Raw-Butter Rolls No. 1

Take 2 1/2 cups of flour (seconds), 1/3 cup of raw nut butter, 2/3 cup of water, and a pinch of salt. Sift and measure the flour. Dissolve the butter in the water, working until it is smooth and creamy. Add the salt, and pour into the flour a little at a time, working it with a spoon or the hand as in making a suds of water and soap. This will make it foamy, and introduce more air into the mixture. When part of the cream has been wet with the flour, remove to the cake-board, and pour in more cream on the flour, and "suds" as before. When all the cream has been used, put the pieces together and knead thoroughly for ten minutes, after which roll it out into a roll as smooth as possible, and about an inch in diameter. Cut into any lengths desired, and bake in a moderately hot oven until thoroughly baked, which may require nearly an hour.

Rolls No. 2

The following recipe can be varied by using whole-wheat, graham, or pastry flour; also, if preferred, a mixture of different kinds, as half graham and half white flour, which is better than all graham. Whole-wheat is considered the best.

To 1 cup of best whole-wheat flour, take 2/3 of a cup of peanut meal, and about 1/2 cup of water - enough to make a very stiff dough. Knead for ten or fifteen minutes, until the dough will make a snapping sound when a piece is pulled out quickly. Then roll with the hands until about three fourths of an inch in diameter; cut into desired lengths, and bake on roll bakers in a moderate oven for one hour.

Rolls No. 3

To 1 cup of flour, take 1/2 cup of almond meal, and nearly 1/2 cup of water, which ought to make a very stiff dough. Knead for ten or fifteen minutes, form into rolls about 3/4 of an inch in diameter, cut into desired lengths, and bake on roll bakers, in an oven moderately heated, until thoroughly baked. Nearly an hour will be required.

Almond butter or peanut butter may be used, if desired, in place of almond meal.

Rolls No. 4

To 1 cup of raw peanut cream (use care not to have it too thick; and if it should be too rich, add an equal quantity of water), add a pinch of salt, and enough whole-wheat flour to make a very stiff dough. Knead until the dough becomes quite elastic, and will make a snapping sound when a piece of dough is quickly pulled off. The more stiffly the dough is kneaded and worked, the better the quality of the rolls will be.

Rolls No. 5

Take 1/2 cup of cocoanut cream, 1/2 cup of cold water, a pinch of salt, and sufficient whole-wheat flour to make a very stiff dough. Whole-wheat flour is more nutritious than the white, as it contains more gluten, salts, and phosphate.

Lighter and crisper rolls can be made by its use. Knead the mixture until it becomes very elastic, and make into rolls about three fourths of an inch thick, and cut two inches long. They are better if baked on roll bakers, as the heat can reach them equally from all sides.

Rolls No. 6

To 1/2 cup of cream taken from chufa milk, add 1/2 a cup of water, and a quantity of whole-wheat flour sufficient to make a stiff dough. Make the same as Rolls No. 4.

These are delicious, and also inexpensive, as chufas may be raised in nearly all sections of this country. See article on "Chufa."

Rolls No. 7

Take 1/2 cup of pine-nut meal, 1 cup of white or wholewheat flour, a little salt, and enough cold water to make a very stiff dough. For further directions, see Rolls No. 1.

Rolls No. 8

Any shortening most convenient and cheap may be used. Where pecans and hickory-nuts are plentiful, they may be used in the form of meal or milk and cream.

Take 1 cup of rich hickory-nut or pecan milk, 1 cup of flour, and a small amount of salt. Knead thoroughly. If the dough does not become real stiff, add more flour.

Nut Rolls

Take 2 cups of any cold cooked cereals, and add | cup of nut meal. Mix thoroughly, and knead on a board until smooth and firm, using white or whole-wheat flour. Form into rolls about the size of the finger and bake on roll bakers in a moderately hot oven.