Farm and home cook book and housekeeper's assistant

sugar, and bake in a moderate oven. — [Mrs. F. E. A., Wash. i Bread Sticks or Braids '^ Make a sponge of 1 cup scalded milk, cooled to lukewarm, 1 ; ^up compressed yeast dissolved in i/4 cup lukewarm water, and i flour enough to make a soft batter. Cover and let stand in a | warm place, and when light add % teasp. salt, 1 tablesp sugar, : 2 tablesp butter, the beaten white of 1 egg, and flour enough ! to make a dough that can be handled. Break off small pieces, shape into balls, then with the hands roll on a board, without i using flour, into long round strips of uniform size and shape. ! The strips should be no thicker than a thick lead pencil. Lay ; the strips in a well greased dripping pan, allowing space ', between for swelling, let rise until light, and then bake in a i hot oven. If the braids are wanted, roll the strips to the desired : length, pinch the tops of three of four together, and then braid : them loosely, and pinch the ends together. Let rise and when 1 light, bake. — [J. H. Raised Tea Rolls \ In the morning rub 2 teasp shortening (lard or butter) into \ 3 pts flour, add 1 teasp salt, 2 tablesp sugar, 14 cake compressed \ yeast dissolved in a little lukewarm water or milk, and luke- ; warm water or milk (or half and half of each), enough to i make a soft dough. Cover and let rise until light and spongy. ! When light knead with flour and roll out about % inch thick, ' <jut with biscuit cutter, brush each with a little melted butter, ! dent with tlie back of a silver knife through the center, fold ; over, lay in a well greased tin, set in a warm place to rise, and ; when light, bake in a rather quick oven. — [Mrs. C. E. A., N. H. \ Baking Powder Rolls i Sift 1 qt flour with 3 teasp baking powder, 1 teasp sugar, and | a little salt. Rub in I tablesp cold butter, add 1 well-beaten j egg, and enough milk to make a smooth dough as soft as can ! be handled. Roll out Yz inch thick, cut with biscuit cutter, ! brush the top of each with melted butter, dent the center of i each with the back of a silver knife, fold half over, put in well ! greased tins, and bake in a rather quick oven. — [Mrs. N. S., ; Mich. i Cinnamon Rolls j Make a good, rich baking powder biscuit dough, roll as for ;; -biscuits and spread liberally with sugar, butter and cinnamon; j TEA ROLLS AND BUNS 27 roll up, pinch the edges together, cut in slices, put a piece of butter on each slice, and bake immediately in a quick oven. — [B. G. R., Kan. Raised Cinnamon Rolls When bread sponge is ready to mould into loaves take about 1 qt, roll out about ^^ inch thick, and spread lavishly with a mixture of a generous V2 cup butter and 1 cup brown sugar creamed together and highly flavored with cinnamon. Roll up and pinch the edges together, cut the roll in slices about ^ or % inch thick, set in a warm place to rise, and when light, bake. — [C. L., Ind. French Rolls Sift 1 qt flour with 1 teasp salt and 2 teasp baking powder, then rub in 1 tablesp butter or lard, and add 1 scant pt sweet milk. Turn the dough out on a floured board, give it one or two vigorous kneadings to make it smooth, then divide, break off small pieces, roll with the hands, brush tops with milk, and bake in a hot oven 15 minutes. — [M. A. G., O. Buttermilk Rolls