RAISED BISCUIT.--These may be made from dough prepared by any of the preceding recipes for bread. They will be more tender if made with milk, and if the dough is prepared expressly for biscuits, one third cream may be used. When the dough has been thoroughly kneaded the last time, divide into small, equal-sized pieces. A quantity of dough sufficient for one loaf of bread should be divided into twelve or sixteen such portions. Shape into smooth, round biscuits, fit closely into a shallow pan, and let them rise until very light. Biscuit should be allowed to become lighter than bread before putting in the oven, since, being so much smaller, fermentation is arrested much sooner, and they do not rise as much in the oven as does bread. ROLLS.--Well kneaded and risen bread dough is made into a variety of small forms termed rolls, by rolling with the hands or with a rolling-pin, and afterward cutting or folding into any shape desired, the particular manner by which they are folded and shaped giving to the rolls their characteristic names. Dough prepared with rich milk or part cream makes the best rolls. It may be divided into small, irregular portions, about one inch in thickness, and shaped by taking each piece separately in the left hand, then with the thumb and first finger of the right hand, slightly stretch one of the points of the piece and draw it over the left thumb toward the center of the roll, holding it there with the left thumb. Turn the dough and repeat the operation until you have been all around the dough, and each point has been drawn in; then place on the pan to rise. Allow the rolls to become very light, and bake. Rolls prepared in this manner are termed _Imperial Rolls_, and if the folding has been properly done, when well baked they will be composed of a succession of light layers, which can be readily separated. _French Rolls_ may be made by shaping each portion of dough into small oval rolls quite tapering at each end, allowing them to become light, and baking far enough apart so that one will not touch another. If, when the dough is light and ready to shape, it be rolled on the board until about one eighth of an inch in thickness, and cut into five-inch squares, then divided through the center into triangles, rolled up, beginning with the wide side, and placed in the pan to rise in semicircular shape, the rolls are called _Crescents_. What are termed _Parker House Rolls_ may be made from well-risen dough prepared with milk, rolled upon the board to a uniform thickness of about one forth inch; cut into round or oval shapes with the cutter; folded, one third over the other two thirds; allowed to rise until very light, and baked. The light, rolled dough, may be formed into a _Braid_ by cutting into strips six inches in length and one in width, joining the ends of each three, and braiding.