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Cinnamon Rolls

Take 1 quart of light bread sponge.

Add 1 egg, a little mace, ½ cup sugar, cup butter and½ cup lard. Beat well with a wooden spoon and add Five Roses flour, but put it in slowly and do not mix too namon. stiff. Mix down twice, and the third time take out on board but do not kneadsimply roll out thin, leaving the dough about 1 inch thick. Spread with soft butter till every part is covered, and sprinkle with about 1 cup sugar. Dust with cin- Roll dough very tightly and pinch ends. Cut with sharp bread knife, and set closely together in pan. When light, put melted butter over them and bake 15 to 20 minutes in moderate oven, or till a light brown. Remove from oven, place on table and brush over with melted butter again. When cool (not cold) spread with thin icing made as follows: 1 cup sugar and ⅔ cup milk or cream boiled till it threads. Let cool and apply as on cake.