cucumbers, egg and mayonnaise with a very little chopped onion and
parsley, or other filling desired.

RYE ROLLS

4 cups rye flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
1-1/2 cups milk
1 tablespoon shortening

Sift together dry ingredients; add milk and melted shortening. Knead
on floured board; shape into rolls. Put into greased pans and allow to
stand in warm place 20 minutes. Bake in moderate oven 25 to 30
minutes.

POTATO ROLLS

4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr. Price's Baking Powder
2 medium sized cold boiled potatoes
Water or milk or equal quantities of each

Sift thoroughly together flour, salt, sugar and baking powder; rub in
potatoes or add after putting through ricer; add sufficient liquid to
mix smoothly into a stiff batter or soft dough. This will require
about one and one-half cups. Divide into small pieces; knead each and
shape into small rolls; place on greased pan and brush with melted
shortening and allow to stand in warm place 15 to 20 minutes. Bake in
hot oven and when nearly done, brush again with melted shortening.

NUT AND RAISIN ROLLS

2-1/2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
5 tablespoons shortening
1 egg
2/3 cup milk
Butter
Raisins
Chopped nuts
1/2 cup sugar

Sift flour, baking powder, salt and sugar together. Add melted
shortening and beaten egg to milk and add to dry ingredients, mixing
well. Turn out on floured board and knead lightly. Roll out very thin.
Spread with butter and sprinkle with raisins, chopped nuts and small
amount of granulated sugar. Cut into about 4-inch squares. Roll up
each as for jelly roll. Press edges together. Brush over with yolk of
egg mixed with a little cold water and sprinkle with nuts and sugar,
and allow to stand in greased pan about 15 minutes. Bake in moderate
oven from 20 to 25 minutes.

PARKER HOUSE ROLLS

4 cups flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
2 to 4 tablespoons shortening
1-1/2 cups milk

Sift flour, salt and baking powder together. Add melted shortening to
milk and add slowly to dry ingredients stirring until smooth. Knead
lightly on floured board and roll out one-half inch thick. Cut with
biscuit cutter. Crease each circle with back of knife one side of
center. Butter the small section and fold larger part well over the
small. Place one inch apart in greased pan. Allow to stand 15 minutes