Cherry Rolls

Roll out a rich biscuit dough about 1 inch thick, cover with ripe, pitted cherries (first draining off the juice), sprinkle plentifully with sugar, fold one side of the cake over the other, to form a long narrow roll, pinch the edges, and then with a sharp knife cut off sections the size you wish to serve to each person. Lay these pieces in a bread pan, well buttered, with the cut side up, and after all the pieces have been disposed of, drop lumps of butter over all and sprinkle with 1 cup sugar and a very little flour. Then add the cherry juice and enough water to make a sufficient quantity of sauce. Bake until the crust is done. This is delicious.-[Mrs. W. T. G., Mo.

Strawberry Rolls

Roll out a rich biscuit dough about 1/4 inch thick, then spread with lightly crushed berries and sprinkle liberally with sugar. Roll up tight and pinch the ends closely together, so that no juice can escape. Place in a steamer and steam steadily for one hour. Cut in slices and serve with any preferred sweet sauce.-[Mrs. M. P., n. H.

Rhubarb Rolls

Mix up a rich, short biscuit dough and roll out about 1/2 inch thick, cover with a layer of finely cut raw rhubarb, sprinkle thickly with sugar, roll up, put it in a buttered tin and steam 40 minutes. Then put in a hot oven just long enough to dry off. Serve warm with a hard sauce.-[Mrs. N. P., N. H.