re. Then touch
them over with a little milk, and bake them in a slow oven with care. To
take off the bitterness from the yest, mix one pint of it in two gallons
of water, and let it stand for twenty-four hours; then throw off the
water, and the yest is fit for use; if not, repeat it.

_Another way._

With two pounds of flour mix about half a pound of butter, till it is
like crumbled bread; add two whole eggs, three spoonfuls of good yest,
and a little salt. Make it up into little rolls; set them before the
fire for a short time to rise, but, if the yest is very good, this will
not be necessary.

_Brentford Rolls._

Take two pounds of fine flour; put to it a little salt, and two
spoonfuls of fine sugar sifted; rub in a quarter of a pound of fresh
butter, the yolks of two eggs, two spoonfuls of yest, and about a pint
of milk. Work the whole into a dough, and set it to the fire to rise.
Make twelve rolls of it; lay them on buttered tins, let them stand to
the fire to rise till they are very light, then bake them about half an
hour.

_Dutch Rolls._

Into one pound of flour rub three ounces of butter; with a spoonful of
yest, mixed up with warm milk, make it into light paste; set it before
the fire to rise. When risen nearly half as big again, make it into
rolls about the length of four inches, and the breadth of two fingers;
set them again to rise before the fire, till risen very well; put them
into the oven for a quarter of an hour.

_French Rolls._ No. 1.

Seven pounds of flour, four eggs leaving out two yolks--the whites of
the eggs should be beaten to a snow--three quarters of a pint of ale
yest. Beat the eggs and yest together, adding warm milk; put it so beat
into the flour, in which must be well rubbed four ounces of butter; wet
the whole into a soft paste. Keep beating it in the bowl with your hand
for a quarter of an hour at least; let it stand by the fire half an
hour, then make it into rolls, and put them into pans or dishes, first
well floured, or, what is still better, iron moulds, which are made on
purpose to bake rolls in. Let them stand by the fire another half hour,
and put them, bottom upwards, on tin plates, in the middle of a hot oven
for three quarters of an hour or more: take them out, and rasp them.

_French Rolls._ No. 2.

Take two or three spoonfuls of good yest, as much warm water, two or
three lumps of loaf-sugar, and the yolk of an egg. Mix all together; let
it stand to ri