Minnesota Bolls

Rub one-half tablespoon of lard into one quart of flour.

Make a well in the middle and put in one-half cup of baker's yeast or one cup of home-made yeast, two teaspoons sugar, and one-half pint cold boiled milk.

Do not stir; let stand overnight.

In the morning knead well, and after dinner knead again.

Cut out, put in pans, and let rise until tea time.

Bake in a quick oven.

Rub two tablespoons of lard into two quarts of flour.

Make a hole in the middle and put in one pint of cold boiled milk, one-half cup of yeast, three tablespoons of sugar, and a little salt.

Let stand until morning without mixing.

Beat hard and let stand until noon.

Roll out and cut round, spread with a little butter, and fold over.

Put in the pan and let stand until ready to bake.

Two tea-cups raised dough, one tea-cup sugar, one-half cup butter, two well-beaten eggs, and enough flour to make a stiff dough.

Set to rise; when light, mould into high biscuit and let rise again.

Sift sugar and cinnamon over the top and place in oven.

Thicken one pint milk, three eggs, one cup butter, one cup sugar, and one coffee-cup potato yeast with flour and sponge overnight.

In the morning stir down, let rise, and stir down again.

When it rises, make into a loaf and let rise again.

Roll out like soda biscuit, cut, and put in pans; when light, bake carefully.

Or, for the second version, mix four cups dough, one-half cup butter, one cup sugar, and three eggs thoroughly, adding enough flour to mould easily.

Let rise, make into rather high and narrow biscuit, and let rise again.

Rub the tops with a little sugar and water, then sprinkle dry sugar over them.

Bake twenty minutes.