Add flour enough to make a dough that can be kneaded. Cover and let
rise. Roll out one-half inch thick, cut in rounds, brush one-heal each
with melted butter, fold and press together. Set close together in the
pan, cover with a cloth, let rise, and bake.

~LIGHT LUNCHEON ROLLS~--Heat one cup of milk to the scalding point in a
double boiler, add one rounding tablespoon of butter, one level
tablespoon of sugar, and one level teaspoon of salt. Stir and set into
cold water until lukewarm, then add one yeast cake dissolved in
one-quarter cup of lukewarm water, and two cups of flour. Beat hard for
two or three minutes, cover, and let rise until very light. Add flour
to make a dough that can be kneaded and let rise again. Knead, shape
into small rolls. Set them close together in a buttered baking pan, let
rise light, and bake in a quick oven.

~A PAN OF ROLLS~--Scald one pint of milk and add one rounding tablespoon
of lard. Mix in one quart of sifted bread flour, one-quarter cup of
sugar, a saltspoon of salt and one-half yeast cake dissolved in one-half
cup of lukewarm water. Cover and let rise over night. In the morning
roll half an inch thick cut into rounds, spread a little soft butter on
one-half of each, fold over and press together. Let rise until light and
bake in a quick oven. Rolls may be raised lighter than a loaf of bread
because the rising is checked as soon as they are put into the oven.

~RAISED GRAHAM ROLLS~--Scald two cups of milk and melt in it two level
tablespoons of butter and one-half level teaspoon of salt. When cool add
two tablespoons of molasses and one-half yeast cake dissolved in a
little warm water. Add white flour to make a thin batter, beat until
smooth and set in a warm place until light. When well risen stir in
whole meal to make a dough just stiff enough to knead. Knead until
elastic then place it in the original bulk. Flour the board and turn the
risen dough out carefully, pat out one inch thick with the rolling pin
and make into small rolls. Place these rolls close together in the pan,
brush over with milk and let rise until very light. Bake in a quick
oven.

~RYE BREAKFAST CAKES~--Beat the egg light, add one-half cup of sugar,
two cups of milk, a saltspoon of salt, one and one-half cups of rye
meal, one and one-half cups of flour and three level teaspoons of baking
powder. Bake in a hot greased gem pan.

~BREAKFAST CAKES~--Sift one cup of corn meal, one-quarter teaspoon of
sal