blespoonfuls butter, one egg, one yeast cake dissolved in
one-fourth cup lukewarm water. Mix dry ingredients and butter in the hot
milk; when slightly cool, add flour enough to make a drop batter, beat
well, add the yolk of egg, then the white beaten until stiff, and lastly
the dissolved yeast cake, beat hard. Then add flour enough for a soft
dough that you can handle. Turn on a well-floured board and knead until
covered with blisters, turn into a well-buttered bowl. Cover and place
in a temperature of 75 degrees until it doubles its bulk. Shape into
rolls, butter and cover until they are very light. Bake in a quick oven
until a delicate brown.

PARKER HOUSE CORN ROLLS.

One and one-fourth cup white flour (measurements level), three-fourths
cup cornmeal, four teaspoonfuls baking powder, one-half teaspoonful
salt, one tablespoonful sugar, two tablespoonfuls butter, one egg,
one-half cup milk. Method: Mix and sift dry ingredients in a bowl; chop
butter in with a knife; beat egg, to which add one-half cup milk; add
all slowly to dry ingredients to make a soft dough that can be handled;
add more milk, if necessary; toss lightly on floured board and pat to
one-half inch thickness; cut with round cutter, patting piece of butter
in center; fold in center, so that opposite edges meet; put in buttered
baking sheet; wet top with milk and bake in quick oven ten to fifteen
minutes.

POP-OVERS.

Two cups milk, one cup flour, two eggs, one-half teaspoonful salt. Beat
eggs very light with Dover egg beater, add flour, milk and salt. Warm
muffin pans slightly, butter them, and fill half full. Bake in hot oven
until brown. This will make twelve pop-overs.

POTATO ROLLS.

Two cups hot mashed potatoes (four cups of sliced potatoes make about
two cups of mashed potatoes), one scant cup lard, two tablespoonfuls of
sugar, two teaspoonfuls salt, three well-beaten eggs. Mix all well
together and have it lukewarm, then add one-half cake of yeast, which
has been soaked in a cup of lukewarm water for twenty minutes. Let rise
two hours in a warm place; work up (not too stiff) with flour; rise
again. When very light, roll thin on a biscuit-board, cut with a cutter,
put in pan, rise again, and bake in a very hot oven. This will make
about sixty rolls.

REQUESTED BROWN BREAD.

Two cups each of Graham flour, cornmeal and buttermilk or sour milk,
two-thirds cup of New Orleans molasses, two and one-half teaspoonfuls
soda and a little s