Miss Parloa's kitchen companion

These rolls are nice either hot or cold. If they be liked better when cold, they may be rolled out and baked in the morning instead of being kneaded and chilled, and baked later. * Split Biscuit. These are made for tea when bread has been baked in the morning. Take one pint of the risen dough, and add to it one scant pint of milk, two table-spoonfuls of butter, four of sugar, one teaspoonful of salt, and two well-beaten eggs. Mix all the ingredients in a bowl, cutting the dough with a knife. After the mixing, add a generous quart of sifted flour. Knead the dough well, and let it stand in a warm place for six hours, when it should be a perfect sponge. Work it down well at the end of that time. Sprinkle the moulding-board with flour, and turning the dough upon the board, roll it down to the thickness of about one-fourth of an inch. Dip a biscuitcutter in flour, and cut up the dough with it. Place half of the cakes in buttered pans. Spread a little soft butter on each cake. Take fresh cakes from the board, and put them on top of those already in pans. Cover with clean towels, and set away in a rather cool place, — say where the temperature is about 65°. Let the biscuit rise till they are about double their original size. It will take about two hours. Bake in a rather hot oven for half an hour. Two good-sized pans of biscuit may be made with the ingredients mentioned. Velvet Biscuit. Use one quart of flour, three eggs, three teaspoonfuls of sugar, one of salt, one heaping table-spoonful of butter, half of a cake of compressed yeast or half a cupful of liquid yeast, and one small cupful of warm milk. If these biscuit are for a six or seven o'clock tea, set the sponge to rise at twelve o'clock. Dissolve the yeast in one-third of a cupful of water. Pour it into a bowl with the milk, beat in one pint of flour, cover the bowl, and set in a warm place. When the batter is risen to a sponge, which should be in about two hours, add the butter, sugar, salt, the eggs, — the yolks and whites beaten separately, — and the flour. Knead this mixture well, and let the dough rise in a warm place. When light, roll it on the board to the thickness of half an inch. Cut into cakes with a small round cutter. Place half the cakes a little distance apart in a buttered pan. Butter each of these cakes lightly, and place the remaining cakes on those in the pan. Cover with a cloth, and let them rise to double their original size, — it will take about an hour and a half. Bake in a moderately quick oven for twenty-five minutes. These biscuit are nice for luncheon. If desired at that time, set the sponge at seven o'clock in the morning. *Hot Cross Buns. Use four cupfuls of flour, one generous cupful of warm milk, half a cupful of sugar, one-fourth of a cupful of butter or lard, half a teaspoonful of salt, half a grated nutmeg, half a yeast cake or half a cupful of liquid yeast, and two eggs.