until as thick as the middle finger, then form into crescents or other, desired shapes; or all the dough may be turned out carefully on the board and rolled out an inch thick, then cut with cutters of various shapes. Lay an inch apart on greased pans, brush the top of each roll with milk and when light bake in a very hot oven.—Mrs. Albrecht.
Parker House Rolls.
Two cups scalded milk, ½ cup lukewarm water, 1 cake yeast, ½ cup melted butter, 1 teaspoon salt, 2 tablespoons sugar. Mix yeast with water; when milk is lukewarm add the yeast; to it add enough flour to make a thin batter; let rise until light; add sugar, salt, melted butter, flour enough to make a soft dough; knead for 20 minutes; let rise until doubled in bulk. Roll out ⅜ inch thick, cut with a biscuit cutter; press the handle of a wooden spoon across the center of each, making a crease, butter ½ slightly; fold the other half over on it; set in a pan some distance apart; let rise until light and bake from 18 to 20 minutes.—Miss Clara Wollerman.
Tea Biscuits.
One cup scalded milk, 1 tablespoon sugar, 2 tablespoons shortening, ½ teaspoon salt, 1 yeast cake dissolved in ½ cup water, 4 cups flour. Put the sugar, salt, and shortening in a mixing bowl; add scalded milk, when lukewarm; add yeast cake and 3 cups flour slowly. Beat to a light batter. Let rise to double its bulk, then add 1 cup flour; let rise again. Shape in biscuits form; let rise till light and bake in quick oven 25 minutes.—Mrs. Sodemann.
Cinnamon Buns.
Scald 1 pint of milk, dissolve in it 1 scant teaspoon salt, 1 tablespoon butter and 2 tablespoons sugar. When cool add ½ of a cake of yeast, dissolved in a little warm water, and sufficient flour to make a drop batter. Cover and set aside until light, add flour to make a soft dough and knead for 5 minutes. Return to the bowl, cover and set aside as before. When light turn out carefully on the well floured board and
