3 cups flour 1 cup water 1 yeast cake

1 teaspoon sugar 1 teaspoon crisco 1/2 teaspoon salt

Warm water and pour over sugar, salt and crisco and let cool. Soften yeast cake in two tablespoons lukewarm water and add to above mixture. Mix flour in gradually with a spoon. Turn on board slightly floured and knead smooth. Put into bowl and let rise until double, then knead, cut into portions and shape. Let rise and when double in size bake in moderate oven about fifteen minutes. Twelve or fourteen rolls.

Cornmeal Rolls

3/4 cup cornmeal

1 1/4 cups flour

4 teaspoons baking powder

(level) 1 tablespoon sugar

1/2 teaspoon salt 1 tablespoon crisco

1 egg

1/2 cup milk

Sift dry ingredients, mix with crisco, using tips of fingers, add beaten egg and milk. Roll to one-half inch thickness, cut with large biscuit cutter, brush over with melted butter or crisco, fold over as for Parkerhouse rolls, brush tops with beaten egg or milk and bake in hot oven ten minutes.

Delicious Tea Rolls

2 tablespoons butter 2 tablespoons sugar 2 eggs 1 cup sweet milk

3 cups flour

3 rounded teaspoons baking powder Salt

Beat together butter, sugar and eggs, add salt, milk flour and baking powder. Grease a dripping pan with butter and drop one tablespoonful in each place or drop in gem pans. Bake in moderate oven.

Tea Rolls

1 cup milk 34 cup sugar

1 teaspoon salt

1/4 cup melted butter

2 eggs

1 magic yeast cake (dissolved in 34 cup lukewarm water) 3 1/2 cups flour

Pinch nutmeg

Scald milk, when lukewarm add two cups flour. Beat well and add dissolved yeast. Let rise and then add butter, sugar, salt, nutmeg and well beaten eggs. Lastly stir in enough flour to make a stiff dough.