Parker House Rolls
| 1 Quart of Flour | ½ Teaspoonful of Salt |
| 1 Tablespoonful of Lard | ½ Pint of Milk |
| 3 Tablespoonfuls of | 1 Yeast Cake |
| Sugar |
Scald the milk. When nearly cold add the yeast cake which has been dissolved in one-half cup of cold water. Rub into the flour, the lard, sugar and salt. Stir all together with a knife and knead. Let rise to twice its bulk and knead. Let rise again and knead. Roll half an inch thick, cut into rounds, spread with butter and double over. Rise again, bake twenty minutes in a hot oven. Mix at ten o’clock in the morning if wanted for supper, a little earlier in cold weather.
Popovers
| 1 Egg | 1 Cupful of Flour |
| 1 Cupful of Milk |
Beat the egg, and stir flour and milk in slowly, a little flour, then a little milk. Salt a little. This will make a very thin batter. Drop into well-buttered muffin pan, bake in a very hot oven and serve with hot sauce for a pudding, or eat with butter.
