French Rolls. No. 2.
Take two or three spoonfuls of good yest, as much warm water, two or three lumps of loaf-sugar, and the yolk of an egg. Mix all together; let it stand to rise. Meanwhile take a quartern of the finest flour, and rub in about an ounce of butter. Then take a quart of new milk, and put into it a pint of boiling water, so as to make it rather warmer than new milk from the cow. Mix together the milk and yest, and strain through a sieve into the flour, and, when you have made it into a light paste, flour a piece of clean linen cloth well, lay it upon a thick double flannel, put your paste into the cloth, wrap it up close, and put it in an earthen pan before the fire till it rises. Make it up into ten rolls, and put them into a quick oven for a quarter of an hour.