As a rule a pound of light dough makes 10 rolls of such a size that most persons take two at a meal; but, as it takes half a pound of liquid to make dough of one pound of flour if we have three pounds of dough and make thirty rolls of it they contain only 2 pounds of flour, costing, probably, 7 cents. The cost is increased by a few enriching ingredients and the yeast. To make 10 or 12 rolls out of a pound of dough, however, we must raise them as light and large as it is possible to do, like the best baker's buns for lightness, only better eating, and we have no calculations made for poor Mary Jane's squatty little lumps of dough that she calls rolls. It seems so easy to make fine rolls, especially with the compressed yeast that has of late years come into general use that the wonder is how anybody can make bad ones even if they try. Generally the failure seems to be owing to not using enough yeast, not setting the dough in a suitable place to rise and not giving the rolls time to become as light as they might be in the pans before baking. I think if those who keep boarders could know what an advantage this cheap luxury of fine rolls is to a house - even to the extent of bringing a higher price for board - there would be a general cultivation of the art of domestic bread making. It does no good to make fine rolls only once in a while and miss the mark twice as often; and, perhaps that is where the difficulty lies, the constant care to do always the same way at different times being so hard to exercise.

1 am asked "Do you put eggs in the rolls," and the answer is no - not in the every day kind that is good enough for anybody all the year round; but, there are varieties of rolls of different degrees of richness that are made with eggs, such as butter rolls and tea cakes. It is not so much what they contain as the way the dough is managed that makes them good. Take:

2 quarts or pounds, or 8 cups flour. 2 large cups sweet milk (water will do.) 1 cent's worth compressed yeast. 1 tablespoon sugar. 1/2 tablespoon salt. Butter or lard size of an egg - 2 ounces.

If the rolls are for 6 o'clock supper, any time in the forenoon will do to mix the dough. Noon is a good time in summer. Make a hollow in the flour, dissolve the yeast in the milk and pour it in, add the sugar, salt and half the shortening, stir up into stiff dough, turn it out on the table and work it well with the knuckles. Slightly grease the bottom of the mixing pan which you have scraped out clean, press the lump of dough down into the greased pan and turn the greased side up - which prevents a crust drying on the dough while it is rising and helps the appearance of the rolls. Then set the pan on an upper shelf where it will be warm and let stay there until 3 o'clock. At that time work the dough on the table again and put it back to rise another hour or more. Work the dough again with the knuckles, roll it out to a thin sheet. Brush over with the remaining butter or lard melted, cut out with an oval cutter, double over, place in a pan far enough apart not to touch, rise an hour and bake in a hot oven about eight or ten minutes. Brush over with clear warm water when done.

Mrs. Tingee looked incredulous when I told her to bake these rolls only 8 or 10 minutes - thought they would not be well baked but they will. Had to explain that the lighter an article is the quicker it bakes - that a souffle or meringne may be done through in three minutes; a perfect sponge cake will bake in 20 minutes because it is light and full of air spaces while a fruit cake of the same size requires 2 hours. Rolls are spoiled by dry baking. Hotel cooks have their ovens hot, hotter, hotest.

There is a patent roll cutter made and for sale, which forms the rolls of the right shape and makes the depression across the middle to fold them over by. The size of the rolls may be governed by the thickness or thinness to which the sheet of dough is rolled. In order that these or any sort of rolls may have a good regular shape it is necessary after the dough has been kneaded and rolled, to let it alone a few minutes while you get pans ready or do something else that it may lose the elasticity which causes it to pull back out of proper form.