SIROYAL YEAST CAKES\<

Lemon Rolls.

1 cup scalded milk.
2 tablespoons sugar.
4 tablespoons melted butter.
% teaspoon salt.
2 ess.
'Lemon extract —or grated
rind of 2 lemons.
+ Royal Yeast Cake, dissolved
in 4 cup lukewarm water.

To the scalded milk add the sugar
and salt. Allow this to stand until
lukewarm, then add the dissolved yeast
and 13 cups flour. Stir well and let
stand over night in moderately warm
place. In morning add melted butter,
well beaten eggs, lemon, and flour
enough to knead. Let rise until double
in bulk, turn on to floured bake board
and form into buns or rolls. Let rise
until double in bulk and bake for about
20 minutes in hot oven.

French Tea Ring.

Make dough as for Parker House rolls.
Roll out thin, spread with melted
butter, sprinkle with chopped nuts and
brown sugar. Roll up like jelly roll,
form a ring and cut with scissors nearly
through one inch apart. Place on a
éreased tin sheet and allow to rise until
double in bulk. Bake slowly in mod-
erate oven. Set basin of hot water
at bottom of oven.

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