VARIATION I. — Take 1 pt. bread sponge, add beaten whites of 2 eggs, Ya cup sugar, Y^ cup butter, mix well and set in a warm place to rise, then roll out to a thickness of J^ inch, cut out with cake cutter; butter top of one and place another one over, set aside to rise and bake for J/^ hr. Currants may be added if desired. — Mrs. C. C. Clancy, Kenilworth, 111. BOSTON ROLLS.— Mix together 1 pt. new milk (warm), ^ cup sugar, butter size of an o.^^, 1 cup yeast, and flour enotfgh to make a thick paste, Y2 teaspoon salt, let rise over night, knead in the morning the same as bread, the more times it rises the better; keep in a warm place; when ready to rise the last time, roll out lightly on the bread'board quite thick, dip in melted butter and lard, let rise till very light. Bake % of an hr. — Mrs. Ethan Earie, Mayfair, 111. STEAMED BROWN BREAD ROLLS.— Beat together Y\ cup sugar, 1 t^g, then add lYz cups buttermilk, 1 teaspoon salt, ✪ Oatmeal Muffins 1 teaspoon soda, 3 cups grahaim flour and enough white flour to make a stiff batter. Have ready 4 l-lb. baking powder cans, Y^ full of grahaim batter, put on lids and steam 2j4 hrs.; remove from steamer and set in oven for 15 minutes with lids off; by that time they may be turned upside down and with a little shaking will turn out on a board. — Mrs. Jane Evers, Winnetka, 111. HOT CEREAL ROLLS.— Mush, or any cereal that can be warmed over, will make nice rolls. Add graham flour to form a stiff dough. Knead it very little, cut into shape of rolls and bake quickly. If the mush is of cornmeal, fine white flour may be added✪ Hot Cereal Rolls. — Mrs. C. J. Jeffries, Winnetka, 111. 102 BREAD CHELSEA ROLLS.— Make a biscuit dough with 1 qt. flour, 2 large teaspoons baking powder, Yz teaspoon salt, 4 tablespoons lard, and 1 cup sweet milk; roll out to about ^ inch thick, spread with 2 tablespoons butter, 1 cup sugar, mixed with 1 teaspoon cinnamon, 1 cup currants✪ Chelsea Rolls. When all spread, give a light roll with rolling-pin to keep the currants from dropping out. Roll as you would a jelly roll, cut in slices about 1 inch thick, place in pan and bake a light brown; glaze with a spoon of milk and sugar. — Mrs. Chas. Eggleston, Wheeling, 111. CINNAMON ROLLS.— Take 1 lb. bread dough, roll out to 1 inch thick, butter very lightly all over it and sprinkle with 1 tablespoon of cinnamon and Yz cup sugar✪ Cinnamon Rolls. Have your dough rolled out twice as long as wide. Roll up the long side over and over and put eggs with water to stick and with a sharp knife cut in 2-inoh rounds and lay in a baking tin close together and let rise and bake in a rich brown. — 'Mrs. Chas. Ellis, Winnetka, 111. VARIATION I. — 3 cups flour, 3 teaspoons baking powder, buttei: size of an Q.gg; mix as little as possible, roll thin, spread with 'brown sugar, cinnamon and a little butter; roll up and slice into H iiich slices, and Ibake in medium oven. — Mrs. C. E. Rawlins, Glen View, 111.

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VARIATION I. — Take 1 pt. bread sponge, add beaten whites of 2 eggs, Ya cup sugar, Y^ cup butter, mix well and set in a warm place to rise, then roll out to a thickness of J^ inch, cut out with cake cutter; butter top of one and place another one over, set aside to rise and bake for J/^ hr. Currants may be added if desired. — Mrs. C. C. Clancy, Kenilworth, 111. BOSTON ROLLS.— Mix together 1 pt. new milk (warm), ^ cup sugar, butter size of an o.^^, 1 cup yeast, and flour enotfgh to make a thick paste, Y2 teaspoon salt, let rise over night, knead in the morning the same as bread, the more times it rises the better; keep in a warm place; when ready to rise the last time, roll out lightly on the bread'board quite thick, dip in melted butter and lard, let rise till very light. Bake % of an hr. — Mrs. Ethan Earie, Mayfair, 111. STEAMED BROWN BREAD ROLLS.— Beat together Y\ cup sugar, 1 t^g, then add lYz cups buttermilk, 1 teaspoon salt, 1 teaspoon soda, 3 cups grahaim flour and enough white flour to make a stiff batter. Have ready 4 l-lb. baking powder cans, Y^ full of grahaim batter, put on lids and steam 2j4 hrs.; remove from steamer and set in oven for 15 minutes with lids off; by that time they may be turned upside down and with a little shaking will turn out on a board. — Mrs. Jane Evers, Winnetka, 111. HOT CEREAL ROLLS.— Mush, or any cereal that can be warmed over, will make nice rolls. Add graham flour to form a stiff dough. Knead it very little, cut into shape of rolls and bake quickly. If the mush is of cornmeal, fine white flour may be added. — Mrs. C. J. Jeffries, Winnetka, 111. 102 BREAD CHELSEA ROLLS.— Make a biscuit dough with 1 qt. flour, 2 large teaspoons baking powder, Yz teaspoon salt, 4 tablespoons lard, and 1 cup sweet milk; roll out to about ^ inch thick, spread with 2 tablespoons butter, 1 cup sugar, mixed with 1 teaspoon cinnamon, 1 cup currants. When all spread, give a light roll with rolling-pin to keep the currants from dropping out. Roll as you would a jelly roll, cut in slices about 1 inch thick, place in pan and bake a light brown; glaze with a spoon of milk and sugar. — Mrs. Chas. Eggleston, Wheeling, 111. CINNAMON ROLLS.— Take 1 lb. bread dough, roll out to 1 inch thick, butter very lightly all over it and sprinkle with 1 tablespoon of cinnamon and Yz cup sugar. Have your dough rolled out twice as long as wide. Roll up the long side over and over and put eggs with water to stick and with a sharp knife cut in 2-inoh rounds and lay in a baking tin close together and let rise and bake in a rich brown. — 'Mrs. Chas. Ellis, Winnetka, 111. VARIATION I. — 3 cups flour, 3 teaspoons baking powder, buttei: size of an Q.gg; mix as little as possible, roll thin, spread with 'brown sugar, cinnamon and a little butter; roll up and slice into H iiich slices, and Ibake in medium oven. — Mrs. C. E. Rawlins, Glen View, 111.

The Cook County cook book