BREAKFAST ROLLS.—­Sift a pint and a half of Graham flour into a bowl, and into it stir a cupful of very cold thin cream or unskimmed milk.  Pour the liquid into the flour slowly, a few spoonfuls at a time, mixing each spoonful to a dough with the flour as fast as poured in.  When all the liquid has been added, gather the fragments of dough together, knead thoroughly for ten minutes or longer, until perfectly smooth and elastic.  The quantity of flour will vary somewhat with the quality, but in general, the quantity given will be quite sufficient for mixing the dough and dusting the board.  When well kneaded, divide into two portions; roll each over and over with the hands, until a long roll about once inch in diameter is formed; cut this into two-inch lengths, prick with a fork and place on perforated tins, far enough apart so that one will not touch another when baking.  Each roll should be as smooth and perfect as possible, and with no dry flour adhering.  Bake at once, or let stand on ice for twenty minutes.  The rolls should not be allowed to stand after forming, unless on ice.  From thirty to forty minutes will be required for baking.  When done, spread on the table to cool, but do not pile one on top of another.

Very nice rolls may be made in the same manner, using for the wetting ice-cold soft water.  They requite a longer kneading, are more crisp, but less tender than those made with cream.

With some brands of Graham flour the rolls will be much lighter if one third white flour be used.  Whole-wheat flour may be used in place of Graham, if preferred.

STICKS.—­Prepare, and knead the dough the same as for rolls.  When ready to form, roll the dough much smaller; scarcely larger than one’s little finger, and cut into three or four-inch lengths.  Bake the same as rolls, for about twenty minutes.

CREAM GRAHAM RAILS.—­To one half cup cold cream add one half cup of soft ice water.  Make into a dough with three cups of Graham flour, sprinkling in slowly with the hands, beating at the same time, so as to incorporate as much air as possible, until the dough is too stiff to be stirred; then knead thoroughly, form into rolls, and bake.

CORN MUSH ROLLS.—­Make a dough of one cup of corn meal mush, one half cup of cream, and two and one half cups of white flour; knead thoroughly, shape into rolls, and bake.

FRUIT ROLLS.—­Prepare the rolls as directed in the recipe for Breakfast Rolls, and when well kneaded, work into the dough a half cupful of Zante currants which have been well washed, dried, and floured.  Form the rolls in the usual manner, and bake.

CREAM MUSH ROLLS.—­Into a cupful of cold Graham mush beat thoroughly three tablespoonfuls of thick, sweet cream.  Add sufficient Graham flour to make a rather stiff dough, knead thoroughly, shape into roils, and bake.  Corn meal, farina, and other mushes may be used in the place of the Graham mush, if preferred.