Virginia Cookery-book

Make them up over night with yeast as for light bread, adding the yolk of an egg to each pint of flour; work it well, and in the morning work in one ounce of butter to a pint of flour. That quantity will make three nice rolls. They must be baked quickly, and eaten as soon as done, to be enjoyed in their perfection. . After putting the butter in the dough it should stand to rise until half an hour before baking, when the dough should be formed into as many rolls as you wish, and covered with a towel until the oven is ready for them. They are generally made into long, narrow-shaped rolls of small size. Cream Rolls. Rub into one quart of flour a bit of butter the size of a small egg; add one teaspoonful of salt; to half a pint of thick cream a little sour add half a teaspoonful of saleratus dissolved in warm water and milk enough to make a dough not quite stiff enough to roll out; make it up into small rolls with the hand, greasing the parts that touch each other, so that they may readily come apart. Sally Lunn, No. 1. Half a pint of milk, one pound of flour, two eggs, one ounce of butter, a teaspoonful of sugar, a light teaspoonful of salt, one gill of yeast. To bake for breakfast, mix the above ingredients the last thing at night, and set the Sally Lunn to rise in a 1* covered pan, allowing it plenty of room to swell; set it in a warm or cool place, as the state of the weather shall indicate, always remembering that it rises more quickly than light bread dough. In the morning, if you find it at all over-risen or sour, mix up half a teaspoonf ul of soda in a little sour milk, and stir it in gradually until the batter again tastes sweet. The soda is only to be put in in case of necessity, and pains should be taken to keep the batter sweet; grease a one-pound cake-mould, and after the batter again has risen for half an hour put it in the oven to bake, and eat hot, with butter. Sally Lunn, No. 2. When we make Sally Lunn at home for tea we prepare a sponge as for light bread very early in the morning, thus : Boil, peel, and mash fine two large Irish potatoes, which must be made into a paste with two large spoonfuls of sifted flour, a table-spoonful of sugar, and a teaspoonful of salt, by means of warm water. By ten o'clock the sponge will have risen sufficiently to make into a batter with three pints of flour, four eggs, and a small tablespoonful of butter and lard mixed. This batter may be risen in any vessel that is convenient, and only need be put into the baking-moulds when ready for the second rise, which would be about four o'clock p.m. for a six o'clock tea. The above quantity is sufficient for two Turkish turbans holding three-quarters of a pound each, and would suffice for a company of twenty persons. Cinnamon Buns. After supper put one pint of new milk, one cup of butter and lard mixed, and one cup of white sugar on the fire to warm; then pour into the tray a little of two quarts of flour, beating it until cool; add one cup of yeast, a»d work in the rest of the flour well; set to rise as you do light bread. After breakfast next day work in another cup of sugar, and roll out the dough about half an inch thick, spreading over its surface the mixture given below, and roll up as you would a roly-poly pudding, then setting it to rise for the second time ; when well risen cut it down in pieces one and a half inches wide; bake on buttered paper in a slow oven. Mixture for layer: Half a pound of butter creamed, one pound of brown sugar, two heaping table-spoonfuls of powdered cinnamon. Materials required: Two quarts of flour, one pint of milk, one cup of butter and lard, two cups of white sugar, one cup of yeast, one dessert-spoonful of salt.