If made quite small, 70 rolls may be made from this dough.
To cause rolls of any kind to have a rich, brown glaze, when baked, before placing the pan containing them in the oven, brush over the top of each roll the following mixture, composed of--yolk of 1 egg, 1 tablespoon of milk, and 1 teaspoon of sugar.
"GRANDMOTHER'S" FINE RAISED BISCUITS 1 quart scalded milk (lukewarm).
3/4 cup of butter, or a mixture of butter and lard.
1/2 cup of sugar.
1 teaspoonful of salt.
2 Fleischman's yeast cakes.
Whites of 2 eggs.
Flour.
Quite early in the morning dissolve the two yeast cakes in a little of the milk; add these, with one-half the quantity of sugar and salt in the recipe, to the remainder of the quart of milk; add also 4 cups of flour to form the yeast foam.

Beat well and stand in a warm place, closely-covered, one hour, until light and foamy.
Beat the sugar remaining and the butter to a cream; add to the yeast foam about 7 to 8 cups of flour, and the stiffly-beaten whites of the two eggs.
Turn out on a well-floured bread board and knead about five minutes.
Place in a bowl and let rise again (about one hour or longer) until double in bulk, when roll out about one inch in thickness.

Cut small biscuits with a 1/2 pound Royal Baking Powder can.
Brush tops of biscuits with a mixture consisting of yolk of one egg, a teaspoonful of sugar and a little milk; this causes the biscuits to have a rich brown crust when baked.
Place biscuits on pans a short distance apart, let rise until doubled in bulk; bake in a rather quick oven.
From this recipe was usually made 55 biscuits.

One-half of this recipe would be sufficient for a small family.
Mary's Aunt taught her the possibilities of what she called a "Dutch" sponge--prepared from one Fleischman's yeast cake.

And the variety a capable housewife may give her family, with the expenditure of a small amount of time and thought.
About 9 o'clock in the evening Mary's Aunt placed in a bowl 2 cups of potato water (drained from potatoes boiled for dinner).