Graham rolls are a novelty in most places and very nice if made like French rolls, that is, folded over with a touch of butter between, so that they pull open when baked. It requires more practice, however, to make them of good shape, as Graham dough rises faster than white and the shapes run out flat if kept too warm. Of course the more difficult it is to make such an article the more merit and the more of a specialty it is for the one who can. Some white flour must be mixed with the Graham. The addition of the white of an egg to the liquor the dough is mixed with, is an improve- ment - Section No. 261. Use compressed yeast. Make half in split rolls, the rest a loaf of Graham bread.