Parker House Rolls

1 cake yeast
1 pint milk, scaled and cooled
2 tablespoonfuls sugar
4 tablespoonfuls lard or butter, melted

3 pints sifted flour
1 teaspoonful salt.

These delightful little "individual Breads" are among the most popular of rolls.  The name denotes the shape into which you mould them before the last lightening.

Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints of flour.  Beat until perfectly smooth.  Cover and let rise in a warm place one hour, or until light.

Then add remainder of flour, or enough to make a dough, and the salt.  Knead well, or "throw and roll" as shown here.  Place in greased bowl.  Cover and let rise in a warm place for about one and one half-hours, or until double in bulk.

Roll out one-fourth inch thick.  Brush over lightly with melted butter, cut with two-inch biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocketbook shape.

Place in well-greased, shallow pans one inch apart.  Cover and let rise until light — about three-quarters of an hour.  Bake ten minutes in hot oven.

The crowning touch is a good dinner.