FRENCH ROLLS

Prepare the yeast as for bread and work just the same; add one-quarter cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk beaten very light, flavor with mace or a few gratings of lemon peel; work until it leaves the hand perfectly clean, then form into rolls, let raise, brush with beaten egg, place rolls in pan close together and bake.

BUTTERED TOAST

Slice even slices of baker’s bread, not too thin, put in biscuit pan on the top rack of a very hot oven, brown nicely on one side, then turn and brown on the other, spread with butter, and a little powdered sugar, if desired, and serve at once.  Or put the slices on a long fork, hold before a red coal fire, without flame, toast on both sides and proceed as above.

MILK OR CREAM TOAST

Toast as many slices of stale light bread as desired a light brown.  Heat milk or cream, allowing one-half cup for each slice, add small lump of butter.  When just at the boiling point, pour over bread which has been placed in dish, sprinkle with sugar and cinnamon, cover, and serve immediately.  Nice for invalids.

CINNAMON TOAST FOR TEA

Bread cut thin and browned, but not dried.

Butter the toast while very hot, thinly and evenly, and sprinkle over each piece some powdered cinnamon and sugar.

ARME RITTER

Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup of milk; dip six slices of stale bread in the mixture.  Have a griddle hot and well buttered; brown the bread on each side.  Serve hot with cinnamon and sugar or a sauce.

COFFEE CAKES (KUCHEN)

RENDERED BUTTER

Procure as much country or Western butter as desired, you may get several pounds of it when it is cheap during the summer; or any butter unfit for table use may be made sweet and good for cooking purposes and will last for months, if prepared in the following manner:  Place the butter in a deep, iron kettle, filling only half full to prevent boiling over.  Set it on the fire where it will simmer slowly for several hours.  Watch carefully that it does not boil over.  Do not stir it, but from time to time skim it.  When perfectly clear, and all the salt and sediment has settled at the bottom, the butter is done.  Set aside a few minutes, then strain into stone jars through a fine sieve, and when cold tie up tightly with paper and cloth.  Keep in a cool, dry place.

COFFEE CAKE (KUCHEN) DOUGH

Soak one-half ounce of yeast in one-half cup of lukewarm milk; when dissolved put in a bowl, or round agate pan, and stir in one cup of sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix thoroughly, and put in a warm place (not hot) to rise, from one to two hours.