Virginia Rolls

3 potatoes, boiled and mashed. 1 tablespoonful sugar. 2/3 pint boiling water. 1 cupful yeast. Add the yeast when cool and let rise. Then add 1 quart water and flour enough to knead. Mold into oblong rolls, and let rise again before baking.

Parker House Rolls

1 quart warm milk.

½ cupful lard or butter.

2 tablespoonfuls white sugar. ¾ cupful yeast, or 1 cake dry.

1 teaspoonful salt.

2 quarts flour.

Scald the butter and milk together. Let cool partly. Make a thin sponge with part of the flour and the other ingredients. Set to rise. When ready mix in the rest of the flour. Knead and let rise again. Boll. Cut out. Put in the pan and let rise the third time. Bake in a hot oven. If wanted for tea they can be mixed in the morning, if for breakfast, the night before. Some cooks mix the dough stiff at night, kneading well then, and let rise; kneading again in the morning, and then rolling out and baking as above. They may be cut out with a large-sized cutter, and a little butter spread on each roll and the edges lapped together. Bake in a hot oven.

Cinnamon Rolls For Lunch

Take a piece of bread dough in the morning and roll out half an inch thick. Spread the top thoroughly with melted butter. Cover thick with white sugar, then with ground cinnamon. Boll up closely and cut with a sharp knife into slices two-thirds of an inch thick. Put the rolls in a buttered tin. Let rise. Wash over the top with milk and bake. A quicker way, but not so nice, is to roll out, cut in round cakes and spread the top of each with butter, sugar and cinnamon. Pie crust may be utilized in the same manner.

Twist Rolls

Take a piece of bread dough in the morning sufficient for a large tin of rolls. Work in a piece of butter, about 1 tablespoonful, then divide the dough into parts the size of an egg, subdividing each part in unequal pieces; the largest piece form into a roll, tapering it at each end. Lay in a buttered tin without touching, flatten each end. The smaller pieces divide into three strips each. Boll these to a greater length than the other and braid. Place on the top of the large roll. Wash with milk and bake.

Pocket Books

1 quart bread dough.

1 tablespoonful lard.

2 eggs beaten light.

Work the eggs and lard into the dough, using flour enough to keep the mixture stiff. Work well and let rise. An hour before baking roll out thin, sprinkle on a tablespoonful of white sugar and a very little soda. Work well again. Boll thin, brush the surface thoroughly with melted butter. Cut them larger than biscuits, fold over. Put in pans and let rise again. Bake quickly.

Sweet Potato Rolls (Southern)

2 pounds of boiled sweet potatoes mashed well.

2 tablespoonfuls butter.

½ cup yeast.

1 pint milk. Pinch of salt.

Flour to make a soft dough.

Set them to rise. When light cut in cakes. Let rise one hour and bake. These will be found delicious. Irish potatoes may be used in the same manner.

Buns

½teaspoonful salt. ½eup butter.

2 eggs beaten up in ½pint cold milk.

1cup white sugar.

2 tablespoonfuls yeast.

Rub the flour and butter together, add the other ingredients, using flour enough to make a stiff dough, Let rise, work well, roll out and cut with a biscuit cutter. Let rise again and bake in a quick oven. Another way is to use the above ingredients mixed with three cups of flour, and to drop the dough by spoonfuls in the baking tin.