'Who would have good cakes, he must have seven things--eggs, butter and lard, milk, sugar and flour, and saffron makes the cakes yellow.'" RAISED ROLLS 2 quarts of sifted flour.
1 pint of boiled milk (lukewarm).
1 tablespoon sugar.
1/2 cup butter and lard, mixed.
3/4 cake compressed yeast, or 3/4 cup yeast.
1 teaspoon salt.
At 5 o'clock P.M.set sponge with half or three-fourths of the flour and all the other ingredients.
About 9 o'clock in the evening, knead well, adding the balance of the flour.

Cover and let stand in a warm place until morning.

In the morning, roll out about 3/4 of an inch thick, cut into small rolls, place in baking pans far enough apart so they will not touch, and when raised quite light, bake.
Or, take the same ingredients as above (with one exception; take one whole cake of compressed yeast), dissolved in half a cup of luke-warm water, and flour enough to make a thin batter.

Do this at 8.30 in the morning and let rise until 1 o'clock; then knead enough flour in to make a soft dough, as soft as can be handled.

Stand in a warm place until 4.30, roll out quite thin; cut with small, round cake-cutter and fold over like a pocketbook, putting a small piece of butter the size of a pea between the folds; set in a warm place until 5.30, or until very light; then bake a delicate brown in a hot oven.