Graham Rolls

1 pt. of graham flour, 1 pt. of wheat flour,

1 teaspoonful of salt,

2teaspoonfuls of baking powder.

Sift together and rub in one tablespoonful of cold lard; add three-fourths pt. of sweet milk and mix until smooth. Take out on a board and knead a little. Make into rolls the size of a large finger, lay in baking pan so they will not touch, wet with milk, and bake ten or twelve minutes.

Mrs. W. J. Black.

Breakfast Rolls

One and one-half pts. flour, one-half pt. corn meal, (white), one teaspoonful salt, two teaspoonfuls baking powder, one tablespoon-ful lard, three-fourths pt. of milk. Sift together flour, corn meal, salt and powder; rub in cold lard, add milk, mix smoothly into rather firm dough. Flour the board, turn out dough, give it one or two turns to complete its smoothness. Divide it, thus prepared, into pieces size of an egg; again divide these in half, which roll out under the hand until they are long and one-half the size of one's little finger. Lays on greased baking tin so they do not touch, wash over with milk, bake in hot oven seven or eight minutes.

Mrs. A. A. Wetherill.

Parker House Rolls

One pt. scalded milk poured on a table-spoonful of melted butter and same of sugar. When cool, add half a cup of compressed yeast dissolved in half a cupful of luke warm water; add flour to make a batter. If wanted for tea, mix in the morning after breakfast. At noon time, after it has risen, stir in more flour and knead quite stiff. Let it rise again for four hours. When light roll out and cut with biscuit cutter; rub them over with a little butter, fold like a turnover, place in pans and let them rise again. When light place in a moderate oven and bake twenty minutes.

Mrs. E. M. Hoagland.

Moyates, Or Spanish Rolls

3 eggs,

3 spoonfuls of brown sugar,

3 spoonfuls of melted lard,

1 teacupful of yeast,

3 pts. of flour. Mix at night with one pt. of water, or more if necessary. Knead over next morning with one teaspoonful of soda, and let rise a little while; then make into biscuits and bake.

Mrs. W. H. Seale.

Vienna Rolls

One qt. flour, one-half teaspoonful salt, two teaspoonfuls baking powder, one table-spoonful lard, one pt. milk. Sift together flour, salt and powder; rub in lard cold, add milk, and mix into smooth dough, easily handled without sticking to hands or board. Flour board, turn out dough and give it a quick knead or two to equalize it; then roll out with rolling pin to thickness of one-half inch; cut out with large round cutter; fold one-half over the other by doubling it; lay them on greased baking sheet without touching. Wash them over with a little milk to glaze them. Bake in hot oven fifteen minutes-

Mrs. A. A. Wetherill.

Cotten Rolls

When the bread is ready for pans take off the size of a loaf, add yolk of two eggs, one cupful of sugar, and one teaspoonful of soda. Beat soda with eggs and sugar, then add a cupful of lard. Roll out about an inch thick, spread with butter and sugar, cut out and fold over in shape of half moon, then let it get very light and bake.

Mrs. W. S. Pierson.