Alice Hart Roscoe, Missouri

Ingredients

• one quart of flour
• one pint of cold
• one quart of new milk
• one half cup of butter
• a piece of butter
• a tablespoon of sugar
• a small piece of butter on the top
• one-half teacup of yeast
• three large tablespoons of yeast
• two cups of sugar
• two eggs well beaten
• butter (melted) the size of an o

Directions

1. Make a hole in the center of one quart of flour, and put in a piece of butter (melted) the size of an o.^'g., a little salt and a tablespoon of sugar; pour over this one pint of cold, boiled milk and one-half teacup of yeast. When the sponge is light, work fifteen minutes; let it rise again and cut in round cakes. When light, flatten each cake with the rolling-pin, put a small piece of butter on the top, and fold over. Put in pans, and when light, bake in a quick oven.

2. MRS. J, PARMELEE.

3. Make a sponge of flour and three large tablespoons of yeast, at noon; the same evening, take one quart of new milk and warm sufiiciently to melt one half cup of butter with two cups of sugar; ■when cool, add two eggs well beaten; then take what you judge to be a right quantity of flour and pour the milk, etc., with the sponge into the middle of it, stir into a light dough and let it rise all night; in the morning, make up.

4. 9a BREAD AND YEAST.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.