FRENCH ROLLS
Made by rolling dough between the hands into small oval shapes about a finger long, tapering at each end, and put together in pairs; or rolling into egg-shaped pieces and cutting them half through the middle. Another shape is first a ball, then cut it half through each way, top to bottom, and right to left. Long rolls are shaped and cut across in slanting cuts; or the whole mass of dough is rolled under the hand and made into a large ring, pinching the ends together; then cut half way through, two inches apart, with a pair of scissors. A knife dipped in melted Cottolene keeps these cuts from coming together.