Lunch Or Dinner Rolls

2 Cups Barley Flour.

1 Cup Rice or Potato Flour.

1 Cup Corn Flour or Buckwheat.

1 Cake Compressed Yeast.

1 or 2 Eggs.

1 Tablespoon Shortening.

1 Teaspoon Sugar.

1 Teaspoon Salt.

1 Cup Warm Milk.

Dissolve yeast by breaking into a couple of tablespoons of warm water; mix with One teaspoon of sugar and let stand while mixing other ingredients. The flours should be sifted and mixed well. Melt the shortening in the warm milk; add sugar, salt, and well beaten egg, and last the yeast. Add enough flour to make a stiff batter. Beat well, set in a warm place and let it rise. Add more flour to make a soft dough. Knead briskly until full of air bubbles. Let it rise and then make into rolls. Brush over, let it rise in pans and bake in quick oven.

Biscuit Or Finger Rolls

The sponge from any of the foregoing recipes may be varied in a number of ways. Instead of shaping into loaves, divide the dough into small portions, roll each with your hand into round shape for common biscuit, or bake them in muffin pans; or, roll each ball under the hand, until about a finger's length, place them close together in two rows in a long shallow pan.