Parker House Rolls

1 pint milk (scalded)

2 tablespoons butter or oleomargarine 2 tablespoons sugar 1 teaspoon salt

1/4 yeast cake, if mixed at night 1 cake, if mixed in the morning 1/4 cup water 3 cups flour

Make a sponge, beat thoroughly, and put away to rise. When light, add flour to make a stiff dough, and knead until smooth. When double its bulk, knead again, and roll the dough 1/2 inch thick. Lift it from the board, and let it shrink so that the rolls may be of uniform shape. Cut with a round or oval cutter. Place a bit of fat in the center of each round of the dough, then fold so that the edges are even. Press the roll on the straight side to prevent it from separating as it rises. Place the rolls in a greased pan, and when very light bake in a hot oven 20 to 25 minutes. The oven should be hot enough to color a piece of unglazed white paper to golden brown in 1 1/2 minutes. (4 dozen.)

Luncheon Rolls

Use recipe for Parker House Rolls. When light enough to shape, knead down and cut off small pieces, shaping them in long narrow strips. Rub with fat and put close together in a narrow pan. Let rise till light. Bake in a quick oven 20 to 25 minutes.

Finger Rolls

Use recipe for Parker House Rolls. When light enough to shape, knead down and cut off small pieces. Shape them in slender, pointed rolls and place far enough apart so that they will not touch one another when they expand. Let rise till light. Brush with milk and bake in a quick oven 20 to 25 minutes.

Bread Sticks

1 cup milk (scalded) 1/4 cup butter

2 tablespoons sugar 1/2 teaspoon salt

1/4 yeast cake

1/4 cup water 1 egg white (beaten) 4 cups flour (about)

Make a stiff dough and knead until smooth. Let it rise until double its bulk. Knead again, then shape into sticks. Roll a small piece of dough into a ball, then into a stick which should be 6 inches long, and about 1/4\ inch in diameter. Place in greased bread-stick pans, or on sheets and let the sticks rise until light. Bake in a moderate oven 15 to 20 minutes. (4 dozen.)