EGG ROLLS—­Two cups flour, one level teaspoon salt, two level teaspoons baking powder, two level tablespoons lard, two level tablespoons butter, one egg, one-half cup milk.  Sift together the flour, salt, and baking powder, work in the shortening with the fingers.

Add the egg well beaten and mixed with the milk.  Mix well, toss onto a floured board and knead lightly.  Roll out and cut in two-inch squares.  Place a half-inch apart in a buttered pan.  Gash the center of each with a sharp knife.  Brush over with sugar and water, and bake fifteen minutes in a hot oven.

EXCELLENT TEA ROLLS—­Scald one cup of milk and turn into the mixing bowl.  When nearly cool add a whole yeast cake and beat in one and a half cups of flour.  Cover and let rise.  Add one-quarter cup of sugar, one level teaspoon of salt, two beaten eggs, and one-third cup of butter.  Add flour enough to make a dough that can be kneaded.  Cover and let rise.  Roll out one-half inch thick, cut in rounds, brush one-heal each with melted butter, fold and press together.  Set close together in the pan, cover with a cloth, let rise, and bake.

LIGHT LUNCHEON ROLLS—­Heat one cup of milk to the scalding point in a double boiler, add one rounding tablespoon of butter, one level tablespoon of sugar, and one level teaspoon of salt.  Stir and set into cold water until lukewarm, then add one yeast cake dissolved in one-quarter cup of lukewarm water, and two cups of flour.  Beat hard for two or three minutes, cover, and let rise until very light.  Add flour to make a dough that can be kneaded and let rise again.  Knead, shape into small rolls.  Set them close together in a buttered baking pan, let rise light, and bake in a quick oven.

A PAN OF ROLLS—­Scald one pint of milk and add one rounding tablespoon of lard.  Mix in one quart of sifted bread flour, one-quarter cup of sugar, a saltspoon of salt and one-half yeast cake dissolved in one-half cup of lukewarm water.  Cover and let rise over night.  In the morning roll half an inch thick cut into rounds, spread a little soft butter on one-half of each, fold over and press together.  Let rise until light and bake in a quick oven.  Rolls may be raised lighter than a loaf of bread because the rising is checked as soon as they are put into the oven.

RAISED GRAHAM ROLLS—­Scald two cups of milk and melt in it two level tablespoons of butter and one-half level teaspoon of salt.  When cool add two tablespoons of molasses and one-half yeast cake dissolved in a little warm water.  Add white flour to make a thin batter, beat until smooth and set in a warm place until light.  When well risen stir in whole meal to make a dough just stiff enough to knead.  Knead until elastic then place it in the original bulk.  Flour the board and turn the risen dough out carefully, pat out one inch thick with the rolling pin and make into small rolls.  Place these rolls close together in the pan, brush over with milk and let rise until very light.  Bake in a quick oven.