, or more if needed. Roll out nearly half of an inch
thick. Cut into biscuits, and bake immediately in a quick oven from
fifteen to twenty minutes.

PARKER HOUSE ROLLS.

One pint of milk, boiled and cooled, a piece of butter the size of an
egg, one-half cupful of fresh yeast, one tablespoonful of sugar, one
pinch of salt, and two quarts of sifted flour.

Melt the butter in the warm milk, then add the sugar, salt and flour,
and let it rise over night. Mix rather soft. In the morning, add to
this half of a teaspoonful of soda dissolved in a spoonful of water.
Mix in enough flour to make the same stiffness as any biscuit dough;
roll out not more than a quarter of an inch thick. Cut with a large
round cutter; spread soft butter over the tops and fold one-half over
the other by doubling it. Place them apart a little so that there will
be room to rise. Cover and place them near the fire for fifteen or
twenty minutes before baking. Bake in rather a quick oven.

PARKER HOUSE ROLLS. (Unfermented.)

These rolls are made with baking powder, and are much sooner made,
although the preceding recipe is the old original one from the "Parker
House." Stir into a quart of sifted flour three large teaspoonfuls of
baking powder, a tablespoonful of cold butter, a teaspoonful of salt
and one of sugar, and a well-beaten egg; rub all well into the flour,
pour in a pint of cold milk, mix up quickly into a smooth dough, roll
it out less than half an inch thick, cut with a large biscuit-cutter,
spread soft butter over the top of each; fold one-half over the other
by doubling it, lay them a little apart on greased tins. Set them
immediately in a pretty hot oven. Rub over the tops with sweet milk
before putting in the oven, to give them a glaze.

FRENCH ROLLS.

Three cups of sweet milk, one cup of butter and lard, mixed in equal
proportions, one-half cup of good yeast, or half a cake of compressed
yeast, and a teaspoonful of salt. Add flour enough to make a stiff
dough. Let it rise over night; in the morning, add two well-beaten
eggs; knead thoroughly and let it rise again. With the hands, make it
into balls as large as an egg; then roll between the hands to make
_long rolls_ (about three inches). Place close together in even rows
on well-buttered pans. Cover and let them rise again, then bake in a
quick oven to a delicate brown.

BEATEN BISCUIT.

Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of
sweet lard, o