French Rolls

Into one pound of flour rub two ounces of butter and the whites of three eggs, well beaten: add a tablespoonful of good yeast, a little salt, and milk enough to make a stiff dough; cover and set it in a warm place till light, which will be an hour or more, according to the strength of the yeast; cut into rolls, dip the edges into melted butter to keep them from sticking together, and bake in a quick oven.

Cinnamon Rolls

Take a piece of pie-crust; roll it out; cut it in narrow strips; sprinkle cinnamon over it; roll it up tight; put it in a clean tin pan, which has been well oiled with butter; brown nicely, and bake; then serve on the table.

Breakfast Rolls

Two quarts flour, one tablespoonful sugar, one tablespoonful butter, one-half cup of yeast, one pint scalded milk, or water, if milk is scarce, and a little salt; set to rise until light; then knead until hard and set to rise, and when wanted, make in rolls; place a piece of butter between the folds, and bake in a slow oven.

Potato Rolls

Boil four good sized potatoes, with their skins on; squeeze them in a towel, to make them dry and mealy, then remove the skin and mash them perfectly smooth, with a spoonful of butter and a little salt; add the yolks of three eggs, well beaten, and stir into the potatoes, then add one pint and a half of milk, and a large spoonful of yeast; beat in flour enough to make a stiff dough; set it to rise, and when risen make it into cakes the size of an egg , let them rise again, and bake a light brown.

Vienna Rolls

One quart of milk, one-half teaspoonful salt, three teaspoonfuls baking powder, one tablespoon lard, one pint of milk. Mix into a dough easily to be handled without sticking to the hands; turn on the board and roll out to the thickness of half an inch, cut it out with a large cake cutter, spread very lightly with butter, fold one half over the other and lay them in a greased pan without touching. Wash them over With a little milk, and bake in a hot oven.

Graham Breakfast Rolls

Two pounds of potatoes, boiled and pressed through a colander, one pint of water, one-half a cup of sugar, one-half a teaspoonful of salt, one-hall a. cup of yeast; mix into a stiff dough, with graham flour, and let rise over night. In the morning mold into small cakes, and when light bake.