The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

¾ in. in diameter, cut into 3 in. lengths and set in ice box to rest. Bake in a moderate oven with steady heat until the rolls will not yield to pressure between the thumb and finger and are of a delicate brown. If preferred, the water may be poured over the flour and the dough kneaded the same. The dough may rest before being rolled out. The yolk of a hard boiled egg rubbed into each pint of flour makes more tender rolls; or one beaten raw yolk may be added to each ¾ cup of water. =Nut Rolls= Add ¾-1 cup of nut meal to water in plain rolls recipe. =Cream Rolls= Mix rich cold cream and graham flour together quickly. Press together without kneading, rest for 2 hrs. or more, shape into rolls and bake, or put on ice again until ready to bake. Rolls may be kneaded, and if kneaded at all should be kneaded thoroughly. Cocoanut cream may be substituted for dairy. =★ Shortened Rolls= The quantity of oil required will depend entirely upon the quality of the flour, but for ordinary graham flour take ⅓ cup of oil to each pint of flour; to a good spring wheat flour not more than ¼ cup. Rub the oil into the salted flour, add ice water for moderately stiff dough, press into a mass and set to rest, unless preferring to knead. Finish the same as cream rolls. ⅓ white flour may be used with the graham. =Fruit Rolls= Roll shortened dough ¼ in. thick. Cut into strips 2½-3 in. wide, put a strip of halves of stoned dates, pieces of nice fresh figs or a roll of seeded and ground raisins along the length of the dough a little one side of the center; slightly moisten the edge of the dough farthest away from the fruit, lap the edge nearest, over the fruit and roll it up in the dough, leaving a long roll with the fruit in the center; roll over and over until the edge of the dough is well fastened down; cut