Quick Tea Rolls

1 yeast cake.

1/2 cup tepid water.

3 cups flour.

1 cup scalded milk.

1 tablespoon sugar.

2 tablespoons lard or butter.

1 teaspoon salt.

Add shortening to milk and let cool until lukewarm. Soften yeast cake and dissolve sugar in water; combine mixtures. Beat in half of flour until very smooth; add balance with salt; knead thoroughly. Roll out, place in pan and let rise two hours. Bake fifteen minutes in moderate oven.

Lottie B. Crow Porter, Chickasha, Okla.

Brenau College.

Parker House Rolls

2 cups scalded milk 2 tablespoons sugar 1 yeast cake dissolved in 1/4 cup luke warm water.

2 tablespoons butter 1 teaspoon salt Flour.

Add butter, sugar and salt to the milk when lukewarm; add yeast and three cups of flour. Beat thoroughly, cool and let rise until light. Add enough flour to knead. Let rise again, toss on a lightly floured board, knead and roll out to one-half inch in thickness. Shape with a biscuit cutter, first dipped in flour. Crease through the middle, brush over with butter, fold and press together. Place in a greased pan (one inch apart), cover, let rise and bake in a hot oven twelve to fifteen minutes.

Doris Morton, Akron, Ohio.

University of Akron.

Luncheon Rolls

1 yeast cake.

1 tablespoon sugar.

2 tablespoons lard or butter.

1 1/4 cup milk 1 teaspoon salt.

1 egg.

4 cups sifted flour.

Scald and cool milk until tepid; add yeast cake and sugar. When dissolved, add lard and two cups flour. Beat well with spoon. Add well-beaten egg, salt and remainder of flour. Knead, using as little flour as possible. Place in greased bowl and let rise two hours or until light. Form into biscuit size of walnut. Place in greased pan Let rise for about one-half hour or until about double size. Brush over with milk or butter and bake for ten minutes in hot oven. This will make forty rolls.

Julia Rowley Rogers, Syracuse, N. Y.

Syracuse University.