The above is my own method of making rolls, and the simplest I know of ; but there are numbers of other recipes given in cookery books which would be just as good if the exact directions for letting them rise were giyen. As a test — and eyery experiment you try will be so much gained in your experience — follow the recipe giyen for rolls in any good cookery book, take part of the dough and let it rise as therein directed, and bake, set the other part to rise as / direct, and notice the dif- ference. Kreuznach Horns. — Either take a third of the dough made for bread with three quarts of flour, or set a sponge with a pint of flour and a yeast-cake soaked in half a pint of warm water or milk, making it into a stif- fish dough with another pint of flour; then add four ounces of butter, a little sugar, and two eggs✪ Bread; work well. On Bread. 17 If you use the bread doughy you will need to dredge in a little more flour on account of the eggs, but not very much; then set to rise as for rolls, work it down twice or thrice, then turn the dough out on the molding board lightly floured, roll it as you would pie-crust into pieces six inches square, and quarter of an inch thick, make two sharp, quick cuts across it from corner to corner, and you will have from each square four three-cornered pieces of paste; spread each thinly with soft butter, flour lightly, and roll up very lightly from the wide side, taking care that it is not squeezed together in any way ; lay them on a tin with the side on which the point comes uppermost, and bend round in the form of a horseshoe; these will take some time to rise; when they have swollen much and look light, brush them oyer with white of egg (not beaten) or milk and butter, and bake in a good oven. Keikgles are made from the same recipe, but with another egg and two ounces of sugar (powdered) added to the dough when first set to rise; then, when well risen two or three times, instead of rolling with a pin as for horns, break off pieces, roll between your hands as thick as your finger, and form into figure eights, rings, fingers; or take three strips, flour and roll them as thick as your finger, tapering at each end ; lay them on the board, fasten the three together at one end, and then lay one over the other in a plait, fasten the other end, and set to rise, bake; when done, brush over with sugar dissolved in milk, and sprinkle with sugar. All these breads are delicious for breakfast, and may easily be had without excessive early rising if the sponge is set in the morning, dough made in the afternoon, and the rising and working done in the evening ; when, 1 8 Culture and Cooking. instead of making up into rolls, horns, or.kringles, push the dough down thoroughly, cover with a damp folded cloth, and put in a very cold place if in summer — not on ice of course — then next morning, as soon as the fire is alight, mold, but do not push down any more, put in a yery warm spot, and when light, bake. In summer, as I have said, I think it safest, to prevent danger of souring, to put a little soda in the sponge for bread ; and for rolls, or anything requiring to rise sev- eral times, it is an essential precaution.

AI-modernized reading of the original text

The above is my own method of making rolls, and the simplest I know of ; but there are numbers of other recipes given in cookery books which would be just as good if the exact directions for letting them rise were given. As a test — and every experiment you try will be so much gained in your experience — follow the recipe given for rolls in any good cookery book, take part of the dough and let it rise as therein directed, and bake, set the other part to rise as / direct, and notice the difference. Kreuznach Horns. — Either take a third of the dough made for bread with three quarts of flour, or set a sponge with a pint of flour and a yeast-cake soaked in half a pint of warm water or milk, making it into a stiffish dough with another pint of flour; then add four ounces of butter, a little sugar, and two eggs; work well. On Bread. 17 If you use the bread doughy you will need to dredge in a little more flour on account of the eggs, but not very much; then set to rise as for rolls, work it down twice or thrice, then turn the dough out on the molding board lightly floured, roll it as you would pie-crust into pieces six inches square, and quarter of an inch thick, make two sharp, quick cuts across it from corner to corner, and you will have from each square four three-cornered pieces of paste; spread each thinly with soft butter, flour lightly, and roll up very lightly from the wide side, taking care that it is not squeezed together in any way ; lay them on a tin with the side on which the point comes uppermost, and bend round in the form of a horseshoe; these will take some time to rise; when they have swollen much and look light, brush them over with white of egg (not beaten) or milk and butter, and bake in a good oven. Keikgles are made from the same recipe, but with another egg and two ounces of sugar (powdered) added to the dough when first set to rise; then, when well risen two or three times, instead of rolling with a pin as for horns, break off pieces, roll between your hands as thick as your finger, and form into figure eights, rings, fingers; or take three strips, flour and roll them as thick as your finger, tapering at each end ; lay them on the board, fasten the three together at one end, and then lay one over the other in a plait, fasten the other end, and set to rise, bake; when done, brush over with sugar dissolved in milk, and sprinkle with sugar. All these breads are delicious for breakfast, and may easily be had without excessive early rising if the sponge is set in the morning, dough made in the afternoon, and the rising and working done in the evening ; when, 1 8 Culture and Cooking. instead of making up into rolls, horns, or kringles, push the dough down thoroughly, cover with a damp folded cloth, and put in a very cold place if in summer — not on ice of course — then next morning, as soon as the fire is alight, mold, but do not push down any more, put in a very warm spot, and when light, bake. In summer, as I have said, I think it safest, to prevent danger of souring, to put a little soda in the sponge for bread ; and for rolls, or anything requiring to rise several times, it is an essential precaution.

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