One quart of bread sponge, 1 cupful of new milk, one-half cupful of sugar, three-fourths of a cupful of butter. Mix together and thicken with flour until it is like batter. Let rise till light, then stir in whites of 4 eggs beaten to a stiff froth; mix up stiff and let rise; mould into rolls; let rise 20 minutes and bake in a quick oven. Laura E. Love.

French Rolls

Three cupfuls of sweet milk, 1 cupful of butter and lard mixed in equal proportions, one-half cupful yeast, 1 teaspoonful salt. Add flour enough to make a stiff dough and let it rise over night. In the morning add 2 well beaten eggs; knead well; let it rise again and bake to a delicate brown in a quick oven. Jeannetta Robertson Miller.

Sweet Rolls

Two quarts of flour, work in a large spoonful of lard, one-half pint of milk boiled and cooled. Add to flour one-half cupful of yeast and a little sugar and mix to a thin batter. Let it rise 1 hour; work 20 minutes; let rise another hour; handle carefully and roll one-fourth inch thick; cut with round cutter ; wet one side; sprinkle ground cinnamon between and turn over; let rise another hour and bake 15 minutes.

Mrs. W. S. McCormick.