The Boston cooking-school cook book

and sprinkle with two tablespoons sugar mixed with one-third teaspoon cinnamon, one-third cup stoned raisins finely chopped, and two tablespoons chopped citron; roll up like jelly roll, and cut in three-fourths inch pieces. Place pieces in pan close together, flat side down. Again let rise, and bake in a hot oven. When rolls are taken from oven, brush over with white of egg slightly beaten, diluted with one-half tablespoon water; return to oven to dry egg, and thus glaze top. Sweet French Rolls 1 cup milk 1 yeast cake dissolved in ¼ cup lukewarm water Flour ¼ cup sugar 1 teaspoon salt 1 egg Yolk one egg ⅛ teaspoon mace ¼ cup melted butter Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape, and bake same as Salad Rolls, or roll in a long strip to one-fourth inch in thickness, spread with butter, roll up like jelly roll, and cut in one-inch pieces. Place pieces in pan close together, flat side down. A few gratings from the rind of a lemon or one-half teaspoon lemon extract may be substituted in place of mace. Luncheon Rolls ½ cup scalded milk 2 tablespoons sugar ¼ teaspoon salt ½ yeast cake dissolved in 2 tablespoons lukewarm water 2 tablespoons melted butter 1 egg Few gratings from rind of lemon Flour Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and enough flour to knead. Let rise again, roll to one-half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake. French Rusks 2 cups scalded milk ¼ cup butter ¼ cup sugar 1 teaspoon salt 1 yeast cake dissolved in Flour 1 egg Yolks 2 eggs Whites 2 eggs ¾ teaspoon vanilla ¼ cup lukewarm water Add butter, sugar, and salt to