Another Way Recipe

Take one quart of fine flour; wet it with warm milk, and six

table-spoonfuls of small beer yest, a quarter of a pound of butter, and

a little salt. Do not make the dough too stiff at first, but let it rise

awhile; then work in the flour to the proper consistency. Set it to rise

some time longer, then form your rolls of any size you please; bake them

in a warmish oven; twenty minutes will bake the small and half an hour

the large ones.

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