RYE ROLLS.

Take in the morning from rye bread dough one
cupful, add to it a tablespoonful of Porto Rico mo-
lasses, one tablespoonful of sour cream, one even
tablespoonful of butter. Bake in cups, half fill them,
set in a warm place to rise for three-quarters of an
hour, and bake fifteen minutes. This quantity will
make eight.

GLUTEN ROLLS.

Three cups of kernel flour, two even tablespoon-
fuls of baking powder, half a teaspoonful of salt,
two cups of milk. Mix the flour, salt and baking
powder together, then stir in the milk, beat well. If
baked in iron roll pans heat them well, brush with
butter; if granite ware, only grease them. This
quantity will make sixteen rolls. Bake from twenty
to twenty-five minutes.

PARKER HOUSE ROLLS.

Sift two cups of flour with half a teaspoonful of
salt and one teaspoonful of sugar, then add a cup of
tepid water in which a cake of compressed yeast has
been dissolved, two tablespoonfuls of melted butter;
when mixed break in one egg and add flour enough
to make a soft dough. Knead well, beating the
dough upon the board. Set to rise in a warm place,
when light knead again, adding only enough flour to
keep from sticking to the board, roll out about half
an inch thick, cut with a biscuit-cutter, brush with
melted butter, fold in half and set to rise again.
These rolls can be set at noon if for tea, or in the
morning if for luncheon, or they can be made up at
night for breakfast, when use only half a yeast cake.
This dough can be moulded into small, oblong rolls
for afternoon teas.

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