French Rolls

2 cups milk (scalded), ¼ cup butter, ¼ cup sugar,

1 teaspoon salt,

1 cake compressed yeast,

3 cuds flour.

When light add one egg or yolks of two thoroughly beaten, and sufficient flour to knead. Let rise again and double its bulk and shape into Parker rolls. Let rise before baking. Place in a hot oven and bake 20 minutes. - Clara Hamer.

Cinnamon Roll

4 cups yeast, ½ cup butter, Cinnamon, 1 cup sugar,

¼ teaspoon nutmeg,

1 package raisins,

Flour to make soft dough.

Mix yeast, nutmeg, flour and pinch of salt. Let rise to twice its bulk. Work down and roll out ¾ inch thick. Spread on butter, then sugar and sprinkle with cinnamon. Cover with raisins. Roll up and let rise to twice its bulk. Bake 45 minues. - Grace Straesser.

Rolls

1 tablespoon of sugar, 7 cups of flour,

2 tablespoons of butter,

1 pt. of scalded milk, 1 heaping teaspoon of salt, 1 cake of compressed yeast, dissolved in ½ cup of warm water.

Add butter, sugar, salt to milk, let cool, add flour and yeast and mix with spoon, let rise twice, and work down each time, last time make into-balls and bake in gem pans. - Mrs. R. B. Francis.

Sweet Rolls

Two eggs, 2½ cups sugar, 1 tablespoon lard, 1 tablespoon butter, 1 qt. sweet milk, ½ nutmeg, 1 cup yeast or 1 yeast cake dissolved, flour enough to make stiff batter. Set to rise. When light knead moderately stiff and let rise again. After it is light mold into small rolls, put in baking pan and let stand again until light. Then bake half an hour.

Mrs. James Huxtable.

Potato Rolls

Boil and mash three medium sized potatoes, add:

1 cup hot scalded milk, 1 teaspoon butter, 1 tablespoon sugar.

1 tablespoon lard, 1 teaspoon salt.

When cool enough add ½ cake compressed yeast, dissolved, 2 well beaten eggs, flour enough for batter. If needed for six o'clock dinner set at 10 A. M. Let stand until noon, add flour to make a good dough, knead well and set to rise. About 4 o'clock roll out the dough, cut with small biscuit cutter, dip in melted butter, let rise until very light, bake quickly, ten minutes in oven. - Mrs. I. W. Bvrne.

Penny Rolls

2 cups warm water, 2 large tablespoons lard, 1 yeast cake,

1 cup sugar,

2 eggs beaten separately, teaspoon salt.

Enough flour to make dough as stiff as light bread. Can keep for several days until one is ready to make into rolls. Let get very light before baking. - Mrs. J. M. Elliott.