French Rolls

Take a small piece of dough about four inches square; shape into a ball; roll under the palms of the hands upon the bread board into a long roll about one inch in diameter; lay in a buttered roll pan; butter the top lightly; cover with a towel and let rise one hour, or until double its bulk; bake in a hot oven twenty minutes, or until nicely browned; cool the bread and rolls where a draught of fresh air will pass around the bread.

Soup Sticks

Take a small bit of Vienna dough about one inch and a half square; roll into a long stick; lay in buttered soup-stick pans, or about half an inch apart on a flat pan; butter the top lightly; bake immediately in a hot oven until nicely browned; serve with soup.

Milk Bread

One quart of milk,

One compressed yeast cake,

Two teaspoonfuls of salt,

Flour enough to make a soft dough.

Dissolve the yeast in one-half cupful of cold water; heat the milk to about eighty degrees; add the salt and dissolve yeast; mix in flour enough to make a soft dough; beat well; turn out on bread board and knead until soft and velvety; put into a buttered bowl; brush the top with melted fat; cover and let rise for five hours, or until double its bulk; shape into loaves; butter the top and let rise one hour; bake.

Parker House Rolls

Take a piece of lightened milk-bread dough; roll into a sheet about one-half inch in thickness; let the dough shrink; cut the rolls with a large cutter; pull into an oval shape; spread with softened butter and fold over, having the edges come together; brush the top with butter and let rise one hour, or until light; bake.

Twin Rolls

Cut the rolls from a sheet of dough a quarter of an inch in thickness; put two rolls together, spreading softened butter between; let rise for one hour and bake.

Graham Bread

One pint milk and water (equal parts), One compressed yeast cake,

One tablespoonful of sugar, One teaspoonful of salt.

Dissolve the yeast in one-half cupful of cold water; have the wetting luke warm and add to it the yeast, sugar and salt: mix in enough graham flour, sifted, to make a soft dough; flour the board well with white flour; turn out the dough and knead until it ceases to stick to the board; let rise for three hours, then shape into loaves; let rise one hour, or until it is light; then bake.

Boston Brown Bread

Two cupfuls of cornmeal, Two cupfuls of graham flour, One cupful of molasses,

One teaspoonful of salt, Two teaspoonfuls of soda. Three cupfuls of buttermilk.

Mix the cornmeal, graham flour, salt and soda together; add the molasses and the buttermilk graduallv; fill mould two-thirds full; steam in single mould six hours - in small moulds two or three hours.

Buns

Take a piece of coffee-cake dough; shape into round buns; place half an inch apart on a buttered pan; brush the top with melted butter; let rise one hour and bake in a moderate oven.