Take out a tea cupful of the flour and set it aside. To the remainder add the butter cut up small, the eggs well beaten, a little salt, and milk enough to form a dough. Knead the dough well, then roll it out, sprinkle over it a portion of the reserved flour, roll it out again and sprinkle on more flour till all the flour is used. Roll it out thin, cut out your cakes, and bake in a moderate oven.
YORKSHIRE BISCUITS.
329. Three pounds of flour,
One gill of yeast,
A quarter of a pound of butter,
Three eggs,
Milk enough to form a dough.
Rub the butter and flour together. Beat the eggs and add them, then the yeast and milk to form a dough. Stand it away to rise, when light make it out in biscuits, butter your tins, place the biscuits on them, let them rise again and bake them.
POTATO ROLLS.
330. 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.
BRENTFORD ROLLS.
331. 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.