330. Potato Rolls

Four large potatoes boiled, One table spoonful of butter, Salt to the taste,

Half a pint of milk,

Half a tea cupful of yeast, Flour sufficient to form a dough.

Boil the potatoes, peel and mash them, and while they are hot add the butter and salt, then pour in the milk. When the mixture is lukewarm add the yeast and flour. Knead the dough, set it away to rise, when it is light mould out your rolls, place them on buttered tins, let them rise and bake them.

331. Brentford Rolls

Two pounds of flour, Two ounces of powdered sugar, A quarter of a pound of butter, Two eggs,

One gill of yeast,

Milk enough to form a dough,

Salt to taste.

Rub the flour, butter and sugar together; beat the eggs and add with the other ingredients. When light, mould the dough out in rolls, let them rise again, and bake them on tins.

332. French Rolls

One ounce of butter, One pound of flour,

One gill of home-made yeast,

One egg,

Milk enough to make a dough.

Rub the butter through the flour, beat the egg and stir in, then add the yeast, milk, and a little salt. Knead the dough, when it is light mould it out into large biscuits, and bake them on tins.