WINDSOR ROLLS.

Melt half a cup of butter in three-quarters of a
pint of warm milk, dissolve one cake of compressed
yeast in a little tepid milk, stir together and add a
teaspoonful of salt and enough flour to make like
bread dough, set to rise in a warm place. It will rise
in about two hours. Roll out the dough, using as
little flour as possible to keep it from sticking, and
cut with a biscuit-cutter, or mould with the hands
into rolls, put them in pans, and set on the shelf over
the range to rise about ten or fifteen minutes. Bake
fifteen or twenty minutes.

ELIZABETTI ROLLS.

One cup of sweet milk, half a yeast cake, an even
tablespoonful of butter, two teaspoonfuls of sugar,
and one of salt, and flour enough to make as stiff as
bread dough. Scald the milk and melt the butter in
it, when lukewarm dissolve the yeast cake, sugar and
salt and stir the flour in until as thick as bread
dough. Set to rise over night. In the morning roll
thin, cut with a biscuit-cutter, put a tiny lump of
butter on each biscuit, fold in half, set to rise again,
and when light bake about twenty minutes in a
moderate oven. This quantity -will make twenty-
four rolls.

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