ing rolls, and the simplest I know of;
but there are numbers of other recipes given in cookery books which
would be just as good if the exact directions for letting them rise were
given. As a test--and every experiment you try will be so much gained in
your experience--follow the recipe given for rolls in any good cookery
book, take part of the dough and let it rise as therein directed, and
bake, set the other part to rise as _I_ direct, and notice the
difference.

KREUZNACH HORNS.--Either take a third of the dough made for bread with
three quarts of flour, or set a sponge with a pint of flour and a
yeast-cake soaked in half a pint of warm water or milk, making it into a
stiffish dough with another pint of flour; then add four ounces of
butter, a _little_ sugar, and two eggs; work well. If you use the bread
dough, you will need to dredge in a little more flour on account of the
eggs, but not _very much_; then set to rise as for rolls, work it down
twice or thrice, then turn the dough out on the molding board lightly
floured, roll it as you would pie-crust into pieces six inches square,
and quarter of an inch thick, make two sharp, quick cuts across it from
corner to corner, and you will have from each square four three-cornered
pieces of paste; spread each _thinly_ with soft butter, flour lightly,
and roll up very lightly from the wide side, taking care that it is not
squeezed together in any way; lay them on a tin with the side on which
the point comes uppermost, and bend round in the form of a horseshoe;
these will take some time to rise; when they have swollen much and look
light, brush them over with white of egg (not beaten) or milk and
butter, and bake in a good oven.

KRINGLES are made from the same recipe, but with another egg and two
ounces of sugar (powdered) added to the dough when first set to rise;
then, when well risen two or three times, instead of rolling with a pin
as for horns, break off pieces, roll between your hands as thick as your
finger, and form into figure eights, rings, fingers; or take three
strips, flour and roll them as thick as your finger, tapering at each
end; lay them on the board, fasten the three together at one end, and
then lay one over the other in a plait, fasten the other end, and set to
rise, bake; when done, brush over with sugar dissolved in milk, and
sprinkle with sugar.

All these breads are delicious for breakfast, and may easily be had
without excessive early rising if