Butter Rolls

One quart flour, 1/2 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 egg, 1 pint milk, 1 tablespoonful lard.

Sift the flour, salt and baking powder together, rub in the lard cold, then add the egg and milk; mix as soft as possible. Roll it out 1/2 inch in thickness and cut with a plain, round biscuit cutter. Dip them in melted butter, fold 1/4 of each piece over the remainder and bake in a quick oven for 15 minutes.

Vienna Rolls

One quart milk, 1/2 teaspoonful salt, 3 teaspoonfuls baking-powder, 1 tablespoonful lard, 1 pint 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 1/2 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.

French Rolls

Two eggs, 1/2 pint milk, 1 tablespoonful yeast, 1 oz. butter.

Beat 2 eggs and mix with them 1/2 pint milk and a tablespoonful yeast; knead well and let stand till morning; then work in 1 oz. butter; mold into small rolls, and bake at once.

Cinnamon Rolls

Save a piece of dough, about enough to make a loaf, out of your bread before you make it out for baking. To this dough add 1 egg, 1 tablespoonful butter, 1/2 cupful milk, 1 cupful sugar and 1 tablespoonful cinnamon. Work thoroughly, make into rolls and set to rise. When almost done draw to the oven-door, spread lightly with butter and cover with a mixture made of 3 tablespoonfuls butter and 1 tablespoonful cinnamon. Good hot or cold.

Breakfast Rolls

Two quarts flour, 1 tablespoonful sugar, 1 tablespoonful butter, 1/2 cupful yeast, 1 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.

Delicious Rolls

One and one-half pints new milk, 1 cupful hop yeast, 1/2 teaspoonful salt, and flour for forming dough, which must be covered and left to rise over night. In the morning add the whites of 2 well-beaten eggs, 1/2 cupful butter and flour, and knead the dough briskly for 10 minutes; roll to the thickness of 1/2 an inch, cut in 4-inch squares, brush the tops with sweet milk and fold them over cornerwise; place them close together in buttered pans. Set in a warm place until light, when bake in a quick oven.