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Dinner Rolls

1 cake compressed yeast White of 1 egg 1 cup milk, scalded and cooled 3 cups sifted flour 1 level tablespoon sugar 2 level tablespoons lard or butter 1/2 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk; add white of egg, beaten until stiff, the flour gradually, the lard or butter, and ast, the salt, keeping the dough soft. Knead lightly, using as little flour in kneading as possible. Place in a well-greased bowl; cover and set to rise in a warm place, free from draft, until double in bulk-about two hours. Mold into rolls the size of walnuts; place in well-greased pans; protect from draft, and let rise one half hour, or until light. Glaze with white of egg, diluted with water. Bake ten minutes in a hot oven.

GRAHAM MUFFINS No. 1 2 cups milk, scalded and cooled 1 cake compressed yeast 4 tablespoons molasses 4 tablespoons melted lard 1 egg 1 cup sifted white flour 11/2 cups graham flour 1 teaspoon salt 3/4 cup chopped nuts Dissolve the yeast and sugar (or molasses) in the lukewarm milk; add lard (or butter) and egg well beaten, then the flour gradually, salt and nuts, beating all the while. Beat until perfectly smooth; cover and set to rise in warm place, free from draft, until lightabout one and a half hours. Have muffin pans well greased and fill about two-thirds full. Cover and let rise to top of pans-about half an hour, and bake twenty minutes in hot oven.

GRAHAM MUFFINS No. 2 Follow the recipe for Egg Muffins, using half graham and half white flour.