Parker House Rolls

1 cake compressed yeast, 1 pint milk (scalded and cooled), 2 tbsp. sugar, 4 tbsp. lard or butter, 3 pints flour, 1 tsp. salt.

Dissolve yeast and sugar in hike-warm milk; add shortening and 1 1/2 pints flour. Beat until perfectly smooth, cover and let rise until light, about 1 hour. Add remainder of flour and the salt, knead well and let rise until double its bulk. Roll 1/4 inch thick and cut with a 2-inch cutter; crease with dull edge of knife through the center and fold. Let rise again and bake in hot oven 10 minutes. - Mrs. J. A. Johnson.

Parker House Rolls

1/2 cup mashed potatoes, 1 egg, 1 1/2 cups sifted flour, 1 small yeast cake, 1/2 cup scalded milk, pinch of salt and 1/4 cup sugar.

Mix thoroughly. Let rise 1 hour in a warm oven. Mix down. Let rise half its size, roll 1/2 inch thick, cut with biscuit cutter, fold over slightly. Let rise again and bake. - Mrs. J. C. Gardiner.

Luncheon Rolls

1/2 cup sealded milk, 2 tbsp. sugar, 1/4 tsp. salt, 1/2 yeast cake dissolved in 2 tbsp. luke-warm water, 2 tbsp. melted butter, 1 egg and flour.

The Pillsbury Family.

The Pillsbury Family. REGISTERED. U. S. PATENT OFFICE.

Add sugar and salt to milk: when luke-warm, add dissolved yeast cake and 3/4 cup flour; cover and let rise, then add butter, well-beaten egg and enough flour to knead. Let rise again, roll to 1/2 inch thickness, cut with small biscuit cutter. place in buttered pan close together, let rise and bake. - Grace Mumford Smith.

Swedish Rolls Or Toast

3 cups milk, 1 cup water. 1 cup butter. 1 cup sugar, 1 yeast cake, 2 eggs. 1 dozen cardamon seeds.

Scald the milk, add butter and water, when lukewarm add flour enough for soft dough; add sugar, beaten eggs, crushed cardamon seeds and yeast cake dissolved in water. Beat well, add more flour, knead thoroughly. Let rise over night. In the morning make into rolls the size of a walnut, let rise again and bake in quick oven. Makes delicious toast when cut in half and slowly dried in the oven. - Mrs. S. N. Gustafson.

Rolls

1 quart flour, 1 cup sugar, 1 tbsp. lard, 1 tbsp. butter; scald all with 2 cups boiling water; when cool, add 2 well-beaten eggs and 1 dissolved yeast cake. Knead and use more flour if needed. Make into rolls, let rise and bake. Dough may be kept in ice box for two days.

- Mrs. F. J. Kepler.

Sweet Rolls

1 pint milk, 1 yeast cake, 1/3 tsp. salt, enough flour to make a sponge as for bread. Let rise until light, add 3 well-beaten eggs, 1 cup sugar, 1 cup shortening, 1 tsp. vanilla flavoring if liked, flour to make a dough stiff enough to handle. Let rise until evening, make into rolls and let rise until morning. Brush with melted shortening when putting into pan and when baked brush with powdered sugar moistened with water. Bake in hot oven. - Mrs. G. L. Corke.