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Classic
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page 57
till it is quite smooth; roll it out thin, and cut it into small cakes; stick
them with a fork, and bake them in a moderate oven.
BREAD-SPONGE.
Put a quartern of flour into a tray with two tea-spoonsful of salt, put in four
table-spoonsful of yeast, a pint of milk, lukewarm, and stir it, just to make of
it a thin batter, then strew a little flour over the top; cover it, and set it
in a warm place till next morning; then make it into dough; add half a pint of
warm milk, knead it for ten minutes, and then set it in a warm place for an hour
and a half. Then knead it again, and it is ready, either for loaves or rolls.
Bake them according to the size.
FRENCH ROLLS.
Put a pint of milk into three quarts of water. In winter it should be pretty
hot, but only milk-warm in summer. Lay a pint and a half of good brewer's yeast
into a gallon of water, the night before. Pour the yeast off into the milk and
water, and then break in rather more than a quarter of a pound of butter. Work
it well, and then beat up two eggs and stir them in. Mix a peck and a half of
flour with the liquor, making the dough stiffer in winter than in summer; mix it
well, and the less it is worked, the better. Stir the liquor into the flour,
and, after the dough is made, cover it with a
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