Farm and home cook book and housekeeper's assistant

To scant 1 pt buttermilk add 2 tablesp sour cream, 1 teasp each sugar, salt and soda, and 1 qt sifted flour. Bake in well greased iron roll pans. Sour milk may be used in place of buttermilk.— [M. B.. Vt. Graham Rolls To 1% cups sour milk or buttermilk add 1 tablesp sour cream, 1 teasp each soda, salt and sugar, and then mix quite stiff with 1 part white flour and 2 parts graham flour. This will make one doz rolls. — [Mrs. W. J. B., Me. Squash Rolls To 1 cup boiled and sifted squash add 1 beaten egg, 2 tablesp sugar, 2 cups sour milk in which dissolve 1 teasp soda, Vz teasp salt, and sifted flour to make a stiff batter. Bake in well greased roll pans in a quick oven. — [E. I. Me. Bran Rolls To 1^4 cups clean wheat bran add 1 cup entire wheat flour, V2 cup best molasses, 1% cups sour milk in which dissolve ^^ teasp each soda and salt. These are all the ingredients that are necessary, but the rolls will be more palatable and lighter if a little melted butter is added and 1 beaten egg. Bake in well greased gem pans in a moderately quick oven. Bran rolls or bread help to cure constipation. — [Mrs. H. E. R., Vt. Potato Rolls Pare and boil until soft 4 good sized potatoes, then mach them smooth and add 1 heaping tablesp butter, 1 teasp 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. — [E. L. R., S. D. Plain Buns Mix together i/l cup lively yeast, 1 cup sweet milk, scalded and cooled to lukewarm, V2 teasp salt, and 2 cups warm flour. Cover, and set in a warm place to rise, and when very light work in V2 cup sugar and 2 tablesp butter; then knead well about 10 minutes, using no more flour than necessary. Shape into biscuits a little larger than an egg, place on buttered tins, and set in a warm place to rise. When very light bake in a moderately hot oven. The tops of the buns may be brushed over with the beaten white of an egg sweetened, about 15 or 20 minutes before removing from the oven, or sprinkled with moist sugar just after removing from the oven. — [Miss E. I. B., Cal. Sweet Buns or Rusks Mix together 1 pt mashed potatoes, 1 cup sugar, and 1 cup liquid yeast. Let stand in a warm place over night, and next morning add 1 scant cup butter, 1 cup sugar, 2 or 3 well-beaten eggs, and warm sifted flour enough to make a sponge. Set in a warm place to rise and when light knead, using no more flour than necessary. Let rise again, then shape into small buns, put in well greased pans, let rise till light, then brush the tops with sweet cream, sprinkle with sugar and bake in a moderate oven. Another way: After the dough has raised for the second time, roll out ^^ inch thick, spread with cream, sprinkle v/ith sugar, roll up like jelly cake, pinch the edges, and cut off slices about % inch thick. Place flat on a well greased pan, let rise till light, and bake in a moderately quick oven. — [E. M. C, Mich. Rusks