French Rolls
| 3 eggs 3 ounces butter 1 quart of flour 1 pint sweet milk 1 cake yeast a little salt |
Beat the eggs very light; melt the butter in the milk; add a little flour and a little milk until all is mixed; then add yeast before all the milk and flour are added.
Make into rolls and bake in a pan.
This should be made up at night and set to rise, and baked the next morning.
Drop Muffins
| 3 eggs 1 quart of milk 1 tablespoon butter ¾ cake yeast flour to make a batter stiff enough for a spoon to stand upright. |
Make up at night and in morning drop from spoon into pan. Bake in a quick oven.