Buckeye cookery

| - let rise until light, and bake. These rolls are so small and bake so quickly, that they have the delicious sweet taste of the wheat. ‘Some grease the hands with butter while making the rolls. Bread | dough, by adding the other ingredients, may be used for these rolls. ar nat Min : Egg Rolls. ‘ a fi - Two tea-cups sweet milk, two eggs, a little salt, three and a half fe scant cups of sifted flour. Bake in hot gem-pans.—Jfrs. L. 8. W., if Jamestown, NY. heat. Die | Every-Day Ror1s. is . Take a piece of bread dough on baking day, when molded out the last time, about enough for a small loaf, spread out a little, add os one egg, two table-spoons of sugar, and three-fourths cup of lard; & add alittle flour and a small tea-spoon soda if the least bit SOUr ; 4 : Press on a drain both potatoes and rice through a ricer until light and spongy; stir in milk, add flour to make a thick batter. , beat well, and very early add one-half cup milk. . Make this sponge early in the morning, and when light turn oan a bread pan, add a teaspoon salt, half cup lard, and flour - enough for a soft dough; mix up, and set in a warm, even temperature; when risen, knead down and place again to rise, repeating this process five or six times ; cut in small pieces and mold on the — bread-board in rolls about one inch thick by five long; roll in © - melted butter or sweet lard, and pface in well-greased baking ae (aime inches long by five wide and two and a half j in depth, makes a -convenient-sized pan, which holds fifteen of these rolls; or, if Gia the width, put in two rows); press the rolls closely together, so that they will only be about half an inch in. width. Let rise a short _ time and bake twenty minutes in a hot oven; if the top browns too — rapidly, cover with paper. These rolls, if properly made, are very _ white, light and tender. S Or, make rolls larger, and just before putting them in the oven, : cut deeply across each one with a sharp knife. This will make the left roll, so famous among French cooks. Prats J. W. Holiness, Mrs. Marysville, Ohio. mt Italian Rolls. sey A pound of india dough, quarter-pound softened butter, rub the butter well into the dough, and roll out about half an inch thick; cut into strips nearly an inch wide and seven Or eight - inches long; sift over them fine corn meal, place them apart on a buttered pan, and when light bake in a quick oven.—In the Kitchen. — Minnesota Rolls. Rub one-half table-spoon of lard into one quart of flour, make a well in the middle, put in one-half cup baker’s yeast—or one cup _of home-made—two tea-spoons sugar, one-half pint cold boiled milk ; do not stir, but let stand over night; in the morning knead well, after dinner knead again, cut out, put in pans, and let rise until tea time. Bake in a quick oven.—Mrs. Judge West, Bellefontaine. | i Parker House Rolls. : ie Rub one-half pint flour in one-half ounce of butter, and one-half table-spoon of : batter and boil the milk, and add it to the flour with the sugar, yeast and salt, and turn all into the flour, but do not stir. Tat stand over night; in the morning stir up, knead, and let rise til — ‘near tea-time; mold and let rise again, and bake quickly.To mold, cut with cake-cutter; put a little melted butter on one-half | and lap nearly over on the other half. Place them in the pan about three-quarters of an inch*apart.—Mrs. V. G. Hush,