Rolls

Three cups flour, 1 cup milk, 1/2 cup hot water, 1 tablespoon sugar, 1 teaspoon salt, 1-3 cake compressed yeast. Proceed same as with other rolls.

Rolls

One pint of milk, scalded; add to it while hot 2 heaping tablespoons sugar, and 1 of butter. When the milk is cool, add a little salt and 1/2 cup of yeast, or 1 compressed yeast cake; stir in flour to make a stiff sponge, and when light mix as for bread. Let it raise until light; punch it down with the hand, and let it raise again; repeat 2 or 3 times. Then turn the dough on the moulding board and roll out to about an inch in thickness and cut in rounds. Brush the surface of each with melted butter, and fold one-half over the other. Place in greased baking pan; let them raise until light and bake. While warm brush the tops of the rolls over with melted butter to make the crust tender.

Pop Overs

One egg beaten light; add 1 cup sweet milk, 1 cup flour and pinch of salt. Put all the flour in at once to prevent lumping. Beat thoroughly and pour into a greased gem pan. Have pan hot and baked in a quick oven about twenty minutes. Use no soda, cream tartar nor baking powder. The above will make eight pop overs. The recipe can be doubled.