Stir to thoroughly blend; cool to 80 degrees Fahrenheit.  Now crumble in one yeast cake, stirring until thoroughly dissolved, then add

  Six cups of sifted flour.

Knead to smooth elastic dough; clean out the bowl and grease thoroughly, place in the bowl and press firmly against the bottom, turn over; then cover and set aside to rise for three and one-half hours.  Punch or knead down, turn over and let rise one hour.  Now turn out on moulding board and shape like a long French loaf, and with scissors or French knife cut into pieces the size of a large egg.  Roll quickly between the hands to form a round ball, set on moulding board and let rise for ten minutes.  Flatten out, using small rolling pin or palm of hand, brush with shortening, fold pocketbook style and set on well-greased baking sheet two inches apart to rise for twenty minutes; bake in hot oven for fifteen minutes, brush with melted shortening as soon as removed from oven.

RASP ROLLS

Prepare dough as for Parker House rolls, cutting dough in pieces the size of a small orange; round up between the hands, place on moulding board and cover for five minutes.  Now roll on moulding board to form a ball, using the palm of the hand; place on well-greased baking sheet; let rise twenty-five minutes, bake in moderate oven twenty minutes—­cool, rub each roll over grater to rasp, removing a light coating of the crust.

LUNCHEON ROLLS

Prepare dough as for Parker House rolls and cut in pieces the size of small egg; round up and cover and let rise ten minutes, roll between the board and hands, forming points on end of rolls.  Finish as for Parker House rolls.

RICH PARKER HOUSE ROLLS

Scald one pint of milk, adding

  Four tablespoonfuls of shortening.

Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and add

  Three tablespoonfuls of sugar,
  Two teaspoonfuls of salt,
  One well-beaten egg,
  One yeast cake, dissolved in four tablespoonfuls of water, mix
          thoroughly

And then add

  Three and three-quarter pints or seven and one-half cupfuls of
          sifted flour.

Work to a smooth elastic dough, grease a clean bowl and place the dough in it.  Turn several times to coat the dough thoroughly with the shortening.  This prevents a crust from forming.  Set in a place free from drafts and let rise for three and one-half hours, then punch down and turn over.  Let rise one and one-quarter hours.  Punch again and then let rise three-quarters of an hour.  Now turn on the pastry board and mould into a long strip not quite as thick as the rolling pin.  Break the dough off into pieces weighing about one and one-half ounces.  Form into balls and then cover and let spring or rise