TAKE three quarts of water, and one of milk; in winter scald-ing hot, in summer a little more than milk-warm. Season it well with salt, then take a pint and a half of good ale yeast not bitter, lay it in a gallon of water the night before, pour it off the water, stir in your yeast into the milk and water, then with your hand break in a little more than a quarter of a pound of butter, work it well till it is dissolved, then beat up two eggs in a bason, and stir them in, have about a peck and a half of flour, mix it with your liquor; in winter make your dough pretty stiff, in summer more slack; for that you may mix a little more or less of flour, according to the fineness of your dough; mix it in well, but the less you work it the better. Make it into rolls, and have a very quick oven, but not to burn. When they have lain about a quarter of an hour turn them on the other side, let them lie about a quarter longer, take them out and chip all your French bread with a knife, which is better than rasping it, and makes it look spongy and of a fine yellow, whereas the rasping takes of all that fine colour, and makes it look too smooth. You must stir your liquor into the flour as you do for pyecrust. After your dough is made cover it with a cloth, and let it lye to rise while the oven is heating.