Rub the flour, butter and sugar together; beat the eggs and add with the other ingredients. When light, mould the dough out in rolls, let them rise again, and bake them on tins.
FRENCH ROLLS.
332. One ounce of butter,
One pound of flour,
One gill of home-made yeast,
One egg,
Milk enough to make a dough.
Rub the butter through the flour, beat the egg and stir in, then add the yeast, milk, and a little salt. Knead the dough, when it is light mould it out into large biscuits, and bake them on tins.
PARSNIP CAKE.
333. Boil your parsnips till perfectly soft; pass them through a colander. To one tea cupful of mashed parsnip add one quart of warm milk, with a quarter of a pound of butter dissolved in it, a little salt, and one gill of yeast, with flour enough to make a thick batter. Set it away to rise, which will require several hours. When light stir in as much flour as will make a dough, knead it well and let it rise again. Make it out in cakes about a quarter or half an inch thick, butter your tins or pans, put them on and set them to rise. As soon as they are light bake them in a very hot oven. When done wash over the tops with a little water, and send them to the table hot.
These biscuits do not taste of the parsnips.
MARYLAND BISCUITS.
334. One pound of flour,
One ounce of butter,
As much luke-warm milk as will wet the flour,
Salt just to taste.
Rub the butter and flour together thoroughly, add the salt, and lastly just enough milk to form a very stiff dough; knead the dough, then pound it with a rolling-pin. Break the dough in pieces, pound and knead it again, and so on for two or three hours. It will be very smooth and light when kneaded sufficiently.