for ten minutes; take a ball of the dough and round it well on the board, then flatten slightly with the palm of the hand.  Now mark a decided crease with the back of a knife down the centre of the roll.  Fold over in pocketbook style, patting the turn in the roll hard with the hand.  Lay on well-greased tins, brushing the rolls with shortening.  Let rise for twenty minutes and then wash with egg and bake in a hot oven.

FINGER OR SANDWICH ROLLS

Use the Parker House roll dough, cutting it into pieces one and one-half ounces in weight.  Mould into balls and then set on a board and cover for ten minutes to let spring.  Now mould into finger shapes and place on greased pans and proceed as in Parker House rolls.

FLUKES

Prepare as for finger rolls, pointing the dough at both ends by rolling into a shape similar to a sweet potato.

BRAIDS

Break off pieces of the dough three-quarters of an ounce in weight and then mould into balls and let spring for five minutes.  Now mould out into rope-shaped pieces a little longer than a lead pencil.  Fasten the three pieces together and then plait.  Process as for finger rolls.

RUSK OR TEA BISCUITS

Prepare dough as for Parker House rolls, cut and form in small-sized balls, cover, and let rise ten minutes.  Now, round up by rolling between the hands, set very closely together in deep, well-greased pans, let rise forty minutes, bake in a moderate oven; brush with syrup and water and dust with sugar as soon as removed from the oven.

CRESCENTS

Use the Parker House roll dough and then break off into pieces weighing about twelve ounces.  Mould into balls and then cover and let spring for ten minutes.  Now roll out the dough one-half inch thick with rolling pin and cut into five-inch squares.  Cut each square into a triangle and brush lightly with shortening.  Roll from the cut side towards the point, lapping the point closely.  Form into crescent when setting in well-greased pan, brush with shortening and cover and let rise for eighteen minutes.  Wash with milk and water.  Bake for eighteen minutes in a hot oven.

ENGLISH BATH BUNS

Melt four ounces of butter and then place in a mixing bowl and add

  One-half cup of sugar,
  One cup of scalding milk, cooled to 80 degrees.

Then add

  Two well-beaten eggs,
  One teaspoon of salt,
  ne-half yeast cake.

Stir to thoroughly mix and then add four cups of flour and work to a smooth elastic dough.  Grease the mixing bowl well and then put in the dough.  Press down well and then turn over.  Cover and set to rise for four hours, then turn on a moulding board and knead for two minutes.  Cut into pieces for biscuits.  Roll between the hands into round balls and then cover and let set on the moulding board for ten minutes.  Now press flat with the hands and let rise on a well-greased baking sheet.  Let rise for thirty minutes, then brush with a mixture of