Parker House Rolls

2 cups flour, 2 teaspoonfuls baking powder, 2 tablespoonfuls butter, 1/2 teaspoonful salt, 2 table-spoonsful sugar, two-third cup milk. Mix flour, sugar, salt and baking powder, work in butter with tips of fingers, add gradually the milk, mixing with a knife until it forms a soft dough. Roll one-third inch thick, cut with a round cutter, crease in centre with the handle of knife, first dipped in flour. Brush 1/2 with melted butter and fold over. Bake in quick oven 15 minutes.

Mrs. Charles Myers.

Parker House Rolls

1 pint luke warm sweet milk, 1/2 cup sugar, 3/4 cup yeast, let raise over night. In the morning add 1 tablespoonful butter, enough flour to stiffen. Let raise until light. Roll out and cut in squares, fold up and raise again. Bake 15 minutes.

Mrs. Edw. F. Redding.

Finger Rolls

Make a good bread dough, before kneading the second time (rising) work in 1 tablespoonful melted butter for each quart of flour. After it has risen the second time roll into a sheet 1/2 in. thick, cut this into strips 1 in. wide and 4 in. long. Roll these lightly in the hand until round, lay in a floured baking pan, let stand 10 min. then bake. These are indispensable at luncheons and teas.

Martha M. Fisher.

Hot Rolls

1 pt. milk, 1 1/2 rounded tablespoonfuls of butter, 2 tablespoonfuls sugar, 1 cake Fleischman's yeast, 1/4 teaspoonful salt; flour sufficient to make dough stiff enough to knead. Heat milk, dissolve yeast, add to it sugar, salt, butter, yeast, and lastly flour. Roll out about 2 hrs. before baking. Wash with beaten egg and bake 20 minutes.

Mrs. J. H. Brough.

French Rolls

1 pt. yeast, 2 eggs, 1/4 lb. lard, 1/4 pt. milk, 1/2 cup sugar. Let rise 2 hrs., knead well, adding enough flour to make a stiff sponge. Let rise 2 hrs. more, roll in sheets, spread with butter, cut into squares, fold over and let rise until ready to bake.

Mrs. Harry Naill.

French Rolls

2 eggs, 1/2 cup butter, 1/2 pt. sweet milk, warm to-gether. 1 small cup sugar, 1/2 pt. good potato yeast. Mix at ten o'clock and make like flannel cakes. At 12 stir thoroughly, at 2 o'clock mix into soft dough, at 4 roll out and cut with biscuit cutter. Spread with butter and turn over, set to rise and bake. Mrs. G. T. Himes, New Oxford, Pa.

Barrington Rusks

1 cup sugar, 1 cup milk, 1 cup yeast, 1 cup flour, mix over night. In the morning add 1/2 cup sugar, 1/2 cup butter mixed together. 2 eggs, reserving white of one beaten to a stiff froth, with sugar to spread on top of rusks.

Martha M. Fisher.

Lebanon Rusks

1 teacup mashed potatoes, 1 cup sugar, 1 cup yeast, 4 eggs beaten separately. Stir this together and let it begin to raise at 8:30 a. m. Let raise until noon. Then add 1/2 cup butter and lard mixed, enough flour to make stiff. Let raise until 3 p. m. Shape into rolls and raise again. Bake in a quick oven 15 minutes.

Mrs. Edw. F. Redding.