water--stirring it as you pour; put in three ounces of lard, a
table-spoonful of salt, and when milk warm, put in two table-spoonsful
of yeast, then mix in wheat flour, and make it a soft dough; cover the
pan close, set it in a warm place till it begins to rise; as soon as
light, set it in a cold place; mould them out an hour before you bake
them, and allow them to rise in the dripping-pan. It will do to bake in
a large cake rolled out.


Twist Rolls.

Boil a pint of milk, put in a small lump of butter and a little salt;
beat up an egg and put in, when nearly cold, with a spoonful of yeast
and some flour; when light, knead in more flour to make it quite stiff;
work it well, and let it rise again; grease a dutch-oven or spider,
flour your hands, and roll it out in rings, or round several times, a
little higher in the middle. They will be nearly all crust, and suit
delicate persons that cannot eat other warm bread.


French Rolls.

To one quart of sweet milk, boiled and cooled, half a pound of butter,
half a tea cup of yeast, a little salt, and flour enough to make a soft
dough, beat up the milk, butter and yeast in the middle of the flour,
let it stand till light, in a warm place; then work it up with the
whites of two eggs, beaten light; let it rise again, then mould out into
long rolls; let them stand on the board or table, to lighten, an hour or
two, then grease your pans and bake in a oven or stove.