The Pattern cook-book

be added afterward. If the rolls are desired for the evening meal begin them at eight o'clock, knead the dough at twelve or one, set it to rise until half-past three, then make it into rolls, which may rise in a cool place until twenty minutes of six ; they may thus be baked by six o'clock. If wanted for luncheon at one o'clock, set them at seven, doubling the quantity of yeast to hurry them ; knead the dough at nine, and shape into rolls at eleven. They should then be ready to bake at twenty minutes of one. WHITE MOUNTAIN ROLLS. Two quarts of flour. One and a-half pint of milk. Two eggs (whites). One tea-spoonful of salt. Three table-spoonfuls of sugar. One-half cupful of butter. One-half cupful of yeast, or one-half a cake. Sift the flour into a bowl, and add to it the salt and sugar. Boil the milk, and while it is still hot, put in the butter to melt. When the milk is cooled to blood heat, add the beaten whites of the eggs and the yeast, and stir the mixture into the flour, beating vigorously with a spoon. Knead well for twenty minutes, and set the dough to rise over night. In the morning take pieces of dough the size of an 'tg^, shape them into long rolls, and place them side by side in a shallow pan that has been well greased ; when they have risen to a little more than double their original size, bake for half an hour. The rolls will brown quickly and should be covered with paper as soon as they begin to brown. SWEDISH ROLLS. Make half the quantity of dough directed in the preceding recipe, roll it very thin, sprinkle lightly with water or spread with butter, and then sprinkle with sugar and cinnamon, using three table-spoonfuls of sugar and one of cinnamon. Roll the sheet the same as jelly-roll, and cut the roll into slices an inch thick. Put these slices into a well buttered pan, and when double their original size, bake for twenty minutes. The cinnamon may be omitted and the dough sprinkled with sugar and a cupful of dried currants. These rolls are much liked with coffee. BUNS, NO. I. Two cupfuls of milk. Two table-spoonfuls of sugar. Two eggs. Two salt-spoonfuls of salt. Four cupfuls of flour, j One-half cupful of yeast, or I One-half a cake. Scald the milk, and w'hen cool, put in the yeast and salt. Beat the eggs well, add the sugar to them, and stir both into the yeast and milk. Lastly stir in the flour, beat well, and set the sponge in a warm place to rise over night. In the morning add flour to make a stiff dough, knead fifteen minutes, and replace it in the pan to rise. When the dough is light add One-half cupful of butter. One cupful of currants. One salt-spoonful of cinnamon or nutmeg. Let the dough rise again until light, shape it into small, round cakes, place these close together, and when well risen, bake them twenty or thirty minutes in a moderate oven. Glaze the buns with sugar and milk, or with the white of an egg beaten stiff, with sugar added. These buns are only good when fresh. BUNS NO. 2. One pint of bread dough. One egg. One-half cupful of sugar. Butter the size of an egg. One-half cupful of French currants. One-half nutmeg, grated. .