Mrs. H. F. Waite.

To the quantity of light bread dough that you would take for twelve persons, add the white of one egg well beaten, two tablespoons of white sugar, and two tablespoons of butter; work these thoroughly together; roll out about half an inch thick; cut the size desired, and spread one with melted butter and lay another upon the top of it. Bake delicately, when they have risen.

Parker House Rolls

Alice M. Adams, Mrs. J. P. Hoit, and others. Two quarts flour, make a hole in the top, put in a piece of butter the size of an egg, a little salt, and a tablespoon of white sugar; pour over this a pint of milk previously boiled and cooled, and one-half teacup of good yeast. When the sponge is light, mould for fifteen minutes, let it rise again and cut into round cakes, butter on one side and turn over on itself, bake in a quick oven.

Parker House Rolls

Mrs. A. H. Dashiell, Bricksburg, N. J.

One quart sifted flour, one-half cup yeast, two tablespoons of sugar, salt, two tablespoons butter and one of lard; pour one pint of boiling milk over the ingredients, except yeast, and add that when lukewarm; mix early in the morning, and knead at noon, adding sufficient flour to make as stiff as biscuit; when light knead into rolls; roll out rather thin, cut with a biscuit cutter and then roll oblong, spread a little butter on one end and fold over; let them rise on the pans before baking. They ought to bake in ten or fifteen minutes. In cold weather the sponge should be made at night.

Parker House Rolls

Mrs. L. J. Tilton. Boil one pint of sweet milk, and when partly cooled melt in it half a cup of white sugar and one tablespoon of lard or butter; when lukewarm, add half a cup of yeast; make a hole in two quarts of flour and pour this mixture in. If for tea, set to rise over night, in the morning mix well and knead for half an hour, then set to rise again; about four o'clock knead again for ten or fifteen minutes; roll out thinner than for biscuit, rub melted butter upon half the surface and fold it upon the other; set to rise once more in pans, and when light bake twenty minutes in a hot oven.

Detroit Rolls

Mrs. A. M. Gibbs. Put one pint warm milk in the middle of two quarts flour, beat up a thick batter, a little stiffer than pancakes, and add one-half cake German compressed yeast. When light knead up like bread, kneading the dough out in a long roll and folding over like pie crust, doing this six or seven times. When again light, add a piece of butter size of a large egg, pulling it through the dough, then work in two eggs, and one tablespoon sugar that has been beaten together very light. Knead again same as before. Roll out on your bread board with rolling pin, cut with small round or oval cutters, dipping cutter occasionally in a cup of melted lard or drippings instead of flour, and put in pans to rise. When creamy light, bake, it will expedite the rising, to set the pans over hot water.

French Rolls

Mrs. Thos. Orton. Take one-half cup of yeast, rub a small one-half cup of butter in the flour (you will have to guess the quantity), then add the yeast, and water enough to wet; mix as for soda biscuit. Let it rise till morning. Roll in thin sheets, and cut into squares, spread a very little butter on each, and sprinkle a little flour on to roll up. Put in the pan when light, bake twenty minutes. Nice.

French Rolls

Etta C. Springer. One quart flour, add two eggs, one-half pint milk, tablespoon of yeast, knead it well; rise till morning. Work in one ounce of butter and mould in small rolls; bake immediately.

Brown Rolls

Mrs. Melancthon Starr, Rockford, 111. One quart Graham flour, milk enough to make a stiff batter, one-third cup of yeast, and mix over night; in the morning add two eggs, one large tablespoon of sugar, one-fourth teaspoon of soda, piece of butter half the size of an egg, and a little salt; put in cups, and let stand twenty minutes before baking.

Corn Meal Rolls

Mrs. A. H. Dashiel, Bricksburg, N. J.

To one quart of mush, add, when hot, one-half cup un-melted lard, salt it well; when lukewarm, add one-half cup of yeast; make this at noon, and at night add a small teaspoon of soda, and knead in wheat flour as for biscuit. In the morning mould into biscuit, and let them rise in the pan before baking. Bake in a quick oven.