Parker House Rolls.

Three pints flour. 1 large tablespoon lard. Rub into flour with teaspoon salt. Then scald generous pint of milk with a small 1/2 cup of sugar, 2-3 cake of compressed yeast dissolved in 1/2 cup water. Add to milk when it is luke warm. Make a hole in flour and pour into it this mixture. Do this early in evening and let stand till bedtime, stir down and let rise till morning. Then stir down again and let rise once more; then put on board and roll about half an inch thick. Cut with biscuit cutter, spread with melted butter, fold over. Let rise till light, then bake.

N..

French Rolls.

Two eggs beaten lightly; mix with them 1/2 pint water, with 1 yeast cake, 1 desert spoon of sugar, 1 tablespoon salt, enough flour to make consistency of waffles. Make early in the morning, let stand until light, when light stir in enough flour to make dough and one tablespoon lard. Let rise again, when light roll and cut with biscuit cutter, lap over and put butter between. Let rise and then bake.

Mrs. Carrie Smyer.

Spanish Buns

Cream together 1/4 cup butter, 1 cup C sugar and yolks of 3 eggs. Then add 1/2 cup cold water, 1 cup flour, 2 teaspoons baking powder, 1 teaspoon allspice, 1 teaspoon cinnamon, 1/2 cup raisins.

Cora U. Colt.

Spanish Bun.

Two cups granulated sugar, 2 cups flour, 2 teaspoons baking powder, 4 eggs, 2 teaspoons cloves, 5 teaspoons cinnamon, 1 cup milk, 3/4 cup butter. Cream butter, add sugar and beat till light (sift flour, baking powder and spices together), add eggs well beaten, then milk, lastly the flour. Icing: Whites of 3 eggs, beaten very light, then add l1/2 cup granulated sugar, spread on cake while hot and return to oven to brown.

Miss. Hanvey.

Fruit Rolls.

Sift together 1 pint of flour, 2 slightly rounding tea-spoonfuls of baking powder, 1/2 teaspoonful of salt. and 2 rounding tablespoonfuls of sugar. Add to these 2 rounding tablespoonfuls of butter, rub together until thoroughly mixed. Beat 1 egg. add to it 1/2 cup of milk, mix with dry materials, knead lightly until a smooth dough, no longer. Roll out about 1-3 of an inch thick. Spreak butter carefully over the dough. Sprinkle sugar and a dusting of cinnamon over this and lastly 1/2 cup of raisins, chopped, a little finely chopped citron and 1/2 cup chopped walnuts. Roll from you into a compact roll, cut into slices half an inch thick. Place close together in pan, brush over with melted butter and bake in moderate oven 15 minutes.

Mrs. W. J. Jeter.

Cottonseed Flour Biscuit.

One cup cottonseed flour, 1 cup wheat flour, 1 level teaspoon soda, 2 level teaspoons baking powder, 1 tablespoon sugar, 2 tablespoons lard, 3/4 cup buttermilk. Sift dry ingredients together. Cut in lard with a knife. Add milk slowly. Turn out on a floured board. Knead slightly. Roll out 1/2 inch thick. Cut with floured cutter.

Note - If it is not convenient to use sour milk, sweet milk may be used by using 4 teaspoons baking powder instead of both soda and baking powder. Cottonseed flour is six times as nutritious as wheat flour and is good for all gastric troubles.

Ola Thompson.