BREADS O BRRAD and ROLLS PARKER HOUSE ROLLS (With bread dough) Two and one-half dozen. Take 4 cups (2 Ibs.) bread dough, when ready to shape into loaves. Roll out to 44-inch thickness Shape with a biscuit cutter, brush each shape with melted butter, crease through the centre, fold over and press edges to- gether. Place in buttered pan 1 inch apart and let rise until fully twice their bulk. Bake in a quick oven 20 or 25 minutes. Sweeter and richer rolls may be made by creaming together 1 tablespoon sugar, 1 tablespoon butter or lard, 1 egg and add- ing to the regular bread dough, together with enough extra flour to make a medium dough. CINNAMON ROLLS (With bread dough) One and one half dozen. Take 4 cups (2 lbs.) bread: a when ready to shape into loaves. Roll sut to %-inch thickness. Sprinkle with % tablespoon sugar and 1 teaspoon cinnamon. Make into a long, even roll and cut into 18 pieces. Set close together, with cut surface down, in a but- tered pan, and let rise until fully twice their bulk. Butter tops and sprinkle with cinnamon and sugar. Bake in a quick oven 20 to 25 minutes. Sweeter. and richer rolls may be made by creaming together 1 tablespoon sugar, 1 tablespoon butter or lard, 1 egg and adding to regular dough, together with %4 cup raisins and enough extra flour to make a medium dough. WHOLE WHEAT PRUNE BREAD 1 cup bread flour % cup brown -sugar 4 tsp. Magic Baking 1 tbsp. melted Crisco Powder _ 1 tsp. Windsor 2 cups Fraser Valley Iodized Salt milk 1 egg 242 cups Bucker- 1 cup prunes field's Stone-Milled Brand whole wheat flour. - Mix flours, salt, sugar and baking powder. Beat egg, add milk and melted Crisco and beat into dry ingredients. Add prunes that have been soak- 3d, stoned and chopped. Stewed prunes may be substituted; in that case, substitute % cupful of prune juice for the milk: Bake about one hour. Oven set 325F., reset 350F. CORN MUFFINS TAKE PIMENTO Corn muffins, which are mong the most popu- lar of hot breads to serve with fish, take on an added spice and a bright bit: of color when a few chopped pimentos are mixed in the batter. TO MAKE SPONGE FOR SWEET BREADS AND ROLLS 44 cup scalded milk 1-3 cake of yeast 14 teaspoon salt % cup cold water 1 cup bread flour Soften yeast in cold water, add to lukewarm milk with sugar, salt and flour. Beat with egs beater until smooth. Set in warm place to rise until light and fluffy, about three hours or over- night in a cool place. Makes one cup sponge. 2 teaspoons sugar BREAD ROLLS One dozen large or, two.dozen small. Take 4 cups (2 ibs.) bread dough, when ready to shape into loaves. Mold into a long, even roll and cut into twelfths. Shape into round balls. Set close together in a butter pan, brush with melted butter, cover and let rise until fully twice their bulk. Bake in a quick oven 20 to 25 minutes. RAISIN COFFEE CAKE (With bread dough) . In the morning to 1 pound regular bread dough, when first made, add 42 teaspoon shortening, 2 tablespoons sugar and 1 egg. Knead 5 minutes, let rise 244 hours, knead down and let rise about 1 hour. Roll into a sheet about 1 inch thick, sprinkle with small seedless raisins and shape into a roll. Twist the roll and form into a ring, join- ing the ends. Place in pan, let rise for 1% hours. Bake 30 minutes in moderate oven. When done and while still warm, ice with frosting made by heating together cup powdered sugar, 1. table- spoon milk or water and 1% teaspoon vanilla ex- tract. SWEDISH BREAD Prepare dough same as above and let rise, only reserve one teaspoon egg yolk for glazing in- stead of white, Mix egg yolk with one teaspoon cold water. Cut dough into three pieces of equal size and roll into long strips. Then braid. Put on greased sheet. Cover and let rise. Brush with ege yolk mixture and sprinkle with one-quarter cup chopped almonds. Bake. Temperature 400F. Time one. hour. HOT WATER GINGERBREAD 1 cup molasses 4 tablespoons melted 4 cup boiling water butter (or other 2% cups flour shortening) 1 teaspoon soda ‘™ teaspoon salt 1% teaspoons ginger . Add water to molasses. Mix and sift dry in- gredients, combine mixtures, add butter and beat vigorously. Pour into buttered shallow pan and bake 30 minutes in moderate oven. SOUR MILK GINGERBREAD 1 cup molasses 1% teaspoons soda , 1 cup sour milk 2 teaspoons ginger 2 1-3 cups flour 4% teaspoon salt 4 tablespoons melted butter Mix sour milk and molasses. Sift together dry ingredients, combine mixtures, add butter and beat vigorously. Pour into buttered shallow pan and bake 30. minutes in moderate oven. CORNMEAL MUFFINS 1% cups flour 1 teaspoon salt 2 tablespoons sugar 1 cup milk : % cup cernmeal 4 teaspoons baking | 2 tablespoons melted powder fat 1 egg Sift all dry ingredients. Add egg unbeaten, milk and shortening. Stir quickly. Fill greased gem pans about two-thirds full. Bake at 400F about 25 minutes. | Chicken fat is an excellent shortening for cookies and cakes.