Every-day dishes and every-day work

Rolls prepared in this manner are termed "Imperial Rolls," and if the folding has been properly done, when well baked they will be composed of a succession of light layers, which can be readily separated. What are called "French Rolls" may be made by shaping each portion of dough into small oval rolls quite tapering at each end, allowing them to become light, and baking far enough apart so that one will not touch another. If, when the dough is light and ready to shape, it be rolled on the board until about one eighth of an inch in thickness, and cut into five-inch squares, then divided through the center into triangles, rolled up, beginning with the wide side, and placed in the pan to rise in semicircular shape, the rolls are called "Crescents." What are termed "Parker House Rolls" may be made from well-risen dough prepared with milk, rolled upon the board to a uniform thickness of about one-fourth inch ; cut into round or oval shapes with a cutter ; folded, one third over the other two thirds ; allowed to rise until very light, and baked. The light, rolled dough may be folded into a "Braid" by cutting into strips six inches in length and one in width, joining the ends of each three, and braiding. The heat of the oven should be somewhat greater for rolls and biscuit than for bread. The time required will depend upon the heat and the size of the roll, but it will seldom exceed onehalf hour. Neither rolls nor biscuit should be eaten hot, as they are then open to the same objections as other new yeast bread. Graham or Wheat-Meal Salt-Rising Bread. — Put two tablespoonfuls of milk into a half-pint cup, add boiling water to fill the cup half full, one-half teaspoonful of sugar, one-fourth teaspoonful of salt, and white flour to make a rather stiff batter. Let it rise over night. In the morning, when well risen, add a cup and a half of warm water, or milk scalded and cooled, and sufficient white flour to form a rather stiff batter. Cover, and allow to rise again. When light, add enough sifted graham or wheat-meal flour to knead. When well kneaded, shape into a loaf; allow it to become light again in the pan, and bake. All utensils used should be first well sterilized by scalding in hot sal-soda water. UNFERMENTED, OR AERATED BREAD. Unfekmented breads made light by the introduction of air are of two kinds : batter breads and dough breads. Air is introduced into the former by brisk and continuous agitating or beating of the batter ; into the latter, by a thorough and continuous kneading, chopping, or pounding of the dough. All materials used for making these breads should be of the very best quality. All breads, whether fermented or unfermented, are lighter if baked in some small form, and this is particularly true of unfermented breads made light with air. For this reason, breads made into a dough are better baked in the form of rolls, biscuits, or crackers, and batter breads in small iron cups. It is especially essential in making aerated breads that everything be in readiness before beginning to put the bread together. All the materials should be measured out, the utensils to be used close at hand, and the oven properly heated.