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To a pint-bowlful allow a large cup of boiling water; a tablespoonful of butter and one of flour; a teaspoonful of salt; and a saltspoonful each of pepper and mace. Make a roux with the butter and flour, and add the seasoning; put in the veal, and cook five minutes, serving it on buttered toast, made as in directions given for water toast.
Milk may be used instead of water, or the same mixture raised over-night with half a cup of yeast, and then steamed. A pint-bowlful of bread dough will make twelve small rolls. Increase amount of dough if more are desired. Flour the molding-board lightly, and work into the dough a piece of butter or lard the size of an egg.
If frosting is made for either or both cakes, the extra yolks may be used in making this one, eight being still nicer than six. Two cups or a pint-bowlful of raised dough ready for baking; one cup of butter; two cups of sugar; one teaspoonful of ground cinnamon, or half a nutmeg grated; three eggs; one teaspoonful of soda in quarter of a cup of warm water, and half a cup of flour.
Omitting them, and adding flour enough to roll out, makes an excellent raised doughnut or bun. Let it rise two hours; then cut in shapes, and fry in boiling lard. Or, for buns, bake in a quick oven, and, a minute before taking out, brush the top with a spoonful of sugar and milk mixed together. One pint-bowlful of dough; one cup of sugar; butter the size of an egg; one teaspoonful of cinnamon.
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