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Rolls.
Sweet milk, 1 cup; whites of 2 eggs, butter, 1/2 of a cup; 1/2 cup of yeast; sugar, 2 table-spoonfuls; flour to make a thick batter. Directions —Raise over night, not putting in the butter nor eggs until morning, working in sufficient more flour to make a soft, or limber dough; form into rolls, place in the pans, and bake as soon as they rise again.
Remarks. —For variety's sake, sometimes use water in place of milk, again, and especially if to be eaten with meat, leave out the sugar; and if eggs are scarce make without; but if for "tea, " it is better with them all in. I make such remarks, occasionally, to set cooks to thinking for themselves, for it is by
thought and experiment that hundreds of varieties may be made from the few pages of recipes here given—the same will hold good throughout the book, provided the principles of chemistry are not interfered with, i. e., if sour milk or buttermilk is used, the soda must never be left out, it neutralizes the acid and thereby produces a gas (carbonic acid gas), which gives lightness to the rolls, or cakes.
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