1 quart flour.

3 cups milk, slightly warmed.

3 eggs - whites and yolks separate.

5 cup of butter, rubbed with the sugar to a cream, and flavored with 1 saltspoonful nutmeg.

1 gill yeast.

Make a sponge of milk, yeast, an d enough flour for rather thick batter. Let it rise over night. In the morning add the rest of the flour. The dough should be quite soft. Work in the eggs, butter and sugar. Knead well, and set to rise where it will not "take cold." When light, mould into rolls. Set close together in a baking-pan, and bake about twenty minutes. Glaze while hot with white of egg, in which has been stirred - not beaten, a little powdered sugar.

Susie's Rusk. (No. 2.)

1 quart milk. 1/2 cup yeast. Flour for thick batter.

Set a sponge with these ingredients. When it is very light, add,

1 cup butter rubbed to a cream, with

2 cups powdered sugar.

3 eggs - well beaten.

Flour to make soft dough. Knead briskly, and set to rise for four hours. Then make into rolls, and let these stand an hour longer, or until light and " puffy," before baking. Glaze, just before drawing them from the oven, with a little cream and sugar.

Rusk are best fresh.