S[ROVAL YEAST CAKESW

Dinner Rolls.

1 pint liquid Royal Yeast.

1 teaspoon salt.

1 tablespoon sugar.

4 tablespoons melted short-
ening.

1 eégé well beaten.

To the liquid yeast add the salt,
sugar, shortening and egg. Stir well
and add flour enough to knead smooth.
Gover well and allow to stand in warm
place until double in bulk, which should
be in about 13 hours. Knead slightly
and form into rolls. Place slightly
apart on weil greased pan and allow to
rise until double in bulk. Bake in hot
oven for about 25 minutes.

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