BREAKFAST ROLLS.

From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.

Take one-half cake of best yeast and dissolve in half a cup of tepid
water. Pour this on some sifted flour--about half a pint in quantity--
to which must be added more tepid water (or milk, if you like) until a
thick batter is produced. Add to this batter a pinch of salt and a
little sugar. Cover well with a thick cloth and set in a warm place to
rise. In the morning add lard and enough flour to make a stiff dough.
Now make into roll shape and arrange them in a tin pan. Set the rolls
under the stove or near it until they rise again, before putting them
in the oven to bake. Rolls should be made of best flour and the batter
should be put in some earthen vessel when set to rise.


POCKET-BOOK ROLLS.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One pint milk; one-half pint boiling water; salt and flour enough to
make a sponge; one-half cake of compressed yeast. Rise for about two
hours. Then add the white of one egg (beaten); mixed butter and lard
the size of an egg; one teaspoonful sugar. Stiffen with flour; make
out into thick sheets of dough; cut out with a circular cutter; fold
one edge of the biscuit, so cut, toward the center, putting a small
piece of butter under the overlapping edge of dough. Put biscuit in
pans to rise, and when light, bake in a quick oven.