If you have no yeast, you may make some with milk, to rise with. Take a
pint of new milk and stir in it two tea-spoonsful of salt, and half a
tea-cup of flour; keep it moderately warm by the fire, and it will
lighten in about an hour; stir in flour enough to make a large loaf of
bread, with more milk or water. This yeast should be used immediately,
and will do to lighten hop yeast. To thicken half a gallon of water with
a quarter of a pound of sugar, a little salt and flour, makes very good
yeast when you cannot get hops. It will do to use in a day.


Superior Boiled Milk Rolls.

Boil a quart of new milk; pour it on a quart of flour, while boiling
hot, and stir it well; when nearly cold, add two tea-spoonsful of salt,
two table-spoonsful of lard, and half a tea-cup of good yeast; set it in
a warm place to rise for about two hours; when light, work flour in it
on the cake-board, and, when quite smooth, mould it out into rolls, and
put them in a baking-pan, which has been rubbed with lard or butter; set
them in a warm place to rise again;--if the weather is warm, on a table
in the kitchen, but if cold, set them by the fire. When light, put them
in a cool place till you are ready to bake; they should have a moderate
heat, and will bake in half an hour. In winter they may be moulded out
and placed in the bake pan over night for breakfast, or some hours
before wanted for tea, and kept in a cool place till half an hour before
baking, when set them near the stove to rise up. With the addition of
nutmeg and sugar, you may make nice rusk.


Egg Rolls.