E BREAD, No. 2

Sift three cups of rye flour, three cups of wheat flour and two
teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast
or any other yeast in two cups of lukewarm water. When the yeast is
dissolved pour it into the flour and make into a dough. Lay it on a
kneading board, and knead until smooth and elastic, put it back into the
bowl, cover with a towel, and set aside overnight to rise. Next morning,
lay the dough on a biscuit or kneading board again and knead well. Make
into a loaf, put into a pan, and when well risen, moisten the top with a
little cold water and bake in a moderate oven.

ZWIEBEL PLATZ

Take a piece of rye bread dough. After it has risen sufficiently roll
out quite thin, butter a long cake pan and put in the rolled dough.
Brush with melted butter; chop some onions very fine, strew thickly on
top of cake, sprinkle with salt, put flakes of butter here and there.
Another way is to chop up parsley and use in place of onions. Then
called "Petersilien Platz."

VARIETY BREAD

Dissolve one cake of compressed yeast in two cups of lukewarm water or
milk, add two teaspoons of salt, three cups of bread or wheat flour, one
cup of cornmeal, one cup of rye flour and one-half cup of dark molasses,
and mix very thoroughly. Let rise, shape into loaves, let rise again and
bake in a moderate oven for forty-five minutes.

ROLLS

Take bread dough, when ready to shape into loaves and make a long even
roll. Cut into small even pieces, and shape with thumb and fingers into
round balls. Set close together in a shallow pan, let rise until double
the bulk, and bake in a hot oven from ten to twenty minutes. If crusty
rolls are desired, set apart in a shallow pan, bake well, and cool in
draft.

TEA ROLLS

Scald one cup of milk and when lukewarm dissolve one cake of compressed
yeast and add one and one-half cups of flour. Beat thoroughly, cover and
allow to stand until light. Add one-quarter cup of sugar, one and
one-half teaspoons of salt, two eggs, one-third cup of butter and enough
flour to knead. Allow to rise again until light. Shape into round or
small oblong finger rolls, and place in buttered pans close together,
when light bake in hot oven.

CRESCENT ROLLS

Take bread or kitchen dough, and when well risen, toss on floured baking
board, roll into a square sheet, one-quarter inch thick. Spread with
melted butter, and cut into six-inch squares, then cut each square into
t