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Rolls, French

No. 1.--Dissolve a quarter of an ounce of German yeast in a quarter of a pint of warm milk. Add a well-beaten egg, and stir the whole into a pound of flour into which an ounce of butter has been rubbed. Beat the mixture till it is stiff and smooth, let it rise for an hour, then--without kneading it--drop it in little lumps upon buttered tins, and bake in a well-heated oven. When nearly cold grate off the outer crust. Time to bake, about a quarter of an hour. No. 2.--Rub four ounces of fresh butter into two pounds of flour until it is as fine as oatmeal. Add half a tea-spoonful of salt, two beaten eggs, two table-spoonfuls of fresh yeast, and as much lukewarm milk as will make a soft dough. Dredge a little flour over this, cover the bowl with a cloth, and put it on the hearth for the dough to rise. In about two hours make it into rolls three inches long and an inch thick. Lay these on a baking-tin, and bake in a quick oven. Two or three minutes before they are done enough, brush them quickly over with milk. Time to bake, about twenty minutes. No. 3.--Rub two ounces and a half of butter into one pound of fine flour, add a pinch of salt, the whites of three eggs whisked to a firm froth, and as much lukewarm milk as will make a soft dough. Cover the bowl, and set it on the hearth or in a warm place. When the dough has risen and is light, which will be in about an hour, divide it into small rolls, and bake these in a quick oven. Time to bake, about a quarter of an hour.