Hominy Crumpets
Are made as above, substituting boiled hominy (or samp) for the rice.
All-day Rolls
1 quart flour.
1 cup scalded milk, not boiled.
2 table-spoonfuls yeast.
1 table-spoonful white sugar.
1 table-spoonful butter.
A very little salt.
Let the milk cool, mix with yeast, sugar, and one cup of flour. Put the rest of the flour into a bowl, make a well in the middle, pour in the mixture, and set aside in a moderately warm place until next day. In the morning melt the butter, and add to the sponge; work all together well, and let the dough rise six hours, at least. Make into oblong rolls; range them in baking-pan, at such a distance from one another that they will not run together, and let them rise three hours longer. Bake in a steady quick oven, glazing, when done, with white of egg.
I have never tried this receipt myself, but having eaten the rolls made according to it, can cordially recommend it.