French Rolls.—Sift a teaspoonful of salt with a quart of flour, and work it all to a dough with two eggs, a table-spoonful of lard, two tablespoonfuls of yeast, and enough milk to make it all a nice dough. Work this all well together, then leave it to rise in a warm corner till the morning, when you work it well again, divide it into rolls, and place them in proper French roll tins; let these rise again for a little, then bake in a quick oven. Mind these do not burn on the top, as they are apt to do, for then they must be rasped, which does not improve their appearance. These rolls are very good, but the inner dough is anything but digestible, so most housewives remove it in one piece if possible, the pieces being then torn apart into small divisions with two forks, baked till crisp, and served as the well known “Pulled bread.” The light crumb of any bread may be used in this way, but the French roll crumb is perhaps the nicest.