he can in the oven
to dry out. One-pound baking-powder cans may be used to replace the
coffee cans.

SCOTCH OAT BREAD

Place in a bowl

One cupful of scalded milk cooled to 80 degrees Fahrenheit,
One cupful of water, 80 degrees Fahrenheit,
One-half cup of syrup,
Two teaspoonfuls of salt.

Crumble in one yeast cake and then mix until the yeast cake is
dissolved and then add

Four cupfuls of flour.

Beat to mix and then let the sponge rise for two and a half hours. Now
add

Two cupfuls of rolled oats,
Two cupfuls of flour.

Knead to smooth elastic dough and then place in a greased bowl,
turning the dough to coat thoroughly with shortening. Let rise for one
and three-quarter hours. Pull the corners down to the centre and punch
down. Turn over and let rise for one hour. Now turn out on moulding
board and cut into loaves. Shape between the hands and place on the
moulding board and cover. Let spring for ten minutes and then shape
for pans. Place in well-greased pans and brush the tops of loaves with
melted shortening. Let rise forty minutes. Bake in hot oven.

PARKER HOUSE ROLLS

Place in a bowl

Three tablespoons sugar,
One and one-half teaspoonfuls salt,
Four tablespoons shortening.

Scald and pour into the bowl

One and one-half cups of milk.

Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble
in one yeast cake, stirring until thoroughly dissolved, then add

Six cups of sifted flour.

Knead to smooth elastic dough; clean out the bowl and grease
thoroughly, place in the bowl and press firmly against the bottom,
turn over; then cover and set aside to rise for three and one-half
hours. Punch or knead down, turn over and let rise one hour. Now turn
out on moulding board and shape like a long French loaf, and with
scissors or French knife cut into pieces the size of a large egg. Roll
quickly between the hands to form a round ball, set on moulding board
and let rise for ten minutes. Flatten out, using small rolling pin or
palm of hand, brush with shortening, fold pocketbook style and set on
well-greased baking sheet two inches apart to rise for twenty minutes;
bake in hot oven for fifteen minutes, brush with melted shortening as
soon as removed from oven.

RASP ROLLS

Prepare dough as for Parker House rolls, cutting dough in pieces the
size of a small orange; round up between the hands, place on moulding
board and cover for five minutes. Now roll on mo