Raised Tea Rolls

In the morning rub 2 teasp shortening (lard or butter) into 3 pts flour, add 1 teasp salt, 2 tablesp sugar, 1/2 cake compressed yeast dissolved in a little lukewarm water or milk, and lukewarm water or milk (or half and half of each), enough to make a soft dough. Cover and let rise until light and spongy. When light knead with flour and roll out about 3/4 inch thick, cut with biscuit cutter, brush each with a little melted butter, dent with the back of a silver knife through the center, fold over, lay in a well greased tin, set in a warm place to rise, and when light, bake in a rather quick oven.- [Mrs. C. E. A., N. H.

Baking Powder Rolls

Sift 1 qt flour with 3 teasp baking powder, 1 teasp sugar, and a little salt. Rub in 1 tablesp cold butter, add 1 well-beaten egg, and enough milk to make a smooth dough as soft as can be handled. Roll out 1/2 inch thick, cut with biscuit cutter, brush the top of each with melted butter, dent the center of each with the back of a silver knife, fold half over, put in well greased tins, and bake in a rather quick oven.- [Mrs. N. S., Mich.

Cinnamon Rolls

Make a good, rich baking powder biscuit dough, roll as for biscuits and spread liberally with sugar, butter and cinnamon; roll up, pinch th.e-edges together, cut in slices, put a piece of butter on each slice, and bake immediately in a quick oven.- [B. G. R., Kan.

Raised Cinnamon Rolls

When bread sponge is ready to mould into loaves take about 1 qt, roll out about 1/2 inch thick, and spread lavishly with a mixture of a generous 1/2 cup butter and 1 cup brown sugar creamed together and highly flavored with cinnamon. Roll up and pinch the edges together, cut the roll in slices about 1/2 or 3/4 inch thick, set in a warm place to rise, and when light, bake.-[C. L., Ind.

French Rolls

Sift 1 qt flour with 1 teasp salt and 2 teasp baking powder, then rub in 1 tablesp butter or lard, and add 1 scant pt sweet milk. Turn the dough out on a floured board, give it one or two vigorous kneadings to make it smooth, then divide, break off small pieces, roll with the hands, brush tops with milk, and bake in a hot oven 15 minutes.-[M. A. G., O.

Buttermilk Rolls

To scant 1 pt buttermilk add 2 tablesp sour cream, 1 teasp each sugar, salt and soda, and 1 qt sifted flour. Bake in well greased iron roll pans. Sour milk may be used in place of buttermilk.-[M. B., Vt.

Graham Rolls

To 1 1/2 cups sour milk or buttermilk add 1 tablesp sour cream, 1 teasp each soda, salt and sugar, and then mix quite stiff with 1 part white flour and 2 parts graham flour. This will make one doz rolls.-[Mrs. W. J. B., Me.

Squash Rolls

To 1 cup boiled and sifted squash add 1 beaten egg, 2 tablesp sugar, 2 cups sour milk in which dissolve 1 teasp soda, 1/2 teasp salt, and sifted flour to make a stiff batter. Bake in well greased roll ans in a quick oven.-[E. I. Me.

Bran Rolls

To 1 1/2 cups clean wheat bran add 1 cup entire wheat flour, 1/2 cup best molasses, 1 1/2 cups sour milk in which dissolve 1/2 teasp each soda and salt. These are all the ingredients that are necessary, but the rolls will be more palatable and lighter if a little melted butter is added and 1 beaten egg. Bake in well greased gem pans in a moderately quick oven. Bran rolls or bread help to cure constipation.-[Mrs. H. E. R., Vt.

Potato Rolls

Pare and boil until soft 4 good sized potatoes, then mach them smooth and add 1 heaping tablesp butter, 1 teasp salt, 1 or 2 well-beaten eggs, 1 pt sweet milk, lukewarm, and 1 scant pt light bread sponge, with enough flour to make a dough that can be kneaded. Set in a warm place to rise, and when light shape into balls the size of an egg. Let rise again, and when very light bake 15 or 20 minutes in a moderately hot oven.- [E. L. R., S. D.