"jmcquown" > wrote:

>"Sqwertz" > wrote in message
...
>> 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?
>>
>If you don't know anything about cooking who knows what people may have
>used? Back then "salad oil" could have meant anything from Wesson corn oil
>to Crisco. Or (these days) canola oil. The point, I suppose, was not to
>use olive oil which is too heavy for this dough.

Curiosity bit me so I grabbed my 1968 "The American woman cookbook" to
see what they said about oils;
p22
"Oils for consumer use are both salad and cooking oils. they are so
much alike in flavor and texture that the purchaser can know just what
type of oil she is buying only by reading the label."

So I suspect they are just saying you don't need to use your high
smoke point oil up on this recipe.
>
>>> 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.

Try that covered in your refrigerator and you might have better luck.

Jim