French Rolls Or Twists Recipe

MISS LAMPSON.



One quart of milk, one teaspoonful of salt, one small cup brewer's

yeast, flour enough to make a stiff batter. Let it rise, and when very

light, work in one egg and two spoonfuls of butter, and knead in flour

till stiff enough to roll. Let it rise again, and when very light, roll

out, cut in round or braids or any shape preferred. N. B. The egg and

butter may be omitted.

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