On Fri, 5 Nov 2010 17:47:04 -0400, jmcquown wrote:

> From The Good Housekeeping Cookbook, circa 1978.
....
> salad oil

Why did they have to specifically say "salad oil"? What other
kinds of oil were there back then? Would dumb people assume motor
oil?

> Early in Day or up to 1 Week ahead:

Wouldn't the yeast die or run out of steam or not do whetever it's
supposed to do after punching down dough for one week in the
fridge?

I left some dinner rolls to rise in the oven and forgot about them
until 4 days later. They were quite dead.

-sw