PARKER HOUSE ROLLS.
One quart flour, one ounce lard, one-half pint milk, one-half gill yeast, one-half tablespoon sugar, one-half teaspoon salt. In the evening put the flour in a bowl; put the salt and lard in the milk, and warm until the lard is melted. When the milk is lukewarm, add the yeast; mix well, and pour into the centre of the flour. Do not stir it. Cover and leave it in the cellar. In the morning work it thoroughly and let rise; two hours before tea, roll it out two-thirds of an inch thick; cut with a tin cutter four inches across. With a feather coat half of the top with melted butter, and lap it nearly over the other half. Then draw them out a little, to make them roll-shaped; lay them apart in buttered pans, and when light bake.
Mrs. Miller.