Luncheon Rolls
| 1/2 cup scalded milk | 2 tablespoons melted butter |
| 2 tablespoons sugar | 1 egg |
| 1/2 teaspoon salt | Few gratings from rind of lemon |
| 1/2 yeast cake dissolved in | |
| 2 tablespoons lukewarm water | Flour |
Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and one and one-fourth cups flour. Let rise again, roll to one-half inch thickness, shape with small biscuitcutter, place in buttered pan close together, let rise again, and bake. These rolls may be ready to serve in three hours if one and one-half yeast cakes are used.
French Rusks
| 2 cups scalded milk | Flour |
| 1/4 cup butter | 1 egg |
| 1/4 cup sugar | Yolks 2 eggs |
| 1 teaspoon salt | Whites 2 eggs |
| 1 yeast cake dissolved in | 3/4 teaspoon vanilla |
| 1/4 cup lukewarm water | |
Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.
Rusks (Zwieback)
| 1/2 cup scalded milk | 1/4 cup sugar |
| 1/2 teaspoon salt | 1/4 cup melted butter |
| 2 yeast cakes | 3 eggs |
| Flour | |
Add yeast cakes to milk when lukewarm; then add salt and one cup flour, and let rise until very light. Add sugar, butter, eggs unbeaten, and flour enough to handle.
