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 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.