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Vienna Rolls

Sift two or three times one quart of flour, two teaspoons of baking powder and half a teaspoon of salt. Work in one tablespoon of butter, add one pint of milk, stirring into a dough of the usual consistency. Roll to the thickness of half an inch. Cut into circular forms and fold over once, moistening a little between the folds if necessary to make them stick. Butter the baking pans well, and do not let the rolls touch each other. When placed thereon, moisten the tops of the rolls with a little milk, or butter melted in milk, and bake in a hot oven.

— Mrs. George S. Harding