RYE ROLLS

4 cups rye flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
1-1/2 cups milk
1 tablespoon shortening

Sift together dry ingredients; add milk and melted shortening. Knead
on floured board; shape into rolls. Put into greased pans and allow to
stand in warm place 20 minutes. Bake in moderate oven 25 to 30
minutes.


POTATO ROLLS

4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr. Price's Baking Powder
2 medium sized cold boiled potatoes
Water or milk or equal quantities of each

Sift thoroughly together flour, salt, sugar and baking powder; rub in
potatoes or add after putting through ricer; add sufficient liquid to
mix smoothly into a stiff batter or soft dough. This will require
about one and one-half cups. Divide into small pieces; knead each and
shape into small rolls; place on greased pan and brush with melted
shortening and allow to stand in warm place 15 to 20 minutes. Bake in