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Irish Rolls

Put a tea-spoonful of salt and half a tea-spoonful of carbonate of soda to two pounds of flour, sweetened with about two tea-spoonfuls of finely-powdered sugar. Beat the whites of a couple of eggs to a froth, and make a dough with them, adding as much good butter-milk as will make an ordinary paste. Shape into cakes or rolls at once, and bake from fifteen to twenty minutes, according to size. Sour milk may be used, but buttermilk will make the rolls richer. Probable cost, 1d. each.