of the points of the piece and draw it
over the left thumb toward the center of the roll, holding it there with
the left thumb. Turn the dough and repeat the operation until you have
been all around the dough, and each point has been drawn in; then place
on the pan to rise. Allow the rolls to become very light, and bake.
Rolls prepared in this manner are termed _Imperial Rolls_, and if the
folding has been properly done, when well baked they will be composed of
a succession of light layers, which can be readily separated.

_French Rolls_ may be made by shaping each portion of dough into small
oval rolls quite tapering at each end, allowing them to become light,
and baking far enough apart so that one will not touch another.

If, when the dough is light and ready to shape, it be rolled on the
board until about one eighth of an inch in thickness, and cut into
five-inch squares, then divided through the center into triangles,
rolled up, beginning with the wide side, and placed in the pan to rise
in semicircular shape, the rolls are called _Crescents_.

What are termed _Parker House Rolls_ may be made from well-risen dough
prepared with milk, rolled upon the board to a uniform thickness of
about one forth inch; cut into round or oval shapes with the cutter;
folded, one third over the other two thirds; allowed to rise until very
light, and baked.

The light, rolled dough, may be formed into a _Braid_ by cutting into
strips six inches in length and one in width, joining the ends of each
three, and braiding.

The heat of the oven should be somewhat greater for roils and biscuit
than for bread. The time required will depend upon the heat and the size
of the roll, but it will seldom exceed one half hour. Neither rolls nor
biscuits should be eaten hot, as they are then open to the same
objections as other new yeast bread.

BROWN BREAD.--To one and one fourth cups of new milk which has been
scalded and cooled, add one fourth of a cup of lively yeast, three
tablespoonfuls of sugar, and one cup each of white flour, rye flour or
sifted rye meal, and yellow corn meal. With different brands of flour
there may need to be some variation in the quantity of liquid to be
used. The mixture should be thick enough to shape. Allow it to rise
until light and cracked over the top; put into a bread pan, and when
again well risen, bake for an hour and a half or two hours in an oven
sufficiently hot at first to arrest fermentation and fix the