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Rolls, Baker's

No. 1.--Put three pounds of fine flour into a large bowl, scoop a hole in the centre not quite to the bottom, and put into this a tea-spoonful of baking-powder dissolved in half a tea-cupful of hot water, a tea-spoonful of salt, and a table-spoonful of fresh yeast. Add a little hot milk, and knead the whole to a smooth shining dough. Throw a cloth over it, and put it into a warm place for two hours. When it is lightly risen, knead it again thoroughly with the fists, let it rise once more, and divide it into pieces the size of a large turkey's egg. Roll these between the hands to the length of a finger, put them on floured baking-tins, leaving a little distance between them, and brush the tops lightly over with milk. When the tops are brightly browned, break open one of the rolls, and if it is done enough take the rest out of the oven. Serve hot. Time to bake, fifteen to twenty minutes. Probable cost, 1/2d. each. No. 2.--Mix a tea-spoonful of salt with two pounds of flour in a bowl. Rub into this a piece of butter the size of an egg, and make a hole in the centre of the flour, not quite to the bottom of the bowl. Pour into this a tea-spoonful of fresh light yeast, with three-quarters of a pint of warm milk and an egg, add as much more milk as will make a thin batter, sprinkle a little flour over it, and leave it in a warm place to rise. In about three hours knead it thoroughly with the fists, and divide the dough into rolls. Lay these on a floured baking-tin, let them rise again for ten or fifteen minutes, brush over with milk, and bake in a well-heated oven. Time to bake, about a quarter of an hour. Probable cost, 1d. each. No. 3.--Stir a slice of fresh butter into half a pint of new milk until it is dissolved. Add half an ounce of sweet German yeast dissolved in a little warm water, and stir the whole into two pounds of flour which has been mixed with half a tea-spoonful of salt. Knead the dough thoroughly with the fists till it is smooth and shining, cover with a cloth, and set it on a warm hearth to rise. Divide it into rolls, lay these on a floured baking-tin, let them rise before the fire for half an hour, and bake in a moderate oven. When rolls are wanted fresh for breakfast, this dough may be kneaded overnight, and left on the hearth till morning. Time to bake, fifteen to twenty minutes. No. 4.--Put a pint of hot milk into a bowl, and stir into it until dissolved two ounces of butter and two ounces of lard. Add a beaten egg, and let the milk cool, then stir the whole into a pound of flour. Knead it well, and put it into a warm place to rise. When light, add another half-pound of flour, and let the dough rise again. Roll it out, stamp it into cakes, lay these in buttered pans, cover them, and let them rise. When light, prick them, and bake in a quick oven. Time to bake, fifteen to twenty minutes. Probable cost, 1 1/2d. each.