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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.

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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.