quickly between the hands to form a round ball, set on moulding board
and let rise for ten minutes. Flatten out, using small rolling pin or
palm of hand, brush with shortening, fold pocketbook style and set on
well-greased baking sheet two inches apart to rise for twenty minutes;
bake in hot oven for fifteen minutes, brush with melted shortening as
soon as removed from oven.


RASP ROLLS

Prepare dough as for Parker House rolls, cutting dough in pieces the
size of a small orange; round up between the hands, place on moulding
board and cover for five minutes. Now roll on moulding board to form a
ball, using the palm of the hand; place on well-greased baking
sheet; let rise twenty-five minutes, bake in moderate oven twenty
minutes--cool, rub each roll over grater to rasp, removing a light
coating of the crust.


LUNCHEON ROLLS

Prepare dough as for Parker House rolls and cut in pieces the size of
small egg; round up and cover and let rise ten minutes, roll between
the board and hands, forming points on end of rolls. Finish as for
Parker House rolls.


RICH PARKER HOUSE ROLLS

Scald one pint of milk, adding