ed. In this
case put a bit of butter or lard the size of a pea between the folds. For
a cleft or French roll make the dough into small round balls, and press a
knife-handle almost through the center of each. Put them about an inch
apart in well-buttered pans, and let them rise an hour and a half before
baking. They require more time to rise than large loaves, as, being small,
heat penetrates them almost at once, and thus there is very little rising
in the oven.

Bake in a quick oven twenty minutes.

PARKER-HOUSE ROLLS.

Two quarts of flour; one pint of milk; butter the size of an egg; one
tablespoonful of sugar; one teacupful of good yeast; one teaspoonful of
salt.

Boil the milk, and add the butter, salt, and sugar. Sift the flour into a
deep bowl, and, when the milk is merely blood-warm, stir together with
enough of the flour to form a batter or sponge. Do this at nine or ten in
the evening, and set in a cool place, from 50 deg. to 60 deg.. Next morning about
nine mix in the remainder of the flour; turn on to the molding-board; and
knead for twenty minutes, using as little flour as possible. Return to the
bowl, and set in cool place again till about four in the afternoon. Knead
again for fifteen minutes; roll out, and cut into rounds, treating them as
in plain rolls. Let them rise one hour, and bake twenty minutes. One
kneading makes a good breakfast roll; but, to secure the peculiar delicacy
of a "Parker-House," two are essential, and they are generally baked as a
folded or pocket roll. If baked round, make the dough into a long roll on
the board; cut off small pieces, and make into round balls with the hand,
setting them well apart in the pan.

SODA AND CREAM OF TARTAR BISCUIT.

One quart of flour; one even teaspoonful of salt; one teaspoonful of soda,
and two of cream of tartar; a piece of lard or butter the size of an egg;
and a large cup of milk or water.

Mix the soda, cream of tartar, and salt with the flour, having first
mashed them fine, and sift all together twice. Rub the shortening in with
the hands till perfectly fine. Add the milk; mix and roll out as quickly
as possible; cut in rounds, and bake in a quick oven. If properly made,
they are light as puffs; but their success depends upon thorough and rapid
mixing and baking.

BAKING-POWDER BISCUIT.

Make as above, using two heaping teaspoonfuls of baking powder, instead of
the soda and cream of tartar.

BEATEN BISCUIT.

Three pints of