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Rolls, Geneva

No. 1.--Rub two ounces of butter into a pound of flour till it is as fine as oatmeal; add a pinch of salt, a dessert-spoonful of strong yeast, and as much milk as will make a stiff dough. This will be about half a pint. Let it rise for an hour, then work in with it two eggs which have been beaten up with as much hot milk as will make them new-milk-warm; knead the dough till it is soft and light. Let it rise half an hour longer, form it into small rolls, and bake these in a quick oven. Time to bake, about twenty minutes. No. 2.--Dissolve two ounces of fresh butter and a tea-spoonful of salt in a pint of hot milk. Stir in a pound of flour, and when the batter is lukewarm add a quarter of a pint of fresh yeast. Put the dough in a warm place, and let it rise till light. This will be in three or four hours. Work in half a pound of flour, and let the dough rise again for an hour or two. Dissolve half a tea-spoonful of soda in a table-spoonful of hot water, knead this into the dough, and form it into small rolls three inches long and one wide. Put these side by side in buttered baking-pans, let them rise before the fire for five or six minutes, prick them, and bake in a quick oven. Time to bake, fifteen or twenty minutes.