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Split Rolls

One egg well beaten; one tablespoonful of sugar; one yeast-cake dissolved in a cup of warm milk; two teaspoonfuls of salt; flour enough to make a stiff batter; set to rise; when risen, work in a large spoonful of butter, and flour enough to roll; roll out an inch thick, spread over with butter or lard; fold in half; cut with biscuit-cutter, and let it rise and bake.
