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Imitation French Rolls, with Baking Powder

"Vienna Rolls." 2 pounds or quarts of flour. 4 heaping teaspoonfuls of powder. 2 heaping teaspoonfuls of sugar. 1 heaping teaspoonfuls of salt. 4 tablespoonfuls of butter or lard, melted. 2 yolks of eggs. 1 large pint of milk. See directions for biscuit and make this dough same way. After it has stood a few minutes to lose its springiness make into split rolls. Cutting out is the quickest, and best for baking powder dough. See directions for French rolls. Brush over with melted lard in the pans. Let stand 20 minutes to rise, if convenient. Bake as usual.

When a seidlitz, or any effervescent powder is dropped into a glass of water the gas produced rushes to the top and immediately escapes, but if a portion of a raw egg be mixed in the water first, or some dissolved gum arabic, it catches and holds the gas on top in the form of froth, as in soda syrups. The same effect in some degree is observable when an egg is mixed in baking-powder bread. A film is formed that holds the air, the dough may be allowed a few minutes to become lighter, and the rolls are more spongy than if made without. Repetition, if odious to the thorough reader, is unavoidable in a cook book, where people seeking but one article will overlook all else. ow Flake Rolls or Biscuit.

Another way of using powder by working it into the dough. Worth practicing. Very white. 2 pounds or quarts of flour. 4 heaping teaspoonfuls of powder. 1 heaping teaspoonfuls of salt. 2 basting-spoonfuls of melted lard. 1 large pint of milk.

Mix up like biscuit but only put in a fourth part of the powder. Mix the rest with a handful of flour and sprinkle it over the dough every time that it is pressed out to a sheet. Knead long and well. Let stand a while. Cut out thin. They rise.