The Cook County cook book

brush over half of each piece with melted butter, fold and press edges together, place in a greased pan, let rise and bake in a hot oven 15 minutes. — Mrs. Frank Ferguson, Franklin, 111. VARIATION I. — 3 tablespoons butter, 1 tablespoon salt. Scald 1 pt. sweet milk and pour it over 1 tablespoon sugar, ^vthen lukewarm, add 2 cakes compressed yeast, dissolved in 4 cups lukewarm water, then add 3 cups sifted flour. Beat hard, cover and let rise until it is a frothy mass, then add 3 cups more flour. Let rise again until twice its original bulk, place it on your kneading toard. Knead lightly. Then roll out ^ inch thick. With a biscuit cutter cut out the rolls; brush each piece with butter, fold and press the edges together, and place them in a greased pan 1 Inch apart. Let rise until very light and bake in a hot oven 20 minutes.— Mrs. Chas. C. Evans, Winnetka, 111. POTATO ROLLS.— Pare and boil until soft 4 good sized potatoes; then mash them smooth and add 1 heaping tablespoon butter, 1 teaspoon salt, 1 or 2 well beaten eggs, 1 pt. sweet milk, lukewarm, and 1 scant pt. light bread sponge, with enough flour to make a dough that can be kneaded. Set in a warm place to rise, and when light shape into balls the size of an egg. Let rise again and when very light bake 15 or 20 minutes in a moderately hot oven. — Mrs. C. Buttercup, Bensen, III. VARIATION I. — Stir all together 1 cup mashed potatoes, 1/4 cup melted lard, 2 eggs, well beaten, 1 tablespoon sugar, 1 teaspoon salt, 1 compressed yeast cake, dissolved in cup of warm water. Let rise }4 hr.; then knead 15 minutes; let rise again; roll and cut and butter; let rise and bake. This will make 40. — Mrs. Joseph Dunlop, Bartlett, 111. SQUASH ROLLS.— To 1 cup boiled and sifted squash add 1 beaten egg, 2 tablespoons sugar. 2 cups sour milk, in which dissolve 1 teaspoon soda. ^/^ teaspoon salt and sifted flour to make a stiff batter. Bake in well-greased roll-pans in quick oven. — Mrs. Alex. Drexel, Park Ridge, 111. STUFFED ROLLS.— Cut fresh rolls in two lengthwise, scoop out most of the soft part. Mix well 1 teaspoon of butter, 1 dessertspoon potted ham, I/2 hard-boiled egg, chopped fine, 1 radish, sliced thin, 2 leaves of lettuce cut up small. Spread this on both sides of the rolls and close. Serve on a napkin. — Mrs. C. J. Jeffries, Winnetka, 111. TEA ROLLS. — 2 qts. flour, into which rub 1 large tablespoon lard, 1 pt. cold boiled milk, % cup sugar, J^ yeast cake; make a hole in flour, pour in the liquid and let rise over night; knead in morning and let rise until noon, then knead and roll out, cut with round cake cutter, butter half, turn other half over on to it, and let rise until tea time. Bake 25 minutes in quick oven. — Mrs. Jennie Case, Franklin, 111, RUSKS RUSKS. — Take 1 qt. bread dough; when ready to mould into loaves add ^ of an egg, beaten thoroughly, butter or lard size of an egg, yi cup of sugar, mixed well; add flour to mould until stiff and smooth; roll to J^ inch thickness; cut out with biscuit cutter, butter, and fold over J^, let them rise and bake in a quick oven. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.