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Parker House Rolls

Shape the roll dough into biscuits, let rise again, then roll 1-inch in thickness, and, with the handle of a case knife dipped in flour, crease through the middle of each biscuit, or roll with rolling pin to oblong shape. Brush of each with melted fat, fold and press together. Cover, let rise and bake in a hot oven 12 to 15 minutes.

Cream soup, purée, bisque or chowder are heavy soups and contain sufficient nourishment to be the chief articles of food at a meal. Cream nourishment to be the chief articles of food at a meal. Cream soups are made with thickened milk, combined with meat stock, fish stock or vegetable stock and pulp.

Clear soups, such as bouillon and consommé are used as appetizers at the beginning of a heavy meal.

To clarify soup, use 1 egg-white to each quart of cold stock. Beat egg slightly, and add to stock. Heat gradually till near the boiling point, stirring all the time. Cook gently for 15 minutes. Remove to back of range and add cup cold water. Let stand a few minutes, then strain through cheesecloth placed over strainer. Heat and add any further seasoning desired.

Water in which vegetables are cooked should be saved. Any left-over vegetables heated in this stock and put through a sieve can be made into a vegetable soup by following the directions given for Cream of Potato Soup. ALL RECIPES IN THIS BOOK CALL FOR FLAT OF LEVEL MEASUREMENTS