Tea Rolls

1 cake compressed yeast

cup milk, scalded and cooled

1/2 cup lukewarm water

1 tablespoon sugar 3 cups sifted flour

2 tablespoons melted lard

teaspoon salt

Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter) and half of the flour; beat until smooth; add rest of flour, or enough to make a moderately firm dough, and the salt. Knead thoroughly; roll out and shape as Parker-House rolls. Place in well-greased, shallow baking pans; cover and set to rise in a warm place, free from draft, for about two hours. When light, bake in a hot oven ten minutes.

Lunch Rolls

1 cake compressed yeast

1 cups milk, scalded and cooled

1 tablespoon sugar

4 cups sifted flour

1 egg

2 level tablespoons lard

1 teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk; add lard (or butter) and two cups of flour. Beat thoroughly; then add egg well beaten, balance of flour gradually, and salt. When all of the flour is added, or enough to make a moderately soft dough, turn on board and knead lightly and thoroughly, using as little flour in the kneading as possible, keeping dough soft. Place in well-greased bowl. Cover and set aside in a warm place, free from draft, to rise about two hours. When light, form into small biscuits, the size of a walnut. Place one inch apart, in shallow pans, well greased. Let rise until double in bulk - about half an hour. Brush with egg and milk, and bake ten minutes in hot oven.

Parker-House Rolls

1 cake compressed yeast

1 pint milk, scalded and cooled

2 level tablespoons sugar

4 tablespoons melted lard or butter 3 pints sifted flour 1 level teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk; add lard or butter and half the flour. Beat until perfectly smooth; cover and let rise in a warm place one hour, or until light. Then add remainder of flour, or enough to make a dough, and the salt. Knead well; place in greased bowl; cover and let rise in a warm place for about one and a half hours, or until double in bulk. Roll out one fourth inch thick; brush over lightly with butter; cut with two-inch biscuit-cutter; crease through center heavily with dull edge of knife, and fold over in pocket-book shape. Place in well-greased, shallow pans, one inch apart. Cover and let rise until light - about three quarters of an hour. Bake ten minutes in hot oven.

Dinner Rolls

1 cake compressed yeast

1 cup milk, scalded and cooled

1 level tablespoon sugar

White of 1 egg

3 cups sifted flour

2 level tablespoons lard or butter

teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk; add white of egg, beaten until stiff, the flour gradually, the lard or butter, and last, the salt, keeping the dough soft. Knead lightly, using as little flour in kneading as possible. Place in a well-greased bowl; cover and set to rise in a warm place, free from draft, until double in bulk - about two hours. Mold into rolls the size of walnuts; place in well-greased pans; protect from draft, and let rise one half hour, or until light. Glaze with white of egg, diluted with water. Bake ten minutes in a hot oven.