Dissolve three yeast cakes in one cup of water, add one pint of milk scalded and cooled, one tea-spoonful of salt, one tablespoonful of butter, and two teaspoonfuls of sugar. Stir in flour enough to make a stiff dough, then knead it half an hour, being careful not to get it too stiff. Then without waiting for it to rise, divide it into equal portions for small rolls, and shape into balls and then into finger rolls, or press a small knife handle or roller through the middle, making cleft rolls, or it may be rolled with the hands into four long rolls. Put the rolls in a greased pan, cover with a cloth, let them rise about forty-five minutes. Then bake in a quick oven from twenty to forty minutes according to the size. Do not stop kneading until the time is up, or let the dough stand before shaping. If the dough is disturbed after it begins to rise, it will be difficult to avoid having very large air holes. The idea is to make the dough light quickly by the large amount of yeast, rather than to exhaust the strength and elasticity of the flour by slow rising. Thus in less than two hours you will have bread or rolls that will surprise you by their lightness, fine texture, and rich nutty flavor. Not a trace of the yeast in the bread; light, and yet unlike the extreme lightness of the usual yeast rolls, a rich crust that looks hard but proves to be soft and tender, and with none of the dry, chippy flavor common to bread raised over night.

Zwieback, No. l

Scald one cup milk, add half a teaspoon salt, and when cool dissolve in it half a cake of compressed yeast. Stir in flour to make a batter that just drops from the spoon. Let the bowl stand in a pan of warm (not hot) water, and when the sponge is full of bubbles add the following mixture: Two rounded tablespoons butter creamed with quarter cup sugar, and two well beaten eggs.

Add more flour, and when stiff knead it until smooth and light. Let it rise until double its bulk, then shape it into finger rolls and place them close together in a shallow pan. Let them rise again until very light; then bake in a hot oven about half an hour. The next day, or when thoroughly cold, cut the loaf in half-inch slices and let them stand in a very slow oven until colored and dry all through.

Zwieback, No. 2

Scald one cup milk; when lukewarm, dissolve in it two yeast cakes, half a teaspoon salt, and flour enough to make a soft dough. Let it rise until light, then stir in quarter cup melted butter, quarter cup sugar, and two eggs unbeaten. Mix thoroughly and add enough more flour to shape it into a loaf. Let it rise in the pan until very light; then bake in a quick oven, and when nearly done brush over with sugar dissolved in milk. When cold cut in half-inch thick slices and let them color and dry in a moderate oven.