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To Shape French Rolls

Have same board as used for French loaf standing by. Place on it a duck cloth considerably longer than board, and flute in sections two inches apart and two inches high. Dredge a very little cornmeal flour over twelve of the balls only, lay rolling-pin crosswise over one of the balls right in centre, and with both hands press down to about three-quarters the height of roll. Carefully roll pin around two or three times, being careful to leave a quarter of bottom intact. Lay roll very carefully in a section of the cloth, split side down, and proceed with eleven more in the same manner, taking care to keep them about one inch apart from one another in the sections. TO SHAPE FLUTTES (PISTOLETS) Take one of the remaining twelve balls, with the hands roll and press it out to four and a half inches long and round pointed at both ends, and arrange it in a section of the fluted cloth. Finish the other remaining eleven in same way, place in sections, also keeping them an inch apart from one another. Cover with a dry cloth or buttered paper and place them in a temperature of 80 degrees to rise for forty-five minutes.