Ice Box Rolls

Mix two cups boiling water, one-half cup sugar, one tablespoon salt, two tablespoons shortening. Cool to lukewarm. Soften two cakes compressed yeast in one-quarter cup lukewarm water, add one teaspoon sugar. Stir into first mixture. Add two beaten eggs, four cups flour. Beat well. Stir in three or four cups more flour. Do not knead. Place in refrigerator, or other cold place, five to six hours, at least. Two to three hours before wishing to bake, make into small rolls. Allow to rise in warm place. This dough may be kept in refrigerator for a week. Mrs. R. F. Hendren.

Ice Box Rolls

Dissolve one cake compressed yeast in little warm water. Melt two tablespoons butter (or lard) in one cup scalded milk. When lukewarm, add yeast. Add three cups flour sifted with one tablespoon sugar, two teaspoons salt. Cover and let rise until very light. Place in refrigerator until about three hours before desiring to bake. Cut off small portion. Roll in melted butter. Place three together in muffin pans. Cover. Set in warm place until very light. Bake fifteen minutes, or until done. Makes about fifteen.

Nell C. Peecher.

Quick Entire Wheat Rolls

Stir one cup scalded milk, one-quarter cup butter, one-half teaspoon salt, one tablespoon sugar until butter is melted and liquid is lukewarm. Add one cake compressed yeast dissolved in one-quarter cup lukewarm water. Add one-half cup entire wheat flour and enough bread flour to make dough so it can be mixed conveniently with spoon. Mix, cut, turn dough over and over. Cover. Let rise. When dough is doubled in bulk, shape into balls. When again light bake twenty-five minutes. Dorothy M. Middleton.