The art of cookery

roll under the palms of the hands, upon the molding board, until each is five or six inches in length — rolling at last upon the ends only, so as to make them pointed and smaller. Place two of these rolls together, and lifting one end of each roll upon the other, pinch together, lay in a flat, broad pan to rise, and brush over with melted butter. Leave half an inch space between the rolls so the crust of each roll may be perfect, and, when sufficiently light, bake in the pan in which they were put to rise. French Rolls No. 3. — Divide sufficient dough for a small loaf into twelve pieces. With the finger-tips knead each piece into a ball, and place these balls an inch apart, on a greased baking pan or floured board, to rise. Brush over with melted butter, and let stand half an hour at a temperature of seventy-five degrees, then take each ball separately, and with a rolling pin not larger than one's finger, press in the center of each roll, pushing the dough each way from the center, until the dough under the rolling pin is very thin and about an inch and a half in width. Lift up this double roll, stretch it until about an inch and a half longer, and lay it face downward upon a towel or cloth spread in a shallow pan, and close up against one side of the pan. Manipulate another of the rolls in the same manner and place beside the first, drawing up a portion of the towel between the rolls. Repeat the operation until all the rolls are in the pan. Let rise in this position half an hour, or until the rolls are very light, then lift carefully and place on a baking sheet or pan, face up, not allowing them to touch each other, and bake. Bread- Making . 195 Crescents.— Roll the dough as directed for French Rolls No. 2, but twice as long, which will leave it onlyhalf as large. Roll down at the ends to make them pointed. Place two of these long, slender rolls beside each other, and throwing them alternately over each other, twist them together, and pinch the ends close. Put them on a baking sheet or pan in the form of a crescent or horse shoe, and let them rise for an hour, or until light, then bake. Queen Ann Rolls.— Shape the dough as for French rolls, twist two of the rolls together as for crescents, layin Queen Ann pans or large roll pans, let stand an hour, or until light, then bake. Rolls of all kinds are more crisp and tender when baked quickly, and the oven should be hotter for rolls than for bread. They should also be considerably lighter than bread when put to bake, as they have but little opportunity to rise after they go in the oven, if it is hot enough to bake them properly. Federal Bread. — To a quart of either milk or water add a level teaspoon of salt and a cup of liquid yeast or two cakes of compressed yeast dissolved, then stir in flour enough to form a dough somewhat softer than for bread. Add a tablespoonful of melted butter, and three well-beaten eggs, pour into a baking dish or pan, let rise six or eight hours, or until thoroughly light, then bake. When baked, split crosswise in three or four sections, butter generously, and replace so the loaf will have its original shape. Serve warm. This is a favorite bread for breakfast and tea in some sections. Buns. — Two eggs, two cups boiling milk, half cup 196 The Art of Cookery.