This is a rich variety of bread much liked for afternoon tea. Required : One pound of flour.

Two and a half ounces of castor sugar.

Half a teaspoonful of salt.

Ten ounces of butter.

Quarter of a pint of milk.

Half a gill of water.

Half an ounce of compressed yeast.

Seven eggs.

Vienna bread made into crescents, twists, and other shapes makes light breakfast rolls

Vienna bread made into crescents, twists, and other shapes makes light breakfast rolls

Put four ounces of the hour on a plate, make a hole in the centre. Mix the yeast with half an ounce of sugar until it is liquid, then mix with it half a gill of tepid water. Strain this into the flour, mix all into a smooth paste.

Cover it, and put it to rise in a warm place for about an hour.

In another basin mix together the rest of the flour and sugar and the salt. Make a well in the middle, and pour the butter in gradually, having first melted it gently, also the milk, which should be just lukewarm. Next beat up the eggs, add them, and mix all very thoroughly together. Then take the dough from the plate, and knead it very thoroughly into the other dough. Let it stand in a cool place for quite twelve hours. Next day form it into balls or quite tiny loaves, and bake in a quick oven for about thirty minutes.

Brush them over with a little warm milk and butter to glaze them. Cost, is. 6d.