Parker House Rolls

2 cups scalded milk.

½ yeast cake.

¼ cup lukewarm water.

¼ cup butter melted 2 tablespoons sugar 1 teaspoon salt.

Flour.

Mix scalded milk, when cool, with dissolved yeast cake. Add two cups flour; beat thoroughly and let rise.

When spongy add remaining ingredients and flour to knead. Knead; let rise; when double its bulk, shape into balls; lay on buttered sheet; cover with dripping pan.

When risen to double their bulk, press with floured handle of wooden spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on buttered tin; let rise. Bake when light ten to fifteen minutes.

Braids

Use Parker House Roll mixture; make in small balls; roll balls into long sticks; fasten three ends together and braid. Cut braids into four-inch lengths; let rise; bake. When done, brush with melted butter.

Crescents

Shape Parker House Roll mixture into balls then into sticks. Roll sticks in shape of crescents, let rise, and bake.

Bread Sticks

1 cup scalded milk 1 tablespoon sugar ¼ cup butter 1 teaspoon salt.

½ yeast cake.

¼ cup lukewarm water.

1 egg white.

3 to 4 cups flour.

Mix butter, sugar, salt and milk. When dissolved, add yeast cake, white of egg well beaten, and enough flour to knead. Let rise to double its bulk, knead, shape, let rise again, and bake in hot oven.

Swedish Rolls

2 cups milk.

½ yeast cake.

¼ cup lukewarm water.

4 eggs.

¼ cup butter.

2 teaspoons salt ½ cup sugar.

1 cup currants.

3 tablespoons cinnamon flour to knead.

½ cup chopped citron.

Melt butter in scalded milk; when lukewarm, add dissolved yeast, salt, eggs well beaten and flour to knead. Let rise; roll into a sheet; brush with melted butter; dredge with cinnamon and sugar; sprinkle with citron and currants; roll like jelly roll; cut in one half inch slices; place on buttered sheet; let rise. Bake one half hour.

Rusk

To one half the rule for Milk Bread, add two eggs well beaten. Shape in small balls; place close together in baking pan; let rise until very light; brush with sugar dissolved in water; sprinkle with sugar. Bake.

Rusks must be very light before being baked.

Zweibach

Cut rusks into slices one half inch thick. Dry in oven until a golden brown.

Pulled Bread

Remove the crust from a loaf of bread and tear the crumb in pieces. Place in oven and dry until crisp all through.

Five-Hour Bread

Use any of the receipts for bread, using one yeast cake instead of amount of yeast given. The bread should be made and baked in five hours' time.

Squash Bread

Add one cup stewed and sifted squash to Milk Bread.

Sally Lunn

Use receipt for Egg Muffins, using three eggs instead of two, and bake in cake pan instead of muffin pan.

Dutch Apple Cake

Use rule for Egg Muffins. Spread mixture one half inch thick on buttered pans. Lay apples cut into eighths in two rows on top of dough. Sprinkle with sugar; bake in hot oven thirty minutes. Serve with Lemon Sauce or as a tea cake.

Spider Corn Cake

½ cup corn meal ½ cup flour ¼ cup sugar ½ cup sour cream.

1 teaspoon salt ½ teaspoon soda.

2 eggs.

¾ cup sweet milk.

Mix and sift dry ingredients twice; add well-beaten egg and cream; beat well. Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake thirty minutes.

Popovers

1 cup flour ⅛ teaspoon salt.

1 cup milk 1 egg.

Mix all ingredients and beat five minutes. Pour into hissing hot buttered gem pans and bake in hot oven twenty minutes.