Finger Rolls
One quart flour, one ounce lard, one-half pint milk, onehalf cake of compressed yeast (or one teacupful of homemade yeast), one-half tablespoonful sugar, one-half teaspoonful of salt. In the evening put the flour in a bowl; put the salt and lard in the milk and warm until the lard is melted. When the milk is lukewarm, add the yeast; mix well and pour into the center of the flour. Do not stir it. Cover and leave it where it is cool. In the morning work it thoroughly and let it rise; two hours before you wish to serve them, roll it out half an inch thick; cut with a tin cutter three inches long and one across. With a feather coat the top with melted butter. Lay them apart in buttered pans, and when light, bake.