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44 Domestic cookery and

Excellent Rolls.

Boil a quart of new milk with a quarter of a pound of
butter, the same of lard and a little salt; beat up two
eggs, and pour the boiling milk on them, stirring all the
time; when nearly cold, add a tea-cup of yeast, and as
much wheat flour as will make it a thick batter; when
quite light, knead it up as bread, and let it lighten before
moulding out; grease the pans and bake them with a
moderate heat. A little sugar and water rubbed on just
before baking rolls, makes them glossy.

Soft Rolls.

Rub two ounces of butter into two pounds of flour,
stir in as much boiling milk as will make a soft dough,
when cold enough, add half a tea-cup of yeast, and a little
salt; beat it well with a spoon, and let it rise as long as
bread; mould them out in pans, and bake as other rolls.

Water Rolls.

Make a rising of a quart of warm water, a little salt, a
tea-cup of yeast, twoo spoonsfuls of butter and flour; let
this rise, and knead it with as much flour as will make
a soft dough, and work it well; when it has risen again,
mould it out, and bake half an hour.
A nice griddle cake may be made by rolling this out,
and baking it on the griddle or dripping-pan of a stove.

Potato Rolls.

Boil potatoes enough to make a quart when mashed,
which sould be done with a rolling pin on a cake-
board; mix these with a gallon of flour, a spoonful of
butter and one of lard, and some salt; stir in water suffi-
cient to make dough, not quite so stiff as for light bread,
and a tea-cup of yeast; knead it for half an hour, and set
it to rise; when it is light, set it away in a cold place,