Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Superior Boiled Milk Rolls

Boil a quart of new milk; pour it on a quart of flour, while boiling hot, and stir it well; when nearly cold, add two tea-spoonsful of salt, two table-spoonsful of lard, and half a tea-cup of good yeast; set it in a warm place to rise for about two hours; when light, work flour in it on the cake-board, and, when quite smooth, mould it out into rolls, and put them in a baking-pan, which has been rubbed with lard or butter; set them in a warm place to rise again;—if the weather is warm, on a table in the kitchen, but if cold, set them by the fire. When light, put them in a cool place till you are ready to bake; they should have a moderate heat, and will bake in half an hour. In winter they may be moulded out and placed in the bake pan over night for breakfast, or some hours before wanted for tea, and kept in a cool place till half an hour before baking, when set them near the stove to rise up. With the addition of nutmeg and sugar, you may make nice rusk.