Pass saltines or other dry, unsweetened crackers. MILK BREADS AND BISCUITS =Parker House Rolls= 2 cups scalded milk (skim) 3 tablespoons butter 1 teaspoon salt 1 yeast cake dissolved in ¼ cup lukewarm water Dissolve yeast in water, melt butter, combine all ingredients except flour. Add 3 cups flour gradually, beating vigorously. Let rise till light; cut down and knead in 2½ cups flour. Cover and allow to rise until three times original bulk. Roll ½ inch thick. Cut, spread half with butter and fold over. Put in buttered tins to rise, placing 1 inch apart. Bake when light in a hot oven 15 to 20 minutes. =Popovers= 1 cup flour ¼ teaspoon salt 2 eggs ½ teaspoon melted butter 1 cup milk Beat eggs thoroughly. Add gradually, while beating, the milk and flour, to which salt has been added. Add butter and beat two minutes with Dover egg beater. Put a half teaspoon of butter in hissing hot iron gem pans. Fill half with batter and bake thirty minutes in a hot oven. Serve immediately. =Boston Nut Bread= ½ cup molasses 1 teaspoon soda 2 cups sour milk 2 cups graham flour 1 teaspoon salt ½ cup sugar 1 cup chopped nuts 1½ cups white flour Mix and sift all the dry ingredients. Add molasses to the milk and combine this gradually with the dry materials. Add the nuts. Half fill baking powder cans, with oiled cover, and let stand one-half hour. Bake three-quarters of an hour in moderate oven. =Sour Milk Biscuit= 1 qt. flour 1 teaspoon soda 1 teaspoon salt 1 teaspoon sugar 2 tablespoons butter Sour milk to moisten (about 1½ cups) Sift dry ingredients together, cut in butter with knife, add milk to make a stiff dough. Roll out thin and bake in hot oven. Serve with honey or maple syrup. =Gingerbread= 4 tablespoons butter ½ cup sugar 1 egg ½ cup molasses 2 teaspoons cocoa ½ cup sour milk 1¾ cups flour ¾ teaspoon soda 1 teaspoon ginger 1 teaspoon cinnamon ¼ teaspoon salt 1 teaspoon allspice