34 KATE AITKEN’'S CANADIAN COOK BOOK

_ BUTTERMILK ROLLS

Temperature: 400°F. Time: 15-20 minutes
1 medium potato V4 teaspoon salt
14 cup shortening 1 cup buttermilk
1 cake compressed yeast 1 egg well beaten
\4 cup lukewarm water 31-4 cups sifted all-purpose

2 tablespoons white sugar flour

Peel the potato; cook till tender. Press through the ricer;
there should be 14 cup. While the potato is still warm, add the
shortening; stir till it is melted. Dissolve the yeast cake in the
lukewarm water; beat into the potato mixture. Add the sugar
and salt to the buttermilk; heat to lukewarm; add to the potato
mixture. Add the well-beaten egg; add the flour cup by cup,
stirring and beating until the mixture cannot be stirred any longer.
Turn on a floured board; knead gently till smooth. Place the
sponge in an oiled bowl; cover and let rise in a warm place till
light (about 1/4 hours). Knead down lightly; shape into rolls.
Place them on an oiled cookie sheet; again let rise till light, about
1 hour. Bake in a hot oven; while still warm brush with melted
butter. Yield: 24 rolls.

CRUSTY CURLS

(Unusual)
Temperature: 400°F. Time: 15 minutes
1 cake compressed yeast 2 teaspoons lemon juice
14 cup lukewarm water 1 egg, lightly beaten
84 cup milk 3-314 cups sifted all-purpose
l4 cup melted shortening flour
2 tablespoons white sugar 24 oiled clothes pins
1 teaspoon salt Cream cheese

1 teaspoon grated lemon rind Mayonnaise

Crumble the yeast into the lukewarm water. Measure the
milk, melted shortening, sugar, salt, lemon rind and juice into a
mixing bowl. Heat to lukewarm; add the dissolved yeast and beat
well. Add the egg and again blend. Beat in the flour, cup by cup;
turn the batter on a floured board and knead gently. Place in an
oiled bowl; cover and let rise till light, about 144 hours. Knead
down again and roll into a rectangle 14" thick; cut in strips 14”
wide. Oil the clothes pins (the knobby kind); wind them with
strips of dough from top to bottom. Fasten underneath; place on
an oiled cookie sheet to rise, about 4% hour. Bake in a hot oven
till golden brown. Take from the oven and brush with melted
butter; gently loosen the clothes pins and pull them out. Mix
plain cream cheese with a little mayonnaise; fill the ends of the
rolls and serve.