Mrs. D. A. Bradford.Take two pounds of flour; two ounces of butter; three tablespoonsful of yeast and a pint of warm milk. Stir well together, and set before the fire to rise; knead and make into twelve rolls. Bake in a moderate oven twenty minutes.
One pint of sweet milk; two pints of flour; two tablespoonsful of butter; four tablespoonsful of yeast. Beat thoroughly and let rise five or six hours, or all night. Before baking, add one half teaspoonful saleratus dissolved in a little warm water. Pour into a shallow pan and bake half an hour.
PARKER HOUSE ROLLS.
Mrs. Wm. Clark.At night take two quarts of flour; rub in two tablespoonsful of lard; make a hole in the middle and put in one pint of cold boiled milk; one half cup of yeast; three tablespoonsful of sugar, and a little salt. Let this stand until morning without mixing; then beat hard and let it stand until . Then roll and cut round; spread a little butter on each one and fold over; put them into pans and let stand until ready to bake.
GRAHAM BREAKFAST ROLLS.
Two pounds of potatoes boiled and pressed through a cullender; one pint of water; one half cupful of sugar; one teaspoonful of salt, and one half cupful of yeast. Mix into a stiff dough with Graham flour; let it rise over night. In the morning mould into small cakes, and, when light, bake.
One quart of flour; a pinch of salt; one half teacupful of butter; make a stiff dough with milk; knead it a little; then beat hard with a rolling pin fifteen or twenty minutes. Roll out and cut into small biscuits. Stick with a fork and bake in a hot oven.
Mrs. J. H. Pierce.Into five pints of sifted flour mix three teaspoonsful of cream tartar; stir in one half pint of sweet milk and one half pint of melted butter or fresh lard. Into this stir one half pint of sweet milk with a saltspoonful of salt and one teaspoonful of soda thoroughly dissolved in it. The dough should be very stiff, rolled in thin sheets, and cut upon the baking pan with a knife or notched wheel.
Mrs. David Rench.One pint of sweet milk; one teaspoonful of cream tartar; one half teaspoonful of soda with the milk; one teaspoonful of lard mixed with the flour; a little salt; cut one quarter of an inch thick. Bake ten minutes.
One quart of flour; three teaspoonsful of baking powder; one small teaspoonful of salt; piece of butter the size of an egg rubbed thoroughly in the flour; one pint of milk; drop from a spoon in buttered pans. Bake in a quick oven.