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Rolls, Turkish

Take six ounces of Jordan almonds, a pint and a half of milk; two to three pounds of best flour, and half to three-quarters of an ounce of German yeast. Blanch and pound the almonds to a perfectly smooth paste, moisten them gradually with the boiling milk or thin cream, and let them simmer together for a few minutes. Wring--with strong pressure--the milk from the almonds through a tamis or a thick cloth, and employ it like ordinary milk for making the requisite quantity of flour into dough. If liked, the dough may be slightly tinged with saffron, and sweetened with a little pounded sugar.