2 cups scalded milk, 3 tablespoons blltter, 2 tablespoons sugar, "TilE SETTLEMENT" COOK BOOK ROLLS. Take Bread dough, page 28, when ready to ~hapc into loa\'es, and make a long, even roll. Cut into small evell pieces, and shape with thumb and fingers into round balls. Set close together ill a shallow pan, let raise until double the bulk, and bake in hot oven from tell to twenty minutes. If crusty rolls arc desired, set f::.r apart in a shallow pan, bake well, and cool in draft. CRESCENT ROLLS. Take Bread dough, page 28, or Kuchen dough, page 311,an... when well risen, toss on Homed baking .board, roll into a square sheet ~ inch thick. Spread with melted butter, :.nd Ctlt into 6 inch squares, then cut each square into two equal parts through opposite corners, thus forming two triangles. Roll over and over from the longest side to the opposite corner and then shape the rolls into half moons or crescents. Place in floured or greased pans, rather far apart brush with beaten yolk to which a little cold water has been added anc! "prinkle tops of crescents or horns with poppy seed. Set in warm place to rise anc! when double its bulk, bake in hot oven until brown and crusty. BREAD STICKS I cup scalded milk, I yeast cake, ~ cup butler, 1 egg (white), 10 tablespoon sugar, 314 cups flollr, o teaspoon salt. Add butter, sugar and salt to milk: when lukewarm add yeast cake, white of egg well beaten, and Oour. Knead. let rise, roll. shape anti 5i7.e of a lead pencil. Place in floured pan, far apart. bntSih tops with beaten yolk of ern?: and sprinkle with poppy ~eed (if desired). Let raise and bake in hot oven until brown and crisp. PARKER HOUSE ROLLS. I teaspoon salt, 1 ounce compressed yeast. }'4' cup lukewarm water, 50 CtlpS flour. Add hutter, ~\1g'ar and salt to milk: when htk"warm, add yeast dissolved in the lukewarm water, aile! 3 cups of !lour. Beat