Make a sponge of one quart of milk and one of sifted flour with a teaspoonful of salt and half a yeast-cake dissolved in warm water. Set it overnight, or for five hours, and when light, work in a cupful of butter that has been creamed with two cupfuls of powdered or fine sugar, and three well-whipped eggs. Add flour to enable you to knead it. The dough should be very soft and kneaded rapidly for ten minutes. Let it rise for four hours, make into long or round rolls, set them close together in a bake-pan and leave them for another hour before baking. Just before you take them from the oven wash the tops with cream and sugar.

They are very nice.