French Rolls — Two eggs, ^ pint milk, 1 tablespoonful yeast, 1 oz. butter✪ French Rolls. Beat 2 eggs and mix with them 3^ pint milk and a tablespoonful yeast; knead well and let stand till morning; then work in 1 oz. butter; mold into small rolls, and bake at once. Cinnamon Rolls — Save a piece of dough, about enough to make a loaf, out of your bread before you make it out for baking. To this dough add 1 egg, 1 tablespoonful butter, 3^ cup- ful milk, 1 cupful sugar and 1 tablespoonful cinnamon✪ Cinnamon Rolls. Work thoroughly, make into rolls and set to rise. When almost done draw to the oven-door, spread lightly with butter and cover with a mixture made of 3 tablespoonfuls butter and 1 tablespoonful cinnamon. Good hot or cold. Parkin — One and three-fourths lbs. flour, % lb. oatmeal, 4 oz. butter, 2 lbs. molasses, a tea- cupful milk, 6 teaspoonfuls baking-powder, 1 dessertspoonful ground ginger✪ Parkin. Mix the dry ingredients well together, warm the molasses with milk (do not make it hot) and mix the whole. Bake in a well-buttered tin for 1 hour. Cut into squares before taking out of the tin. It should be 13^ inches thick. Breakfast Rolls — Two quarts flour, 1 table- spoonful sugar, 1 tablespoonful butter, 3^ cupful yeast, 1 pint scalded milk, or water if milk is scarce, and a little salt. Set to rise until light; then knead until hard and set to rise, and when wanted make in rolls; place a piece of butter between the folds, and bake in a slow oven. 152 White Ribbon Cook Book. Grraham Biscuits — One quart water or milk, butter the size of an egg, 3 tablespoonfuls sugar, 2 tablespoonfuls baker's yeast, and a pinch of salt; enough white flour to use up the water, making it the consistency of batter cakes, and as much Graham flour as can be stirred in with a spoon. Set it away till morning; in the morning grease pan, flour hands; take a lump of dough the size of a large egg; roll lightly between the palms; let them rise 20 minutes and bake in a tolerably hot oven. Sally Lunn — Two lbs. flour, ^ lb. butter, 3 eggs, 1 pint milk, )^ gill yeast, salt according to taste. Cut up the butter in the flour, and with your hands rub it well together; boat the eggs; add them gradually to the flour alternately with the milk; stir in the yeast and salt. Bake it in an earthen mold, or iron pan, 1 hour. Breakfast Muffins — Three eggs, 1 breakfast- cupful milk, 1 tablespoonful butter melted, 1 tablespoonful sugar✪ Breakfast Rolls, a pinch of salt, 2 heaped teaspoonfuls baking-powder. Whisk the eggs and mix with the milk; put the melted butter into a basin with the above ingredients, mixing in flour enough to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk. Graham Muffins— One quart Graham flour, 2 teaspoonfuls baking-powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful sugar, 3^ teaspoonful salt, milk enough to make a bat- ter as thick as for griddle cake✪ Graham Muffinss. Bake in muffin-rings, about 20 minutes, in a quick oven. Bread and Cakes. 153 Rice Muffins — Two cups cold boiled rice, 1 pint flour, 1 teaspoonful salt, 1 tablespoonful sugar, 2 teaspoonfuls baking-powder, ^ pint milk, 3 eggs✪ Rice Muffins. Mix into a smooth and rather firm batter, and bake as above. Oatmeal Muffins — One cup oatmeal, 1^ pints flour, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 pint milk, 1 tablespoonful lard, 2 eggs✪ Oatmeal Muffins.

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French Rolls — Two eggs, ^ pint milk, 1 tablespoonful yeast, 1 oz. butter. Beat 2 eggs and mix with them 3^ pint milk and a tablespoonful yeast; knead well and let stand till morning; then work in 1 oz. butter; mold into small rolls, and bake at once. Cinnamon Rolls — Save a piece of dough, about enough to make a loaf, out of your bread before you make it out for baking. To this dough add 1 egg, 1 tablespoonful butter, 3^ cup- ful milk, 1 cupful sugar and 1 tablespoonful cinnamon. Work thoroughly, make into rolls and set to rise. When almost done draw to the oven-door, spread lightly with butter and cover with a mixture made of 3 tablespoonfuls butter and 1 tablespoonful cinnamon. Good hot or cold. Parkin — One and three-fourths lbs. flour, % lb. oatmeal, 4 oz. butter, 2 lbs. molasses, a tea- cupful milk, 6 teaspoonfuls baking-powder, 1 dessertspoonful ground ginger. Mix the dry ingredients well together, warm the molasses with milk (do not make it hot) and mix the whole. Bake in a well-buttered tin for 1 hour. Cut into squares before taking out of the tin. It should be 13^ inches thick. Breakfast Rolls — Two quarts flour, 1 table- spoonful sugar, 1 tablespoonful butter, 3^ cupful yeast, 1 pint scalded milk, or water if milk is scarce, and a little salt. Set to rise until light; then knead until hard and set to rise, and when wanted make in rolls; place a piece of butter between the folds, and bake in a slow oven. 152 White Ribbon Cook Book. Grraham Biscuits — One quart water or milk, butter the size of an egg, 3 tablespoonfuls sugar, 2 tablespoonfuls baker's yeast, and a pinch of salt; enough white flour to use up the water, making it the consistency of batter cakes, and as much Graham flour as can be stirred in with a spoon. Set it away till morning; in the morning grease pan, flour hands; take a lump of dough the size of a large egg; roll lightly between the palms; let them rise 20 minutes and bake in a tolerably hot oven. Sally Lunn — Two lbs. flour, ^ lb. butter, 3 eggs, 1 pint milk, )^ gill yeast, salt according to taste. Cut up the butter in the flour, and with your hands rub it well together; boat the eggs; add them gradually to the flour alternately with the milk; stir in the yeast and salt. Bake it in an earthen mold, or iron pan, 1 hour. Breakfast Muffins — Three eggs, 1 breakfast- cupful milk, 1 tablespoonful butter melted, 1 tablespoonful sugar, a pinch of salt, 2 heaped teaspoonfuls baking-powder. Whisk the eggs and mix with the milk; put the melted butter into a basin with the above ingredients, mixing in flour enough to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk. Graham Muffins— One quart Graham flour, 2 teaspoonfuls baking-powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful sugar, 3^ teaspoonful salt, milk enough to make a bat- ter as thick as for griddle cakes. Bake in muffin-rings, about 20 minutes, in a quick oven. Bread and Cakes. 153 Rice Muffins — Two cups cold boiled rice, 1 pint flour, 1 teaspoonful salt, 1 tablespoonful sugar, 2 teaspoonfuls baking-powder, ^ pint milk, 3 eggs. Mix into a smooth and rather firm batter, and bake as above. Oatmeal Muffins — One cup oatmeal, 1^ pints flour, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, 1 pint milk, 1 tablespoonful lard, 2 eggs.

The white ribbon cook book