Velvet Biscuits

1 tbsp. butter.

3 tbsp. sugar.

8 c. flour.

1 c. boiling milk.

1 tsp. salt.

1 yeast cake.

3 eggs.

Dissolve yeast in 1/2 cup lukewarm water. Put in a large bowl, and add 1 cup of milk and four cups of flour; do this at about 10 or 11 o'clock. Beat well and let rise until 2 o'clock. Add eggs, well beaten; butter and sugar creamed together, and other 4 cups of flour. Let this rise until 5 o'clock.

(The first time it should be a drop batter and the second time like biscuit dough). Then knead 20 minutes, roll out and cut with biscuit cutter about 1 inch thick. Place one on top of the other. Bake about 10 minutes.

Plain Rolls

1 c. scalded milk.

1 tsp. salt.

1 tbsp. sugar.

1 tbsp. lard.

1 tbsp. butter.

1 or 2 yeast cakes.

4 c. pastry flour, or bread flour, or mixed flour.

Pour scalded milk over salt, sugar, lard and butter, cool the mixture, then add the yeast, which has been made smooth with a little of the mixture. Add at once 3 cups of flour, mix and beat thoroughly; add all the flour you can easily add with a spoon-about 4 cups-and set the batter to rise in a warm place. When it has doubled its bulk and is light and spongy in texture, beat it down and pour upon a floured board. Knead with the hand for a few moments, or until dough is smooth and soft, yet firm enough to be rolled or formed with the hands.

Roll part of it 1/2 inch thick for Parker House Rolls, Flat Rolls, Cross Rolls (Hot Cross Buns).

Roll part of it 1/4 inch thick for Twin Rolls, Crescent Rolls, Envelope Rolls.

Knead a little more flour into dough with which you form Finger Rolls, Braided Rolls, Biscuit Rolls, Lover's Knot Rolls, Clover Leaf Rolls, French Rolls.

Sweet French Rolls

(Louise Miller.)

1 c. milk.

1 cake yeast (dissolved in 1/4 c. lukewarm water).

1/4 c. sugar.

1 tsp. salt.

1 egg.

1/4 c. melted butter.

Scald milk when lukewarm, add the yeast and 1 1/2 cups of flour, beat well, cover and let rise till light. Add the beaten egg, salt, sugar and butter and enough flour to knead till light. Allow to rise a second time, then shape into rolls.