down. Turn over and let rise for one hour. Now turn out on moulding
board and cut into loaves. Shape between the hands and place on the
moulding board and cover. Let spring for ten minutes and then shape
for pans. Place in well-greased pans and brush the tops of loaves with
melted shortening. Let rise forty minutes. Bake in hot oven.


PARKER HOUSE ROLLS

Place in a bowl

Three tablespoons sugar,
One and one-half teaspoonfuls salt,
Four tablespoons shortening.

Scald and pour into the bowl

One and one-half cups of milk.

Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble
in one yeast cake, stirring until thoroughly dissolved, then add

Six cups of sifted flour.

Knead to smooth elastic dough; clean out the bowl and grease
thoroughly, place in the bowl and press firmly against the bottom,
turn over; then cover and set aside to rise for three and one-half
hours. Punch or knead down, turn over and let rise one hour. Now turn
out on moulding board and shape like a long French loaf, and with
scissors or French knife cut into pieces the size of a large egg. Roll