Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 2 · column 1 of 3 · from the scan, no model involved
*2 cup butter or other shortening 1/3 cup sugar l£ cup cooked mashed potatoes % cup scalded milk 1 egg (use 2 yolks for yellow rolls) 2 packages compressed or dry yeast 1/3 cup warm water for yeast 3 to 4 cups sifted enriched HOP-UP FLOUR 1 Cream butter or shortening with sugar Add potatoes and milk; mix well, stir in egg Add yeast, which has been softened in warm water Add 2 cup* of flour and beat for 3 minutes with electric mixer or 5 minutes by band ' ■. 5 Add enough more flour to make soft dough. Avoid working in an excess amount of flour. Turn out on floured board and knead until dough is elastic, smooth and satiny, about 10 minutes. Place in greased boWL grease top of dough, cover and store in refrigerator. 6 Let rolls rise 2 hours or until double in bulk. Knead again before shaping as desired. 7 Bake in hot oven, 450’F for 10 minutes or until golden brown.
TRIPLETT MILLING COMPANY CULPEPER, VIRGINIA
60.7%