Parker House Rolls

1 pint of cold boiled milk

1 teaspoonful of salt

2 quarts of sifted flour

1 large spoonful of lard

1/2 cup of yeast or half a compressed cake dissolved in a half-cup of lukewarm water

1 teaspoonful of sugar

Put the flour into a deep bowl, add salt and sugar. Mix and then rub in the lard. Make a well in the centre. Mix the yeast and milk well together, pour it into the well, and let it stand until morning. Then stir, and knead thoroughly, first in the bowl, and, as soon as stiff enough, on the board. Now pound it for fifteen minutes with a potato masher; as soon as it becomes velvety, put it back in the bowl, cover it, and set away in a warm place (720 Fahr.) until very light. When light, roll out on the board a quarter-inch thick, cut with a round cutter, fold one-third over two-thirds, put on a greased baking-sheet; let stand again one hour, bake in a quick oven (4000 Fahr.) for fifteen minutes.

Remember that different kinds of flour require more or less moisture. Do not add the whole two quarts, if less will answer.

French Rolls

French rolls are made in precisely the same manner as French Bread. When light the second time, form into small rolls instead of loaves; finish the same as the bread.