Risen Muffins.

Three eggs, 1 cooking spoon of yeast, 2 teaspoons of sugar, 1/2 pint of milk, 1 quart flour, 1 teaspoon of salt, butter and lard, each size of an egg. Beat together eggs, yeast and sugar, then milk and the sifted flour, and lastly the melted butter and lard. Rise overnight. Beat once or twice in the morning, and half fill muffin cups and set to rise. The dough should be stiffer than pound cake. The success of these muffins depends on the beating you give them in the morning before they rise the second time.

For Sally Lunn use the same batter and bake in a large mould.

Beaten Biscuits.

One quart of flour, 1 heaping teaspoon of salt, 3 gills of milk, 2 heaping tablespoons of butter and lard mixed. Work thoroughly all the grease into the flour, and mix with the milk into a stiff dough. Put through a biscuit break for 15 minutes, then beat until they blister. Roll, cut, and bake in a moderate oven.

Waffles Without Eggs.

One quart of flour, 1 pint of milk, I tablespoon of butter, a pinch of salt, 1 tablespoon of yeast. Warm the milk and butter and mix with the flour, then beat in the yeast and set to rise. Fry in waffle irons.

Brown Bread.

One quart of brown flour, 1 egg, I cup of yeast, 1/2 cup of molasses, butter size of an egg. Mix as for light bread the night before and bake in a loaf the next morning.

Quick Sally Lunn.

One quart of flour, 1/2 cup of butter, 3 eggs, 1 cup milk, 3 teaspoons of baking powder, 2 tablespoons of sugar. Mix as you would any other Sally Lunn batter and bake at once in a rather quick oven.

Palias Royal Biscuits.

One pound of eggs, 1 pound of sugar, 1/2 pound of flour. Beat whites and yolks separately. Then stir together; add sugar and the grated rind of 1 lemon and the flour. Drop in square tins, sift pulverized sugar over them and bake in a quick oven.

Juliet's Pop-Overs.

Beat 2 eggs without separating them ; add 1 cup of milk. Put 1 cup of flour into another bowl, and add to it gradually the eggs and milk. Beat until smooth, and strain the batter through a strainer. Put at once into hot greased gem pans, and bake in a moderate oven 45 minutes. They should swell in baking to four times their original bulk.

Luncheon Gems.

Separate 2 eggs, add to the yolks 1/2 pint of milk and 1 cup of cooked rice which has gotten cold. Beat well and add 1/2 teaspoon of salt, 1 teaspoon of baking powder and 1 cup of chopped dates. Sift into this 1 1/2. cups of flour and the whites of the eggs. Bake in gem pans and serve hot.

Fruit Loaf.

One pound of flour, 2 ounces of lard, 2 eggs, 2 ounces of sugar, 1/2 pint of milk, 1/2 teaspoon each of ground allspice, cloves and cinnamon, 1/4 pound of seeded raisins, 1/4 pound currants, 1/4 pound of blanched almonds, cut in half. Make a dough as for loaf bread, using all ingredients except the fruit. Put down to rise, and when double its size, work a second time and add the fruit. Put down to rise again, and bake in a loaf when it has risen to twice its bulk. It takes longer than loaf bread to rise and to bake.

Cinnamon Buns.

Take any good loaf bread dough and, after the first rise, roll out on the biscuit board and sprinkle well with pulverized sugar and cinnamon. Spread thickly over the top a good coating of sweet butter. Now strew on this a cup of currants and another of sifted sugar and cinnamon. Roll in a lengthwise piece and cut in pieces an inch thick. Place the buns in a pan so they touch, and let them rise well a second time. When ready to bake, butter the top and dust with sugar, and bake as other bread.

Powder Biscuit.

One quart of flour, 1 teaspoon of salt, 3 teaspoons of baking powder, 1 tablespoon of lard, 1 pint of sweet milk. Sift together flour, salt and powder. Run in the lard as for pastry, and add the milk, working as little as possible to mix thoroughly. Flour the rolling board. Roll and cut about an inch thick. Bake in quick oven.

Thin Biscuits.

Two quarts of flour, i pint of sweet milk, yolks of 3 eggs. Mix well and roll as thin as possible. Cut with a round cake cutter, and roll each biscuit again as thin as a wafer. Stick with a fork and bake as you would any other biscuit.

Potato Rolls.

One and a half pounds of Irish potatoes, 6 ounces of lard, 1 1/2 pounds of flour, 1 1/2 gills of yeast, 1 egg, a good teaspoon of salt. Prepare the potatoes as for table use, and when cold break in them the egg. Stir in the lard and yeast, also the salt. Work in the flour and let it rise. When light put on the board and mould into rolls, and let it rise again. Bake as you would other bread.

Buckwheat Cakes.

Three-fourths of a pound of buckwheat, 1/4 of a pound of cornmeal, 1 teaspoon of sugar, 1 1/2 pints of milk, nearly a gill of yeast, salt. Beat well together and let rise overnight. Fry cakes the next morning without stirring down. Eat with maple syrup or a burnt molasses sauce.

Royal Corn Bread.

One pint cornmeal, 1 pint boiling water, 1 pint boiling milk, 6 eggs (beaten separately), 1 teaspoon salt. The batter will be thin and light before baking. Use a deep pan to bake it in. To be used as soon as taken from the oven.