Bread Rolls

Bring to a boil 1 qt. sweet milk. 1 teaspoon sugar,

2 tablespoons butter, salt as for bread. Allow the mixture to cool to lukewarm, add 1 yeast cake; stir in flour enough to make a thin batter, then cover warm and let stand over night. In the morning mix same as bread (not very stiff) and let rise, then roll out like biscuits and fold one side over on other and press down once. Put in tin, let rise and bake in moderate oven. - Mrs. Alex. Drexel, Park Ridge, 111.

Bakers' Rolls

Scald 1 pt. sweet milk, while hot add tablespoon butter; when milk is lukewarm add the well beaten white of 1 egg, 1/2 cup granulated sugar, 1 yeast cake; stir in flour and mould into a loaf. Let rise over night and mould 3 times, then roll out to an inch in thickness, cut into biscuits, butter on 1/2 and fold over, let rise and bake in quick oven. - Mrs. H. B. Sanborn, Bartlett, 111.

Variation I

Take 1 pt. bread sponge, add beaten whites of 2 eggs, 1/4 cup sugar, 1/2 cup butter, mix well and set in a warm place to rise, then roll out to a thickness of 1/2 inch, cut out with cake cutter; butter top of one and place another one over, set aside to rise and bake for 1/2 hr. Currants may be added if desired. - Mrs. C. C. Clancy, Kenilworth, 111.

Boston Rolls

Mix together 1 pt. new milk (warm), 1/2 cup sugar, butter size of an egg, 1 cup yeast, and flour enough to make a thick paste, 1/2 teaspoon salt, let rise over night, knead in the morning the same as bread, the more times it rises the better; keep in a warm place; when ready to rise the last time, roll out lightly on the breadboard quite thick, dip in melted butter and lard, let rise till very light. Bake 3/4 of an hr. - Mrs. Ethan Earle, Mayfair, 111.

Steamed Brown Bread Rolls

Beat together Ya cup sugar, 1 egg, then add 2 1/2 cups buttermilk, 1 teaspoon salt, 1 teaspoon soda, 3 cups grahami flour and enough white flour to make a stiff batter. Have ready 4 1-lb. baking powder cans, 1/2 full of grahaim batter, put on lids and steam 2 1/2 hrs.; remove from steamer and set in oven for 15 minutes with lids off; by that time they may be turned upside down and with a little shaking will turn out on a board. - Mrs. Jane Evers, Winnetka, 111.

Hot Cereal Rolls

Mush, or any cereal that can be warmed over, will make nice rolls. Add graham flour to form a stiff dough. Knead it very little, cut into shape of rolls and bake quickly. If the mush is of cornmeal, fine white flour may be added. - Mrs. C. J. Jeffries, Winnetka, 111.

Chelsea Rolls

Make a biscuit dough with 1 qt. flour, 2 large teaspoons baking powder, Yz teaspoon salt, 4 tablespoons lard, and 1 cup sweet milk; roll out to about 1/4 inch thick, spread with 2 tablespoons butter, 1 cup sugar, mixed with 1 teaspoon cinnamon, 1 cup currants. When all spread, give a light roll with rolling-pin to keep the currants from dropping out. Roll as you would a jelly roll, cut in slices about 1 inch thick, place in pan and bake a light brown; glaze with a spoon of milk and sugar. - Mrs. Chas. Eggleston, Wheeling, 111.

Cinnamon Rolls

Take 1 lb. bread dough, roll out to 1 inch thick, butter very lightly all over it and sprinkle with 1 tablespoon of cinnamon and 1/2 cup sugar. Have your dough rolled out twice as long as wide. Roll up the long side over and over and put eggs with water to stick and with a sharp knife cut in 2-inch rounds and lay in a baking tin close together and let rise and bake in a rich brown. - 'Mrs. Chas. Ellis, Winnetka, 111.

Variation I

3 cups flour, 3 teaspoons baking powder, butter, size of an egg; mix as little as possible, roll thin, spread with brown sugar, cinnamon and a little butter; roll up and slice into 1/2 inch slices, and bake in medium oven. - Mrs. C. E. Rawlins, Glen View, 111.

French Rolls

Add to 1 pt. scalded milk 1 teaspoon salt, 1/4 cake yeast, 1/2 cup sugar, 1 tablespoon butter; stir in flour to make a sponge, let rise over night. Next morning mix stiff and set to rise again; mix down twice, cut with cake cutter and double over; cook in moderately hot oven. - Mrs. Ella Fairchild, Palatine, 111.

Graham Rolls

Stir a pinch of salt and 1/2 teaspoon of soda into 1 cup of sour milk. Add a little graham flour, then 1 beaten egg and enough more graham flour to make a stiff batter, lastly add 1 teaspoon melted shortening, put in hot pans in hot oven. - Mrs. C. E. Westinghous, Mayfair, 111.

Squash Rolls

To 1 cup boiled and sifted squash add 1 beaten egg, 2 tablespoons sugar. 2 cups sour milk, in which dissolve 1 teaspoon soda. 1/2 teaspoon salt and sifted flour to make a stiff batter. Bake in well-greased roll-pans in quick oven. - Mrs. Alex. Drexel, Park Ridge, 111.

Stuffed Rolls

Cut fresh rolls in two lengthwise, scoop out most of the soft part. Mix well 1 teaspoon of butter, 1 dessertspoon potted hamn, 1/2 hard-boiled egg, chopped fine, 1 radish, sliced thin, 2 leaves of lettuce cut up small. Spread this on both sides of the rolls and close. Serve on a napkin. - Mrs. C. J. Jeffries, Winnetka, 111.

Tea Rolls

2 qts. flour, into which rub 1 large tablespoon lard, 1 pt. cold boiled milk, 1/4 cup sugar, 1/2 yeast cake; make a hole in flour, pour in the liquid and let rise over night; knead in morning and let rise until noon, then knead and roll out, cut with round cake cutter, butter half, turn other half over on to it, and let rise until tea time. Bake 25 minutes in quick oven. - Mrs. Jennie Case, Franklin, 111.