Sift two pounds of flour on the table, divide it into four parts and in one of the quarters form a hollow; set into it an ounce and a half of yeast, diluting with a gill and a half of lukewarm water; work the flour into the liquid in such a way as to obtain a soft leaven; mold it round shape and indent a cross on top; lay it in a vessel into which a few spoonfuls of tepid water have been deposited; cover over and let rise to double its size for twelve to fifteen minutes. During this time range the balance of the flour in a circle, and lay in the center two ounces of sugar, half an ounce of salt, two whole eggs and two and a half gills of barely warm milk; mix the ingredients together, and then incorporate gradually all of the flour; the dough must now be consistent; knead it well and cut it up with the two hands, and beat it on the table for a few moments so that it acquires body; add two ounces of butter and continue kneading for a few minutes longer. As soon as the leaven is ready mix in thoroughly with the dough but without kneading again; lay this in a basin, sprinkle over lightly with flour, cover and let rise for one hour in a mild temperature.

At the expiration of that time it should have doubled its original height; knead it once more and divide it into half-pound pieces; divide each into twelve small pieces, obtaining three-quarters of an ounce in each one, then mold these into small balls and set to rise for twenty minutes, after-them out with the hand into four and a half inch lengths; range them at once on a red baking sheet; when it is full place it in a box and close hermetically; con-are and mold the remainder of the dough, and when all are done examine the first ones that were molded, and should they be sufficiently raised, or increased to a third of their original size, brush them over with beaten eggs and bake in a hot oven.

(3418). Paste For Finger Rolls And Small Rolls (Pate A Petits Pains)

The ingredients are one pound of flour, two eggs, three-quarters of a gill of milk, salt, two ounces of butter, half an ounce each of sugar and yeast. Make a little leaven with a quarter of the flour and the yeast, diluting it with a little warm water; leave this in a vessel, cover and place in a temperate place so that it rises to double its height. Lay the balance of the flour on the table; make a hollow in the center and in this put a pinch of salt, the sugar and a little tepid milk, then the eggs and mix, drawing in the flour gradually and adding the rest of the tepid milk. When all is mixed bring the dough together and knead it well, striking it on the table for a few minutes (the object of this being to incorporate as much air as possible in the paste); when the paste has plenty of body add half the butter to it and continue the kneading until the butter is well worked in, then add the rest of the butter and knead again, working the paste a few minutes longer. Now-put in the leaven, mixing it lightly with the dough, set into a vessel, cover with a cloth, and let it rise in a moderate temperature.

As soon as this dough is sufficiently raised divide it into pieces of a pound each; roll out these into ropes half an inch in diameter, and dividing these ropes into twenty equal-sized parts give each one a round shape by rolling them on the table with the palm of the hand; roll them out to the shape of small rolls two and three-quarters inches long, pointed at both ends, and lay them on a slightly buttered baking sheet, keeping them about one inch apart, then leave them to rise in a gentle temperature. As soon as they are sufficiently raised brush them over with beaten eggs twice, and bake in a warm oven.