Two coffeecups bread dough, two eggs, one cup sugar, spices, a few currants; mould like rusk and let them rise before baking.

Buns

M.

Take one large coffeecup of warm milk, one-quarter cake of yeast and salt; make sponge; let rise; when light work into a dough, adding one-half teacup of sugar one egg, butter twice size of an egg; let rise; roll into a sheet; butter it; cut into strips three inches wide and six inches long; fold, not quite in the middle ; let rise again and bake; when in a dough, if it rises before you are ready, push it down. Excellent.

Rusks

Mrs. P. B. Ayer.

To one tumbler of warm milk add a half gill of yeast, three eggs and a coffeecup of sugar beaten together, two ounces of butter rubbed into flour, of which use only enough to enable you to mould it; let it rise over night; when very light, roll and put on tins to raise again, after which bake in a quick oven twenty minutes.

Rusks

Milk enough with one-half cup of yeast to make a pint; make a sponge and rise; then add one and a half cups of white sugar, three eggs, one-half cup of butter; spice to your taste; mould, then put in pan to rise. When baked, cover the tops with sugar dissolved in milk.

Soda Biscuits

M.

To each quart of flour add one tablespoon of shortening, one-half teaspoon of salt, and three and a half heaping teaspoons of Price's Cream Baking Powder; mix baking powder thoroughly through the flour, then add other ingredients. Do not knead, and bake quick. To use cream tartar and soda, take the same proportions without the baking powder, using instead two heaping teaspoons cream tartar and one of soda. If good they will bake in five minutes.

Baking Powder Biscuits

Mrs. M. G. Adams.

One quart flour, two teaspoons baking powder, one tablespoon butter (or lard), rubbed well together; mix with cold water, stirring quickly with a knife ; when well mixed add flour enough to mould out smoothly; roll about an inch thick, cut with a tumbler or tin cutter, place in pan and bake quickly in a well heated oven. If made properly they will be as light and white as foam.

Cream Biscuits

Mrs. A. M. Gibbs.

Three heaping tablespoons of sour cream; put in a bowl or vessel containing a quart and fill two-thirds full of sweet milk, two teaspoons cream tartar, one teaspoon of soda, a little salt; pour the cream in the flour, mix soft and bake in a quick oven.