small buns. Brush with butter. Let raise until double, then bake in a 400 F. oven for about 20 mins.

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