Lunch Rolls

Four level tablespoons butter; 2 tablespoons sugar; 1 egg beaten light, and fill cup with milk; 2 1/2 cups flour; 3 1/2 tablespoons baking powder; 1/2 tablespoon salt. Roll out, cut in rounds, butter and fold over like Parker House rolls; bake in quick oven - Mrs. Harry E. Smith.

Parker House Rolls

Boil 1 1/2 pints milk and pour in earthen ware mixing bowl; add 1 heaping tablespoon sugar; 1 heaping tablespoon butter and lard or all lard and salt. Let stand until it is almost luke warm. Dissolve 1 cake compressed yeast in 1 tablespoon water and add flour enough to make it stiff enough to knead. Knead at least 15 minutes. Be careful not to make it too stiff. Place back in bowl, grease the top and let it rise about 3 hours or until it doubles itself. Roll out to 24-inch thick, cut with biscuit cutter. Take a knife and crease the center of each one; fold with the crease out and use melted butter to grease the inside. Place in pans and let rise again. Bake in a rather quick oven. Keep in warm even temperature during all the process. Too much heat is more dangerous than a chill. These should be ready to eat in about 5 hours or less - Mrs. P. S. Skeele.

Hot Rolls

Three-fourths quart of flour; salt; 1 tablespoon lard; about 1 cup luke warm milk; 3/4 cup warm water; 3/4 cake of compressed yeast; 2 teaspoons sugar; rise 1 hour; work into small rolls and let rise twice their bulk - Mrs. C. Wilkinson.