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French Rolls

Rub together a pound of flour and an ounce of butter; when well blended mix with the flour and butter a small quantity of yeast with enough milk to form a stiff dough, an egg, and a little salt. Do not knead the dough, but use a wooden spoon, let it rise, and bake on tins. When brown and ready to be taken out of the oven, brush over with beaten egg, and keep the rolls a minute or two longer to dry. Time, from fifteen to twenty minutes to bake. Probable cost, 1d. each. Sufficient for six rolls.