1/2 c. boiling water
4 tbsp. butter
4 tbsp. lard
1/2 c. ice water
1 tsp. salt
4 tbsp. sugar
1 cake yeast
1 egg
4 c. flour

Mix boiling water, lard and butter and let stand until fats have melted. Cool, add ice water, salt and sugar. Crumble yeast and add lukewarm water and let stand 5 minutes. Add to fats mixture, eggs and 1/2 of flour and beat for 2 minutes. And add the rest of the flour. Shape into ball and place in a greased bowl. Cover with waxed paper and store in ice box. This will keep for weeks.

When rolls are desired, pinch off bits of dough and roll into rolls two-third inches diameter. Put 3 or 4 rolls in greased muffin pans and let it rise 3 hours or until double in size. Bake 12 minutes in moderate oven. Serve at once.