Cassell's dictionary of cookery

Pour into this a tea-spoonful of fresh light yeast, with three-quarters of a pint of warm milk and an egg, add as much flour as will make a thin batter, sprinkle a little flour over it, and leave it in a warm place to rise. In about three hours knead it thoroughly with the fists, and divide the dough into rolls. Lay these on a floured baking-tin, let them rise again for ten or fifteen minutes, brush over with milk, and bake in a well-heated oven. Time to bake, about a quarter of an hour. Probable cost. Id. each. No. 3. Stir a slice of fresh butter into half a pint of new milk until it is dissolved. Add half an ounce of sweet German yeast dissolved in a little warm water, and stir the whole into two pounds of flom- which have been mixed with half a tea-spoonful of salt. Knead the dough thoroughly with the fists till it is smooth and shining, cover with a cloth, and set it on a warm hearth to rise. Divide it into rolls, lay these on a floured baking-tin, let them rise before the fire for half an hour, and bake in a moderate oven. When rolls are wanted fresh for breakfast, this dough may be kneaded overnight, and left on the hearth till morning. Time to bake, fifteen to twenty minutes. No. 4. Put a pint of hot milk into a bowl, and stii- into it until dissolved two ounces of butter and two ounces of lard. Add a beaten egg, and let the milk cool, then stir the whole into a pound of flour. Knead it well, and put it into a warm place to rise. When light, add another half-pound of flour, and let it rise again. Roll it out, stamp it into cakes, lay these in buttered pans, cover them, and let them rise. When light, prick them, and bake in a quick oven. Time to bake, fifteen to twenty minutes. Probable cost, l^d. each. Rolls, Bakers', American (aec Bakers' Polls, American). Rolls, Beef (a Rechauffe).— When cold boiled beef is objected to, it may be warmed up as follows: — Cut the meat into thin slices of uniform size and shape. Sprinkle over each slice a little pepper and salt, with a pinch of chopped parsley, and a mushroom or an anchovy chopped small. Lay over the seasoning a slice of bacon of the same size as the beef, roll the meat up, and tie it round with thin twine. Frj- the rolls in plenty of hot fat, and when they are nicely browned all over, drain, and serve with brown gravy poured over them. Time, fry till brown. Rolls, Brentford (see Brentford Rolls). Rolls, Cream of Tartar.— Mix a teaspoonful of cream of tartar and half a teaspoonful of soda with a pint of fine flour. Add as much milk only as will make the dough fii-m enough to be rolled out, and handle it as lightly as possible. Roll it out on a well-floured board, and stamp it in rounds an inch thick. Bake in a quick oven. Time to bake, ten to fifteen minutes. Rolls, Flour and Potato.— Roll and dry one pound of potatoes, mix them with two ounces of sweet cream and half a pint of milk, and rub them through a wire sieve into a pound and a half of flour. Mix a gill of warm milk with a little yeast, and add this to the flour. Make into dough, let it rise before the fire, form into roUs, and bake quickly.