One quart bread flour, two good tablespoons cottolene, two tablespoons sugar, salt, one-half compressed yeast cake, one pint new milk, previously scalded and cooled. Rub cottolene into flour, sugar and salt, add yeast cake and beat thoroughly. Should be about as stiff as batter can be beaten; raise in a closely covered vessel. When light, beat down thoroughly, let rise. Continue this process three or more times - then toss lightly on a well floured board (but do not knead). The batter will shape itself into a dough which can be easily rolled. Roll about one-half inch thick, cut, butter one half, lap, let raise until light enough to bake. Oven a little hotter than for bread. - Mrs. T. A. Barney, New Haven, Conn.

Rolls

To make about sixty. One pint water, one cup yeast, one tablespoon salt, one tablespoon sugar, one-half cup melted butter, one-half cup melted lard, good quart flour. Start in the morning, kneading down when light. At 4 o'clock p. m., make in rolls.

Yeast

Four tablespoons flour, two potatoes mashed, scald with potato water (about one quart), and when cool add yeast cake. - Mrs. Baker, Manistee, Mich.

Rolls

Sift three teaspoonfuls of baking powder with a quart of flour, adding two teaspoons of sugar and one of salt. Rub into this a tablespoonful of butter and stir in last of all, one well beaten egg. Mix to a dough with two cupfuls of cold sweet milk, roll out to half-inch thickness and cut in rounds about the size of a tea saucer. Spread softened butter over the tops, then fold one half over the other. Put them in a baking pan so they do not touch each other and bake until brown in a hot oven. - Mrs. George McDougall, Williams, Ariz.

Cinnamon Rolls

One-half yeast cake, one cup water, make sponge as for bread, let rise over night. In morning take one pint milk and warm one-half cup shortening (one-half butter and .one-half lard), one-half cup sugar, three eggs, beaten light. Mix all together with sponge. Add flour a little at a time, beat well until stiff enough to handle with spoon, let rise. When light, spread on bread board (little at a time); spread on butter, sugar,' cinnamon and currants, roll and cut in one-inch strips, let rise in pans. Bake ten or fifteen minutes. When taken from oven spread butter, sugar, cinnamon over top. - Mrs. John Juhl, Williams, Ariz.

Cinnamon Rolls

One pint milk, three-fourths cup butter, one cup sugar, one yeast cake. Stir in flour, not too stiff; when light, work in two eggs; let it raise again, roll out to an inch in thickness; spread thick with butter, sprinkle plentifully with sugar, then English currants and cinnamon, then roll as for jelly cake. Cut off slice about two inches thick and let raise and bake. - Mrs. Wente, Manistee, Mich.

Dinner Rolls

Put sauce pan on the fire with one quart rich, sweet cream; one tablespoonful butter, one tablespoonful sugar, one saltspoonful salt. Let it come to a good scald. Remove and when lukewarm, add one whole yeast cake dissolved in half cup of the warm milk. Stir in two quarts of sifted wheat flour, a little at a time; after flour is all stirred in. beat hard for fifteen minutes. Cover tight and keep warm. Set for four hours or more, then add another tablespoonful butter, one whole egg, then beat hard again for fifteen minutes. Set to rise for two hours. Grease roll tins, put light dough on the baking board with tiny bit of flour sprinkled over it. Roll out one-fourth inch thick, brush with melted butter, cut with roll cutter, fold double and brush top again with melted butter. Set to rise slowly in a warm place for two hours or more. Bake in a moderately hot oven for about twelve minutes; serve hot. - Miss Charlotte Wickstrom, Hartford, Conn.