Corn-Meal Ice-Box Rolls
1 cake compressed yeast or 1 cake dry yeast
1 cp white corn-meal
1 tbsp salt
1/2 cp sugar
1/2 cp lukewarm water
4 cps boiling water
1 cp melted shortening
2 cps potato water
1 - Make a sponge of the yeast, 1/2 cp water, and 3 tbsp flour.
2 - Cover and allow to stand until light.
3 - Sift corn-meal slowly into the boiling water, add salt and stir constantly until thick.
4 - Cook over hot water 30 minutes.
5 - Add shortening, sugar, and potato water (prepared by boiling 1 cp diced potatoes in 2 cps water.
6 - Stir until well blended.
7 - Cool.
8 - Add the sponge.
9 - Add sufficient flour to make a dough stiff enough to knead.
10 - Turn onto a lightly floured board.
11 - Knead until smooth and elastic.
12 - Cover with a damp cloth and allow dough to double in bulk.
13 - Knead down.
14 - Cover closely and place in refrigerator.
15 - Remove portion of dough required from refrigerator 2 hours or more before rolls are needed.
16 - A llow dough to warm to room temperature.
17 - Form into rolls.
18 - Place in well oiled pans.
19 - Cover and allow to rise until treble in bulk.
20 - Bake in hot oven (450 degrees F.) about 15 minutes.
21 - The unused portion of the dough whould be worked down, covered closely with waxed paper
and returned to the refrigerator until needed.