Brush tops of biscuits with a mixture consisting of yolk of one egg, a teaspoonful of sugar and a little milk; this causes the biscuits to have a rich brown crust when baked.
Place biscuits on pans a short distance apart, let rise until doubled in bulk; bake in a rather quick oven.
From this recipe was usually made 55 biscuits. One-half of this recipe would be sufficient for a small family.
Mary's Aunt taught her the possibilities of what she called a "Dutch" sponge—prepared from one Fleischman's yeast cake. And the variety a capable housewife may give her family, with the expenditure of a small amount of time and thought.
About 9 o'clock in the evening Mary's Aunt placed in a bowl 2 cups of potato water (drained from potatoes boiled for dinner). In this she dissolved one Fleischman's yeast cake, stirred into this about 3 cups of well-warmed flour, beat thoroughly for about ten minutes. Allowed this to stand closely covered in a warm place over night. On the following morning she added to the foamy sponge 1½ cups lukewarm, scalded milk, in which had been dissolved 1 tablespoonful of a mixture of butter and lard, 2 generous tablespoonfuls of sugar and 1 teaspoonful of salt. About 6¼ cups of well-dried and warmed flour; she stirred in a part of the flour, then added the balance. Kneaded well a short time, then set to raise closely covered in a warm place 2½ to 3 hours.
When dough was light it was kneaded down in bowl and allowed to stand about one hour, and when well risen she placed 2 cups of light bread sponge in a bowl, and stood aside in warm place; this later formed the basis of a "Farmers' Pound Cake," the recipe for which may be found among recipes for "Raised Cakes."
From the balance of dough, or sponge, after being cut into 3 portions, she molded from the one portion 12 small turn-over rolls, which were brushed with melted butter, folded together and placed on tins a distance apart and when very light baked in a quick oven.
From another portion of the sponge was made a twist or braided loaf.
And to the remaining portion of dough was added ½ cup of currants or raisins, and this was called a "Currant" or "Raisin Loaf," which she served for dinner the following day.
The rolls were placed in the oven of the range a few minutes before breakfast and served hot, broken apart and eaten with maple syrup or honey and the delicious "Farmers' Pound Cake" was served for supper.