Baps.—Make a leaven with ½oz. of yeast, 1oz.
of salt, and 1oz. of sugar, and when ready work it into enough flour to make 12lb. of dough, kneading into the latter 1oz. of lard and about a quart of water. When this dough is ready and well risen, dust the pastry board with a little flour, cut the dough up into 4oz. pieces, knead these well, make into balls, roll them out into a round or oval shape, let them rise for a little on a flat tin, then bake in a nice hot oven. Brush over with milk.