on well-greased tins, brushing the rolls with shortening. Let rise for
twenty minutes and then wash with egg and bake in a hot oven.


FINGER OR SANDWICH ROLLS

Use the Parker House roll dough, cutting it into pieces one and
one-half ounces in weight. Mould into balls and then set on a board
and cover for ten minutes to let spring. Now mould into finger shapes
and place on greased pans and proceed as in Parker House rolls.


FLUKES

Prepare as for finger rolls, pointing the dough at both ends by
rolling into a shape similar to a sweet potato.


BRAIDS

Break off pieces of the dough three-quarters of an ounce in weight and
then mould into balls and let spring for five minutes. Now mould out
into rope-shaped pieces a little longer than a lead pencil. Fasten the
three pieces together and then plait. Process as for finger rolls.


RUSK OR TEA BISCUITS

Prepare dough as for Parker House rolls, cut and form in small-sized
balls, cover, and let rise ten minutes. Now, round up by rolling