How To Make French-Rolls

When you are about to make the bread, take a pint and a half of good ale-yeast, that is not bitter; put a gallon of water to it over night, and the next day pour it off: mix this yeast with three quarts of water, and one of milk, which in the summer must be milk-warm, in the winter scalding hot: break a quarter of a pound of butter into it with your hand, and add a little salt: then beat up two eggs in a bason, and stir them all together till the butter is dissolved; mix this liquor with a peck and a half of flour, in the summer a little less, in the winter a little more. When the dough is well mixt, cover it with a cloth while the oven is heating, and then make it in rolls, and put them in a very quick oven; let them lie a quarter of an hour on one side, then turn the other, and then bake for another quarter of an hour: chip the outsides with a knife, which is better then rasping them.

How To Make Light-Wigs

Take half a pint of milk, mix it with a quarter of a pint of good ale-yeast, and a pound and a half of flour: cover the mixture up, and lay it by the fire for half an hour; then take half a pound of butter, and half a pound of sugar, and work them into a paste with the rest; make it into wigs with as little more flour as possible. Put them into a quick oven, and they will rise well.

How To Make Buns

Take a pint of good ale-yeast, mix it with a little sack, and three beaten eggs, with a little nutmeg and salt; knead these with two pounds of fine flour, a little warm, and lay the composition before the fire till it rises light: then take a pound of fresh butter, and a pound of caraway comfits; knead these all together, make buns, place them on floured paper, and bake them in a quick oven.