Miss Parloa's kitchen companion

Cut the dough with an oval cutter. Place a round stick — the handle of a spoon or fork will do — on the roll, about one-third of the distance from one end ; press with the stick until the dough is about half as thick here as in the other parts. Fold the short end of the dough over, and the roll is shaped. Half a teaspoonful of butter may be spread between the folds if it be liked. Place the rolls in a buttered shallow pan, cover with a cloth, and let them rise an hour and a half in a warm place. They should rise to a little more than double the original size. Bake in a hot oven for twenty minutes. This dough may be shaped like a French roll in this way : Sprinkle the bread-board with flour ; roll the dough into small balls, and drop them on the board. Flour a very small rolling-pin or a long round stick, and press it in the centre of the ball of dough. Spread a towel in a pan ; sprinkle flour over it ; lay the rolls on this, the split side down. The rolls must not touch each other. Cover with a towel, and let the rolls rise in a rather cool place until double the original size. Lift them gently from the towel, and place them in a buttered pan the split side up. Bake for twelve minutes in a hot oven. A word of caution : In making Parker House rolls remember that the flour is not mixed with the milk and yeast until the ingredients have stood several hours. Great care must be used in measuring the ingredients, as nothing should be added afterward. The dough will be very stiff. If these rolls are wanted for supper, they may be begun at eight o'clock, kneaded at twelve or one, allowed to rise until half-past three o'clock, and then made into rolls, which may rise in a cool place until twenty minutes of six. Or, if they are wanted for a one-o'clock luncheon, they may be put together at seven o'clock ; doubling the quantity of yeast, kneading them at nine o'clock, and shaping them into rolls at eleven o'clock. Washington Rolls. These call for three pints of flour, a scant pint of milk, half a cupful of yeast or half of a two-cent cake of compressed yeast, four table-spoonfuls of butter or lard, one table-spoonful of sugar, one egg, and one teaspoonful of salt. Sift the flour into a pan, and add the salt and sugar to it. If compressed yeast be used, dissolve it in one-third of a cupful of warm water. Dissolve the butter or lard in the milk. Beat the egg till very light, and add it and the yeast to the milk. At this time the milk should be blood-warm, and after a little stirring the mixture should be poured upon the flour. Beat well with a spoon ; then turn the mixture upon a floured board, and knead for twenty minutes. Return it to the pan, and, covering closely, set it in a warm place. In four hours it should be a perfect sponge. Work it down, and let it rise again. When it has risen the second time, form into rolls of any shape, and let these rise till they are a little more than double the original size. Bake in a rather quick oven for half an hour. The rolls may be made about four inches long and an inch and a half in diameter, placed close together in a