The new practical housekeeping

Knead enough for a soft dough ; mix up and set in a warm, even temperature ; when risen, freeze in bowl form. 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 place in well-greased baking pans (nine inches long by five wide Finger Rolls. ■ and two and a half in depth, makes a convenient sized pan, which holds fifteen of these rolls ; or, if twice the width, put in two rows) ; press the rolls closely togetner 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. Or, make rolls larger, and just beiore putting them in the oven, <;ut deeply across each one witn a sharp knife. This will make the cleft roll, so famous among French cooks. French Molls. — For about sixty split rolls, three large cups water or milk ; one large cup yeast ; heaping tablespoon salt ; tw3 ounces each sugar and lard or butter ; four pounds flour. Set sponge at eight in the morning with half the flour, adding sugar and butter, then beat it again about one, add the salt and make up stiff dough with the rest of the flour. Knead the dough on the table, alternately drawing it up in round shape and pressing the pulled-over edges into the midale and then pressing it out to a flat sneet, folding over and pressing out again. Brush the clean pan over with the least touch of melted lard or butter — which prevents sticking and waste of dough — place the dough in and brush tnat over, too. Where economy reigns the strictest, a little warm water in a cup and teaspoon lard melted in it will do for this brushing over ana insures the truest saving and smoothest bread. Let the dough rise till four, then spread dough on table by pressing out with the knuckles till it is a thin uneven sheet. Double it over on itself and press the two edges together all around first. This imprisons air in the knuckle holes in large masses. Then pound and press the dough with the fists till it has become a thin sheet again, with the inclosed ' air distributed in bubbles all through it. Fold over and repeat this process several times, then roll it up ; it will be like an air cushion. an air cushion. Let it stand a few minutes before making into plain rolls, cleft rolls, or loaves. Persons in practice find it quickest to pull ofi* pieces of dough of right size and mold them up instantly. Others cut off* strips of dough, roll them in lengths and cut these up m roll sizes ; mold them up round with no flour on the board and only a dust on the hands, and place them in regular rows on the table — the smoothest side down ; take a little rolling pin — it looks like a piece of new broom handle — and roll a depression across the middle of each ; brush these over with the least possible melted lard or but^ ter, using a tin-bound varnish brush for the purpose ; double the rolls, the two buttered sides together ks seen in tne cut above, and place them in the pans diagonally, with plenty of room so they will not touch ; brush over the tops of the rolls in the pans with the least