White' Mountain Rolls

For breakfast. Sixteen cups of flour, one half a cup of white sugar, one cup of butter, one of yeast, the whites of four eggs beaten to a stiff froth, and four cups of boiled milk. Melt the butter, have the milk blood-warm, and mix the bread; set in a warm place, and rise over night; in the morning shape into long rolls rise one hour, and bake half an hour.

Parker House Rolls

Take two quarts of flour, and rub into it a table-spoonful of lard and a little salt; put in a deep bread-pan, and make a hole in the flour, into which pour one pint of cold boiled milk and half a cup of yeast Cover the pan, and let it stand all night; in the morning stir it up and knead welt, and set in a warm place to rise; let it rise to a light spongc (it will rise in an hour a half), then roll it out on the board about half an inch thick; cut with an oval cutter, and fold about two thirds of it; lay them on tin sheets; let them rise an hour, and then bake in a quick oven fifteen minutes. If you have breakfast at seven, you must be up at four to have them ready.

Coffee Rolls

Take twelve cups of flour, one of white sugar, one half of butter or lard, one of yeast, one grated nutmeg, and three eggs. Mix with three large cups of warm milk, and let it rise over night; if well risen in the morning, knead and set in a cool place until three o'clock in the afternoon, then shape into long rolls, as you do White Mountain rolls, and let them rise one hour and a half Bake half an hour in a moderate oven When done, glaze them with a little milk in which a little brown sugar has been dissolved, and set them back in the oven for two minutes. These are for tea They are nice, sliced thin, when cold.

Bnnns. Bunns are made the same as coffee rolls, with the addition of two cups of English currants. They are shaped like biscuit, only a little smaller.

Buttermilk Rolls

Take two coffee cups of buttermilk, and stir into it one teaspoonful of saleratus dissolved in a little hot water, and stir into this about five cups of flour; beat this up lightly, and bake in French roll pans, the same as cream of tartar rolls. These are very nice. This will make two roll pans full.

Graham Rolls

Take two coffee cups of sour milk, and stir into it one teaspoonful of saleratus, one of salt, half a cup of sugar, two eggs, one cup of flour, and Graham enough to make a stiff batter. Bake the same as cream of tartar rolls, allowing ten minutes longer.

Graham Rolls, No. 2

Take one cup of ice water, half a tea6poonful of salt, and Graham enough to make a thick batter; beat this lightly, and bake in French roll pans in a quick oven. This makes one pan full.

Corn Rolls

Corn rolls are made the same as Graham, using Indian meal instead of Graham.