a large, round ball of dough, rub all over with soft lard, or butter, to prevent forming a crust on top and keep from sticking to bowl, and set to rise, closely-covered with a cloth and blanket, in a warm place until morning.  In the morning the bread should be very light, doubled in quantity.  Take out enough dough for an ordinary loaf, separate this into three parts, roll each piece with the hand on the bake-board into long, narrow pieces.  Pinch the three pieces together at one end and braid, or plait, into a narrow loaf.  Brush over top with melted butter; set to rise in a warm place in a bread pan, closely-covered, until it doubles in size—­or, if preferred, mold into ordinary-shaped loaves, and let rise until doubled in size, when bake in a moderately-hot oven with steady heat.

Frequently, when the “Twist” loaves of bread were quite light and ready to be placed in the oven, Aunt Sarah brushed the tops with yolk of egg, or a little milk, then strewed “Poppy Seeds” thickly over.  The poppy seeds give an agreeable flavor to the crust of the bread.

AUNT SARAH’S RAISED ROLLS (FROM BREAD DOUGH)

A portion of the white bread dough may be made into raised rolls.  These rolls are excellent without additional shortening, or, in fact, without anything else being added.  Mold pieces of the bread dough into balls the size of a walnut; roll each piece flat with the rolling pin, dip in melted butter, fold and place close together in a bake pan.  Let rise very light, then bake about 15 minutes in a very hot oven.  If a teaspoonful of flour browns in about two minutes in the oven, it is the right temperature for rolls.

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);