144 THE FARMER'S AND 



ready to bake in four or five hours. When light, grease 

 your baking-iron and muffin-rings. Fill your rings half 

 full of the batter, and bake until the muffins are light 

 brown. Pull them open with your fingers, and butter 

 them while hot. 



ROLLS. 



To seven pounds of flour add two tea-spoonfuls of salt. 

 Make a hole in the mass of flour, and stir in two table- 

 spoonfuls of good brewer's yeast, or a tea-cupful of home- 

 made, mixed with a little lukewarm water. Then add a 

 quart of milk, and stir the whole with a spoon in the cen- 

 tre of the flour, till a thin batter is formed in the centre. 

 Sprinkle a little flour over the batter, and set it to rise. 

 When light, knead it well, and form into rolls, and allow 

 them fifteen or twenty minutes to rise before baking. 



SPONGE CAKE. 



Break the whites of ten eggs into a large shallow dish ; 

 beat them as light as possible. Beat the yolks with one 

 pound of finely powdered white sugar, the grated rind of 

 two lemons, and the juice of one. When the whites have 

 been thoroughly beaten, add them to the yolks and sugar; 

 and then add gradually half a pound of sifted flour; beat 

 them all well together, and bake in a quick oven. 



Now butter some sheets or strips of white paper, and 

 line your baking-tins before putting in your cake ; and if, 

 while baking, it browns too soon, lay paper over the top 

 of the cake. 



If you bake the whole in one cake, it will require an 

 hour's baking ; but if in smaller ones, ten or fifteen min 

 utes are sufficient. 



