Split Rolls

One pint sweet milk, one cup bread sponge, three eggs, piece of butter the size of an egg, one tablespoonful of sugar, and a little salt. Heat the milk, add the sponge and the rest of the ingredients, mix well, let rise and when light, roll out about one-fourth of an inch thick. Cut out with a biscuit cutter; butter the under cake and put the upper on top. Rise again, and when light, bake.

Eastern Buns - Hot Cross

Three cups of sweet milk, one cup of yeast, flour to make a thick batter. Set this sponge over night. In the morning, add one cup of sugar, one-half cup of melted butter, one-half nutmeg, one saltspoonful of salt, flour enough to roll out like biscuits. Knead well and set to rise for live hours. Roll one-half inch thick, cut into round cakes, and lay in rows in a buttered baking-pan. When they have stood half an hour, make a cross upon each with a knife and put instantly into the oven. Bake to a light brown, and brush over with a feather or soft bit of rag, dipped in the white of an egg, beaten up stiff with white sugar.

Cinnamon Rolls

Take enough sponge to make one loaf of bread, put in two tablespoonfuls of white sugar, one well beaten egg, a piece of butter the size of an egg; knead well, let it rise, then roll it out as thick as you would for cookies; spread with butter, sugar and cinnamon; roll it as you would a sheet of music, cut into pieces an inch long; put each one flat in the pan, and let them get light; bake in a moderate oven half an hour. Serve cold or hot.

Vienna Rolls

One pint new, sweet milk, one teacupful of yeast, one teacup-ful of shortening (half butter, half lard), whites of four eggs, beaten to a stiff froth, one tablespoonful of white sugar, one teaspoonful of ginger-root, grated. Stir the butter, lard and sugar together for half-an hour, add this to the milk, which should be luke-wami, then put in the yeast, and make a batter as you would for griddle-cakes, and let it rise over night. In the morning, add a little salt, the whites of the eggs, and ginger-root; mix stiff, as for bread, and work fully an hour; let it rise till light, turn it out on a moulding board, and roll it out half an inch thick; cut in narrow strips half a yard long; spread each strip with butter, commence at one end and roll as you would a sheet of music, forming it into a half circle. As fast as you make them, put into a dripping-pan very carefully, so that they do not touch each other. When they are all made out, let them rise till light, rub the tops with egg and bake in a hot oven. These are the real Vienna rolls.

Nice Sandwich Rolls

Late in the evening make a rather stiff potato sponge (see page 108), and in the morning mix in as much flour as will make a soft dough; knead well, and let it rise; when sufficiently light, knead down again, repeating the operation two or three times. Remember not to let the dough become sour by rising too light. Mould into common sized loaves, place in your dripping-pan to rise, and bake very carefully, so as to secure the very lightest brown crust possible. On taking the loaves out of the oven, roll them in a cl<5th lightly wrung out of water, with a large bread-blanket folded and wrapped around all; let cool three or four hours, cut lengthwise of the loaf (do not use the outside piece), spread lightly with good, sweet butter, then cut in slices not more than a quarter of an inch thick, or just as thin as possible, using for this purpose a very thin, sharp knife; lay on cold, boiled ham, cut in very thin shavings, roll up very carefully and place where it will not unroll. Treat each slice in the same manner, always spreading the bread with butter, before cutting. These sandwiches are very fine if properly made, but they require great care, experience and good judgment. Serve on an oblong platter, piled in pyramid style, row upon row; they will resemble nicely rolled dinner napkins. They must be made and served the same day.