ulding board to form a
ball, using the palm of the hand; place on well-greased baking
sheet; let rise twenty-five minutes, bake in moderate oven twenty
minutes--cool, rub each roll over grater to rasp, removing a light
coating of the crust.

LUNCHEON ROLLS

Prepare dough as for Parker House rolls and cut in pieces the size of
small egg; round up and cover and let rise ten minutes, roll between
the board and hands, forming points on end of rolls. Finish as for
Parker House rolls.

RICH PARKER HOUSE ROLLS

Scald one pint of milk, adding

Four tablespoonfuls of shortening.

Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and
add

Three tablespoonfuls of sugar,
Two teaspoonfuls of salt,
One well-beaten egg,
One yeast cake, dissolved in four tablespoonfuls of water, mix
thoroughly

And then add

Three and three-quarter pints or seven and one-half cupfuls of
sifted flour.

Work to a smooth elastic dough, grease a clean bowl and place the
dough in it. Turn several times to coat the dough thoroughly with the
shortening. This prevents a crust from forming. Set in a place free
from drafts and let rise for three and one-half hours, then punch down
and turn over. Let rise one and one-quarter hours. Punch again and
then let rise three-quarters of an hour. Now turn on the pastry board
and mould into a long strip not quite as thick as the rolling pin.
Break the dough off into pieces weighing about one and one-half
ounces. Form into balls and then cover and let spring or rise for ten
minutes; take a ball of the dough and round it well on the board, then
flatten slightly with the palm of the hand. Now mark a decided crease
with the back of a knife down the centre of the roll. Fold over in
pocketbook style, patting the turn in the roll hard with the hand. Lay
on well-greased tins, brushing the rolls with shortening. Let rise for
twenty minutes and then wash with egg and bake in a hot oven.

FINGER OR SANDWICH ROLLS

Use the Parker House roll dough, cutting it into pieces one and
one-half ounces in weight. Mould into balls and then set on a board
and cover for ten minutes to let spring. Now mould into finger shapes
and place on greased pans and proceed as in Parker House rolls.

FLUKES

Prepare as for finger rolls, pointing the dough at both ends by
rolling into a shape similar to a sweet potato.

BRAIDS

Break off pieces of the dough three-quarters of a