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Parker House Rolls

2 cups scalded milk yeast cake 4 cup lukewarm water 1/4 cup butter melted 2 tablespoons sugar 1 teaspoon salt flour Mix scalded milk when cool, with dissolved yeast cake. Add two cups flour; beat thoroughly and let rise.

When spongy add remaining ingredients and flour to knead. Knead; let rise; when double its bulk, shape into balls; lay on buttered sheet; cover with dripping pan. When risen to double their bulk, press with floured handle of spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on buttered tin; let rise. Bake when light ten to fifteen minutes.