Rolls.

In a bowl put one tablespoon of butter or lard, one tablespoon of sugar, one teaspoon of salt, and one pint of scalding hot milk. When cool, if to rise over night, add one-quarter yeast cake, softened in a little water, and three cups of flour. In the morning, or when light, add to this sponge about three cups more of flour, or enough to knead. Let rise till double in bulk. Then shape, put in pans, rise again, and bake.

Crumpets Or English Muffins.

Mix like rolls without adding the second lot of flour. Bake in muffin rings on a hot griddle, and turn when half done. The muffins may be made a little stiffer and be shaped with the hands.

Raised Muffins.

Mix and rise like rolls without adding flour the second time. When light add two or three eggs, yolks and whites beaten separately. Bake in gem or muffin pans.

Quick Bread

Use the same proportions as for rolls, but increase the quantity of yeast, using two or three cakes. Thus it may be made and baked in two hours.

Bread Sticks.

Use well-risen yeast dough, that which is made with milk preferred. Shape in small balls, then roll into sticks a foot long. Do not let them touch each other in the pan while rising. Bake till crisp.

Swedish Rolls.

Take enough dough to make one small loaf, roll onequarter of an inch thick, spread with two tablespoons of soft butter, sprinkle with one-fourth cup of sugar mixed with one saltspoon of cinnamon and a few currants or raisins. Roll like jelly cake, cut in one-half inch slices, lay flat in a pan, rise till double in size, and bake.

Mush Muffins.

One cup of milk, scalded, one cup of hominy, oatmeal, or other cooked cereal, one teaspoon of butter, one tablespoon of sugar, one-half teaspoon of salt, one-quarter of a yeast cake, about one pint of flour. Mix thoroughly, let rise over night, or till very light, then beat well, put in gem pans. Let them rise till double in bulk, and then bake for about one-half hour.

Squash or Potato Rolls

One cup of scalded milk, one tablespoon of butter, one or two tablespoons of sugar, one-half teaspoon of salt, one cup of sifted squash or sweet or white potato, one-fourth to one-half yeast cake. Mix with three to four cups of flour, or till stiff enough to knead. When smooth let it rise till double, then shape, rise, and bake like ordinary rolls. Or less flour may be used and the mixture baked in muffin pans.