se. Meanwhile take a quartern of the finest flour, and rub
in about an ounce of butter. Then take a quart of new milk, and put into
it a pint of boiling water, so as to make it rather warmer than new milk
from the cow. Mix together the milk and yest, and strain through a sieve
into the flour, and, when you have made it into a light paste, flour a
piece of clean linen cloth well, lay it upon a thick double flannel, put
your paste into the cloth, wrap it up close, and put it in an earthen
pan before the fire till it rises. Make it up into ten rolls, and put
them into a quick oven for a quarter of an hour.

_French Rolls._ No. 3.

To half a peck of the best flour put six eggs, leaving out two whites, a
little salt, a pint of good ale yest, and as much new milk, a little
warmed, as will make it a thin light paste. Stir it about with your
hand, or with a large wooden spoon, but by no means knead it. Set it in
a pan before the fire for about an hour, or till it rises; then make it
up into little rolls, and bake it in a quick oven.

_Milton Rolls._

Take one pound of fine rye flour, a little salt, the yolk of one egg, a
small cupful of yest, and some warm new milk, with a bit of butter in
it. Mix all together; let it stand one hour to rise; and bake your rolls
half an hour in a quick oven.

_Runnet._

Take out the stomachs of fowls before you dress them; wash and cleanse
them thoroughly; then string them, and hang them up to dry. When wanted
for use, soak them in water, and boil them in milk; this makes the best
and sweetest whey.

_Another way._

Take the curd out of a calf's maw; wash and pick it clean from the hair
and stones that are sometimes in it, and season it well with salt. Wipe
the maw, and salt it well, within and without, and put in the curd. Let
it lie in salt for three or four days, and then hang it up.

_Rusks._

Take flour, water, or milk, yest, and brown sugar; work it just the same
as for bread. Make it up into a long loaf, and bake it. Then let it be
one day old before you cut it in slices: make your oven extremely hot,
and dry them in it for about two minutes, watching them all the time.

_Another way._

Put five pounds of fine flour in a large basin; add to it eight eggs
unbeat, yolks and whites; dissolve half a pound of sugar over the fire,
in a choppin (or a Scotch quart) of new milk; add all this to the flour
with half a mutchkin, (one English pint) of new yest; mix it well,