Soyer's standard cookery

One cup of milk, one yeast cake dissolved in one-quarter of a cup of lukewarm water, flour, one-quarter of a cup of sugar, one teaspoonful of salt, one egg, yolk of one egg, one-eighth of a teaspoonful of mace, one-quarter cup of melted butter. Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cup of flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape, and bake same as salad rolls, or roll in a long strip to one-fourth inch in thickness, spread with butter, roll up like jelly roll, and cut in one inch pieces. Place pieces in pan close together, flat side down. A few gratings from the rind of a lemon or one-half teaspoonful lemon extract may be substituted in place of mace. Luncheon Rolls. One-half cup of scalded milk, two tablespoonfuls of sugar, one-quarter of a teaspoonful of salt, one-half yeast cake dissolved in two tablespoonfuls of lukewarm water, two tablespoonfuls of melted butter, one egg, few gratings from rind of lemon, flour. Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three- fourths cup of flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and enough flour to knead. Let rise again, roll to one-half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake. French Rusks. Two cups of scalded milk, one-quarter of a cup of butter, one-quarter of a cup of sugar, one teaspoonful of salt, one yeast cake dissolved in one-quarter of a cup of lukewarm water, flour, one egg, yolks of two eggs, whites of two eggs, three-quarters of a teaspoonful of vanilla. Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups of flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise, again, and shape as Parker House rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoonful of cold water and vanilla. Sprinkle with sugar. Coffee Cakes. One cup of scalded milk, one-quarter cup of yolks of eggs, one-half cup of whole eggs, two-thirds cup of butter, one-half cup of sugar, two yeast cakes, one-half of a teaspoonful of extract of lemon or two pounded cardamom seeds, four and two-thirds cups of flour. Cool milk, when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward center to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners' sugar, moistened with boiling water to spread, and flavored with vanilla. Coffee Rolls.