n ounce in weight and
then mould into balls and let spring for five minutes. Now mould out
into rope-shaped pieces a little longer than a lead pencil. Fasten the
three pieces together and then plait. Process as for finger rolls.

RUSK OR TEA BISCUITS

Prepare dough as for Parker House rolls, cut and form in small-sized
balls, cover, and let rise ten minutes. Now, round up by rolling
between the hands, set very closely together in deep, well-greased
pans, let rise forty minutes, bake in a moderate oven; brush with
syrup and water and dust with sugar as soon as removed from the oven.

CRESCENTS

Use the Parker House roll dough and then break off into pieces
weighing about twelve ounces. Mould into balls and then cover and let
spring for ten minutes. Now roll out the dough one-half inch thick
with rolling pin and cut into five-inch squares. Cut each square into
a triangle and brush lightly with shortening. Roll from the cut side
towards the point, lapping the point closely. Form into crescent when
setting in well-greased pan, brush with shortening and cover and let
rise for eighteen minutes. Wash with milk and water. Bake for eighteen
minutes in a hot oven.

ENGLISH BATH BUNS

Melt four ounces of butter and then place in a mixing bowl and add

One-half cup of sugar,
One cup of scalding milk, cooled to 80 degrees.

Then add

Two well-beaten eggs,
One teaspoon of salt,
ne-half yeast cake.

Stir to thoroughly mix and then add four cups of flour and work to a
smooth elastic dough. Grease the mixing bowl well and then put in the
dough. Press down well and then turn over. Cover and set to rise for
four hours, then turn on a moulding board and knead for two minutes.
Cut into pieces for biscuits. Roll between the hands into round balls
and then cover and let set on the moulding board for ten minutes. Now
press flat with the hands and let rise on a well-greased baking sheet.
Let rise for thirty minutes, then brush with a mixture of

Four tablespoonfuls of syrup,
Two tablespoonfuls of water.

Bake in a hot oven for fifteen minutes.

SALLY LUNN

Place in a mixing bowl

One cup scalded milk, cooled to 80 degrees,
One-half cup sugar,
Four tablespoonfuls of shortening,
One well-beaten egg,
One-half yeast cake crumbled in.

Beat to thoroughly blend, and then add

Two and three-quarter cupfuls of sifted flour,
One teaspoonful of salt.

Beat well, cover and let rise for thre