hough care should be taken to have them quite dry.

BREAKFAST ROLLS.--Sift a pint and a half of Graham flour into a
bowl, and into it stir a cupful of very cold thin cream or unskimmed
milk. Pour the liquid into the flour slowly, a few spoonfuls at a time,
mixing each spoonful to a dough with the flour as fast as poured in.
When all the liquid has been added, gather the fragments of dough
together, knead thoroughly for ten minutes or longer, until perfectly
smooth and elastic. The quantity of flour will vary somewhat with the
quality, but in general, the quantity given will be quite sufficient for
mixing the dough and dusting the board. When well kneaded, divide into
two portions; roll each over and over with the hands, until a long roll
about once inch in diameter is formed; cut this into two-inch lengths,
prick with a fork and place on perforated tins, far enough apart so that
one will not touch another when baking. Each roll should be as smooth
and perfect as possible, and with no dry flour adhering. Bake at once,
or let stand on ice for twenty minutes. The rolls should not be allowed
to stand after forming, unless on ice. From thirty to forty minutes will
be required for baking. When done, spread on the table to cool, but do
not pile one on top of another.

Very nice rolls may be made in the same manner, using for the wetting
ice-cold soft water. They requite a longer kneading, are more crisp, but
less tender than those made with cream.

With some brands of Graham flour the rolls will be much lighter if one
third white flour be used. Whole-wheat flour may be used in place of
Graham, if preferred.

STICKS.--Prepare, and knead the dough the same as for rolls. When
ready to form, roll the dough much smaller; scarcely larger than one's
little finger, and cut into three or four-inch lengths. Bake the same as
rolls, for about twenty minutes.

CREAM GRAHAM RAILS.--To one half cup cold cream add one half cup of
soft ice water. Make into a dough with three cups of Graham flour,
sprinkling in slowly with the hands, beating at the same time, so as to
incorporate as much air as possible, until the dough is too stiff to be
stirred; then knead thoroughly, form into rolls, and bake.

CORN MUSH ROLLS.--Make a dough of one cup of corn meal mush, one
half cup of cream, and two and one half cups of white flour; knead
thoroughly, shape into rolls, and bake.

FRUIT ROLLS.--Prepare the rolls as directed in the recipe for
Breakfas