Egg Rolls

One pint flour, one round tablespoon butter, one level teaspoon salt, one heaping teaspoon baking powder, one level tablespoon sugar, one egg, one-half cup milk. - Miss Lela Morrison, Los Angeles, Calif.

French Rolls

One pint of milk, scalded; put into it while hot one-half cup of sugar and one tablespoon of butter; when the milk is cool add a little salt and one-half cup of yeast or one-half yeast cake. Make a sponge, and when light, mix as for bread. Let it rise until light, punch it down with the hand and let it rise again. Repeat two or three times. Turn the dough on the moulding board and pound with rolling pin until thin enough to cut; spread melted butter over top, cut and fold over. Let it rise on tins, bake and brush with melted butter. - Mrs. G. J. Shoff, Maine, Ariz.

Southern Rolls

Into about one pound of light bread dough, work thoroughly a piece of butter size of a large egg; let rise, then shape, roll in melted butter and sift corn meal over; then let rise and bake in hot oven. - Mrs. G. W. Glowner, Williams, Ariz.

Squash Rolls

One heaping tablespoon mashed squash, one egg, two tablespoons sugar, pinch salt, two cups flour, two teaspoons baking powder; milk to make medium thick batter. Bake in muffin tins. - Mrs. T. A. Barney, New Haven, Conn.

How To Make Rusks Or Scones

Sour Milk Rusk

One-half cup butter, one cup sour milk, one and one-half cups sugar, two eggs, one-half teaspoon soda, three cups sifted flour, one pound raisins, one teaspoon cinnamon, one teaspoon cloves, a little nutmeg. Cream butter and sugar, beat eggs separately and add to butter and sugar. Add the soda to milk and alternate with the flour. Chop raisins and add. Then add the spices. Bake in a shallow pan in moderate oven. Serve as a coffee cake. This is delicious. - Mrs. E. M. Smith, Thomas-ville, Ga.

Swedish Sugar Rusks

One-half yeast cake dissolved in lukewarm water; one quart sweet milk, one-half teaspoonful salt, white flour enough to make it stiff; set to raise; one coffeecupful sugar, one coffeecup-ful sweet cream, one-half coffeecupful butter, two yolks eggs, little Anise-seed. Knead with flour enough to put to rise in pans. Next day when cold, cut the loaf in two lengthwise, also cut in slices. Put in slow oven and bake brown. - Mrs. Chas. Newberg, Williams, Ariz.

Scotch Scones

Sift one and one-half pints of flour, add a pinch of salt, one teaspoon soda mixed with one pint of sour milk. Mix to a soft dough. Lay on a well floured baking board and roll one inch thick. Cut with a round biscuit cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter. - Miss Ann Smith, Syracuse, N.Y.