THE CODVILLE COMPANY, LIMITED

PARKER HOUSE ROLLS.

2 cups scalded milk 1 yeast cake dissolved in
3 tablespoons butter : 4 cup lukewarm water
2 tablespoons sugar Flour

1 teaspoon salt

Add butter, sugar and salt to milk; when lukewarm, add dis- -

solved yeast cake and three cups of flour. Beat thoroughly, cover
and let rise until light; cut down and add enough flour to knead
(it will require about two and one-half cups). Let rise again; toss
on slightly floured board; knead, pat and roll to one-third inch
thickness. Shape with biscuit cutter first dipped in flour. Dip the

handle of a case knife in flour and with it make a crease through

the middle of each piece; brush over one-half of each piece with
melted butter, fold and press edges together. Place in greased pan
one inch apart, cover, let rise and bake in hot oven twelve to fif-
teen minutes. As rolls rise they will part slightly, and if hastened
in rising, are apt to lose their shape. Parker House Rolls may be
shaped by cutting or tearing off small pieces of dough and shaping

round. like a biscuit; place in rows on floured board, cover and let -

rise fifteen minutes. With handle of large wooden spoon or toy
rolling pin, roll through centre of each biscuit, brush edge of lower

halves with melted butter, fold, press lightly, place in buttered pan

one inch apart, cover, let rise and bake.
SWEET FRENCH ROLLS.

1 cup milk § teaspoon Gold Standard Mace
1 yeast cake dissolved in 1 egg and yolk of 1 egg

t cup lukewarm water 4 cup melted butter
Flour 1 teaspoon salt

$ cup sugar

Scald milk; when lukewarm, add dissolved yeast cake and one
and one-half cups flour; beat well, cover and let rise till light.
Add. sugar, salt, eggs well beaten, mace and butter and enough

flour to knead; knead, let rise again, shape in small biscuits, place

in rows on a floured board, cover with cloth and pan and let rise
until light and well puffed. Flour handle of wooden spoon and
make a deep crease in middle of each biscuit, take up and press
edges together. Place closely in buttered pan, cover, let rise and
bake twelve to fifteen minutes in hot oven,

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