fifteen or twenty minutes in a quick oven.

FRENCH ROLLS.

Two quarts of sifted flour, a pint of warm milk, half a cup of butter
melted in the milk, a quarter of a cup of sugar, three or four eggs
beaten light, a little salt, a half cake of compressed yeast, dissolved
in a little warm milk. Make a batter of the milk and flour, add the eggs
and sugar, beat hard for fifteen minutes. Cover the pan and set to rise,
over night if for luncheon, in the morning if for tea. Knead well, but
do not add any more flour. Make them into shape and let them rise again
until light. Bake about fifteen minutes in a quick oven. For buns add
cinnamon. Sift the flour before measuring, and measure lightly.

RAISED FINGER-ROLLS.

Half a pint of milk, half a pint of water, one-third of a compressed
yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one
teaspoonful of salt. Dissolve the yeast cake in a little tepid water,
mix as usual, make into a soft dough at night, bake for breakfast or
luncheon.

WINDSOR ROLLS.

Melt half a cup of butter in three-quarters of a pint of warm milk,
dissolve one cake of compressed yeast in a little tepid milk, stir
together and add a teaspoonful of salt and enough flour to make like
bread dough, set to rise in a warm place. It will rise in about two
hours. Roll out the dough, using as little flour as possible to keep it
from sticking, and cut with a biscuit-cutter, or mould with the hands
into rolls, put them in pans, and set on the shelf over the range to
rise about ten or fifteen minutes. Bake fifteen or twenty minutes.

ELIZABETTI ROLLS.

One cup of sweet milk, half a yeast cake, an even tablespoonful of
butter, two teaspoonfuls of sugar, and one of salt, and flour enough to
make as stiff as bread dough. Scald the milk and melt the butter in it,
when lukewarm dissolve the yeast cake, sugar and salt and stir the flour
in until as thick as bread dough. Set to rise over night. In the morning
roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each
biscuit, fold in half, set to rise again, and when light bake about
twenty minutes in a moderate oven. This quantity will make twenty-four
rolls.

RYE ROLLS.

Take in the morning from rye bread dough one cupful, add to it a
tablespoonful of Porto Rico molasses, one tablespoonful of sour cream,
one even tablespoonful of butter. Bake in cups, half fill them, set in a
warm place to rise for three-quarters of an hour, an