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, two spoonsful 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.