When the ball of light, spongy dough for yeast-raised-rolls, buns, qr bread doughnuts'" is turned from the bow! to the floured board for cutting out and shaping, scraping off with a spoon what usually adheres to the bowl, packs and makes little heavy lumps of it. Ifthe bowl is lightly but thoroughly buttered or greased before the hall of kneaded dough is put into it for the final raising in that shape it will turn out on the board, when light, with scarcely a touch from fingers or spoon, saving both the scraping and the extra time re quired otherwise for the final raising in pans, or on the board, if featherlygdoughnuts are being
Text read from the printed page and cleaned; old type leaves the occasional error.