Make a hollow in the center of a pound of flour sifted on the table and in it lay half an ounce of yeast; dilute with a gill of warm water, working in slowly a little flour in order to have a soft paste; cover this with the remainder of the flour, and let rise to double the original height, then add a pinch of salt and a gill of barely tepid water; mix thoroughly to obtain a rather consistent dough, and finally add two ounces of butter; cover this over with a cloth, and leave it to rise for twenty-five minutes, then set it on a floured table and break it up into small half-ounce bits; mold these into balls, and leave them to rise for ten minutes before rolling them into strings a quarter of an inch in diameter; place them at once on lightly buttered baking tins, and leave to rise once more for ten to twelve minutes. As soon as they are ready push into a slow oven to bake to a fine golden color.

(3279). Grissinis With Sugar (Grissinis Au Sucre)

Sift a pound of flour on the table, and with a fourth part of it, half an ounce of yeast and a little warm milk make a soft leaven; place this in a deep vessel, cover over and let rise to double its height. Form a ring with the remainder of the flour; in the center put one ounce of salt, two and a half ounces of sugar, two eggs, and one gill of milk; mix all well together, incorporating the flour slowly so as to obtain a rather consistent dough; knead this for a few moments to give it body, then add two ounces of butter, and continue to knead until the butter is thoroughly worked in, finally adding the prepared leaven. Lay this dough in a vessel to rise to double its height, and then place it on a floured table and break it into pieces, having twenty-four of them to the pound; lengthen each piece into even-sized strings nine inches long, place on baking sheets, allow to rise, egg over twice, and bake in a hot oven.