CLOVER-LEAF ROLLS
Take pieces of the bread dough, the size of a walnut, cut into three pieces, mold with the hand into round balls the size of small marbles; dip each one in melted butter, or butter and lard, and place three of these in each Gem pan. (These pans may be bought six or twelve small pans fastened together, and are much more convenient than when each one must be handled separately when baking). Allow small rolls to become very light, bake in a hot oven, and you will find them excellent. Dipping the rolls in melted butter makes them crisp. Serve hot, or place in a hot oven a few minutes until heated through, if served after they have become cold.
"POLISH" RYE BREAD (AS MADE IN BUCKS COUNTY)
This excellent, nutritious bread, is made from the whole-ground grain. Every part of the grain is used in the flour, when ground. To bake this bread, sift together one quart of this "whole-ground" rye flour and two quarts of white-bread flour. Early in the morning of the day on which bread is to be baked, prepare a thick batter, or sponge, consisting of one quart of potato water (or the same quantity of luke-warm, scalded milk, or a mixture of the two); add one tablespoonful of a mixture of lard and butter and two boiled, mashed potatoes. Two tablespoonfuls of sugar, one-half tablespoonful of salt and one Fleischman's compressed yeast cake, dissolved in a small quantity of water; add about five cups of the mixed, sifted flour, beat the batter well, and stand in a warm place, covered, from one and a half to two hours. When well-risen and light, stir in balance of flour gradually, until all except one cup has been added; then turn onto a bake-board and knead well. This sponge should not be quite as stiff as for wheat bread. Turn the dough onto a clean, well-floured cloth in a large bowl, set to rise and bake according to directions for baking "Hearth-baked Rye Bread" or, if preferred, form into loaves, place in bread pans and, when light, bake.