Every-day dishes and every-day work

Each roll should be as smooth and perfect as possible, and with no dry flour adhering. Bake at once, or let stand on ice for twenty minutes. The rolls should not be allowed to stand after forming, unless on ice. From thirty to forty minutes will be required for baking. When done, spread on the table to cool, but do not pile one on top of another. Very nice rolls may be made in the same manner, using for the wetting ice-cold soft water. They require a longer kneading, are more crisp but less tender, than those made with cream. With some brands of graham flour the rolls will be much lighter if one- third white flour be used. Whole-wheat flour may be used in place of graham, if preferred. Sticks. — Prepare and knead the dough the same as for rolls. When ready to form, roll the dough much smaller ; scarcely larger than the little finger, and cut into three- or four-inch lengths. Bake the same as rolls, for about twenty minutes. Cream Graham Rolls. — To one-half cup of cold cream add one-half cup of soft ice-water. Make into a dough with three cups of graham flour, sprinkling in slowly with the hands, beat- ing at the same time, so as to incorporate as much air as possible, until the dough is too stilT to be stirred ; then knead thoroughly, form into rolls, and bake. Fruit Rolls. — Prepare the rolls as directed in the recipe for breakfast rolls, and when well kneaded, work into the dough a half cup of Zante currants which have been well washed, dried, and floured. Form the rolls in the usual manner, and bake. Beaten Biscuit. — Into a quart of whole-wheat flour mix a large cup of thin sweet cream in the same manner as for breakfast rolls. The dough must be very stiff, and rendered soft and pliable by thorough kneading and afterward pounding with a mallet for at least half an hour in the following manner : Pound the dough out flat, and until of the same thickness throughout; dredge lightly with flour; double the dough over evenly and pound quickly around the outside, to fasten the edges together and thus retain the air within the dough. When well worked, the dough will appear flaky and brittle, and pulling a piece of it off quickly will cause a sharp, snapping sound. Mold into small biscuits, making a hole in the center of each,— hold the biscuit in the left hand, and with the thumb and forefinger of the right hand press the dough until they meet. Place on perforated tins, with a space between, and put at once into the oven. The oven should be of the same temperature as for rolls. If they are soggy inside when cold, they were not well baked, as they should be light and tender. If preferred, use one-third white flour, instead of all whole-wheat. Excellent results are also obtained by chopping instead of pounding the dough. Water Biscuit with Egg. — Beat together until thoroughly mingled, the yolk of an egg and one-half cup of ice-cold water. With this incorporate flour enough to make a dough which will clear the board without its being dusted with flour, but not so stiff that it will be difficult to shape. Work and shape as directed above. Bake one hour in a well-heated oven. The dough may be formed into rolls or sticks, if preferred.