Concord Tea Rolls

1 pint new milk. 1 large table spoonful butter. 2 quarts flour.

2 teaspoonfuls salt. 1 tablespoonful sugar. 1 cupful yeast, shaken.

Heat slightly the first two ingredients in the bread-pan, add the other things in order. Knead in the pan after mixing, taking care not to get the dough too stiff. Cover the pan, and leave it to rise for about five hours ; till very spongy all through. Then mould with buttered hands into nicely shaped long rolls, using a piece of dough the size of a small egg for each one. Set close together without crowding, cover the pan with paper and let them rise in a warm place from fifteen to thirty minutes. Wet the tops with milk and sugar just before putting in the oven. Bake fifteen or twenty minutes in a hot oven, taking care not to let them harden on top. Makes a dripping-pan full.

Potato Biscuit

4 large potatoes. 1 quart hot water. A little salt.

2 tablespoonfuls butter.

Flour.

1 cupful potato yeast (scant).

Pare and boil the potatoes in the water, and when tender, mash them in it. While hot, add the salt and butter, and flour enough to make a very stiff batter, putting in the flour gradually. Add the yeast, when the batter is nearly cold (it should be tepid), and beat very hard. Cover and set to rise. When light, add flour to make a soft dough; only just stiff enough to roll out on the board. Knead it slightly; roll out and cut into biscuit half an inch thick. Put them in the pan, without touching each other, and set to rise in a warm place. They will rise fast, and be very light.

Bake in a hot oven about fifteen minutes.

If you wish them for tea, set them about noon; if for breakfast, the night before.

N. B. Improved by the addition of three eggs, beaten light, and stirred in just after the yeast.

Swedish Rolls

4 cupfuls light bread-dough. 1/2 cupful butter. 1/2 cupful sugar.

2 eggs (whites only). 1 teaspoonful cinnamon. 1/2 cupful sugar.

Knead together the dough, butter and sugar. Let it stand and rise till very light (probably five hours). Then take out on the bread-board. Cut off a bit of dough as large as an egg. With the palms of the hands roll it out long and thin, and evenly round. It should be about as large around as your finger, and of about two fingers' length. Take hold at both ends, and twist the strip a little. Lay it out long on the board. Lay a bit of butter on the middle of the strip or roll. Fold over one of the ends (from right to left) on to it, forming a circle; fold the other end to meet that, turning it from left to right.

You will then have a figure like a printed eight. Do not make them too large, for they will rise larger in baking. Join the ends neatly.

Have ready the whites of the eggs (beaten a little) in one plate; and the cinnamon and sugar (mixed together) in another. As each roll is formed, dip it (on the neat under side) first into the egg, then into the cinnamon and sugar. Put at once into a greased dripping-pan, the sugared side up. Do not lay them very close together; four to each row will be close enough. Let them rise in the pan till very light (about one hour). Bake in a very hot oven about twenty minutes.

This makes thirty-two rolls; or two dripping-pans full. These rolls are as delicious as they are dainty and pretty.