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2 cups scalded milk

¼ cup butter

¼ cup sugar

1 teaspoon salt

1 yeast cake dissolved in Flour

1 egg

Yolks 2 eggs

Whites 2 eggs

¾ teaspoon vanilla

¼ cup lukewarm water

Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.

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½ cup scalded milk

½ teaspoon salt

2 yeast cakes

¼ cup sugar

¼ cup melted butter

3 eggs

Flour

Dissolve yeast cakes in milk; when lukewarm, add salt and one cup flour; cover, and let rise until very light; then add sugar, butter, eggs unbeaten, and flour enough to handle. Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two inches apart; let rise again and bake twenty minutes. When cold, cut diagonally in one-half inch slices, and brown evenly in oven.