Sift three quarts of flour into a large pan, and mix with it a tea-spoonful of salt. Warm half a pint of water, but do not let it become hot. Mix with it six table-spoonfuls of strong, fresh yeast. Make a deep hole in the middle of the pan of flour. Pour in the liquid, and, with a spoon, work into it the flour, round the edge of the hole; proceeding gradually till you have all the flour mixed in, so as to form a batter. Stir it well, for two or three minutes. Then strew the top all over with a handful of dry flour. Cover the dough with a thick, double cloth, and set it in a warm place, to rise. When it is quite light, and the surface cracked all over, mix in three table-spoonfuls (not more) of lard, or fresh butter. Knead it long and hard, and make it into long, oval-shaped rolls, making, with a knife, a cleft in the top of each. Sprinkle some square baking-pans with flour; lay the rolls in them, at equal distances; cover them, as before; and set them in a warm place, for half an hour. In the meantime, have the oven ready; put in the rolls, and bake them brown.
Their lightness may be improved by mixing in (while kneading the dough, previous to forming it into cakes) a heaping tea-spoonful of soda, or sal-eratus, dissolved in as much warm water as will cover it.
In cold weather, you may mix these rolls with milk, instead of water; but in summer the milk may turn sour, and spoil the dough. This, however, may be corrected, by adding the soda, or sal-eratus; always a good remedy for sour dough or batter.
Take fine large potatoes. Boil, peel, and mash them. Then rub the mashed potatoe through a sieve. To each potatoe allow a pint of sifted flour; a table-spoonful of strong fresh yeast; a jill of milk-warm water; a salt-spoon of salt; the yolk of an egg; and a bit of fresh butter about the size of a large hickory-nut. Mix together in a large broad pan the flour, the mashed potatoe, and the salt. Make a hole in the centre of the mixture, and pour into it the yeast mixed with the warm water. Sprinkle a little flour over the top, and mix in a little from round the sides of the hole. Cover it with a clean towel, and over that a flannel, and set it near the fire to rise. When the dough is quite light, and cracked all over the surface, knead in the butter and also the yolks of eggs, having previously beaten them well, and add a small tea-spoonful of soda dissolved in a little warm water. Then divide the dough into equal parts, make it into long-shaped rolls, and lay them in a tin or iron pan sprinkled with flour. Cover them, and again set them to rise in a warm place. When perfectly light, (which should be in about an hour,) set the pan into the oven, and bake the rolls brown. They are best when quite fresh. Pull them open with your fingers, and eat them with butter.