Dough after it has become once sufficiently raised and perfectly light, cannot afterwards be injured by setting aside in any cold place where it cannot freeze; therefore, BISCUITs, Rolls, etc., can be made late the day before wanted for breakfast. Prepare them ready for baking by molding them out late in the evening; lay them a little apart on BUTTERed tins; cover the tins with a cloth, then fold around that a [Pg 251]newspaper, so as to exclude the air, as that has a tendency to cause the crust to be hard and thick when baked. The best place in summer is to place them in the ice-box, then all you have to do in the morning (an hour before breakfast time, and while the oven is heating) is to bring them from the ice-box, take off the cloth and warm it, and place it over them again; then set the tins in a warm place near the fire. This will give them time to rise and bake when needed. If these directions are followed rightly, you will find it makes no difference with their lightness and goodness, and you can always be sure of warm raised BISCUITs for breakfast in one hour’s time.
Stale Rolls may be made light and flakey by dipping for a moment in cold water, and placing immediately in a very hot oven to be made crisp and hot.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)