Put in a pan a large tablespoonful of butter, a small cupful of sugar, a small cupful of yeast and a large cupful of new milk, then sift in a sifter of flour but do not stir it; let stand over night. In the morning add enough flour to knead well; let rise again, and about an hour before you want to bake, roll into buns with the hand; let rise an hour and bake twenty minutes. When done brush over with syrup and water. Currants may be added.

Mrs. W. S. Pierson.

Buns

One pt. milk, one large spoonful butter, one of lard, one egg, little salt, one cupful sugar. Mix, let come to a boil, and when cool add one cupful of yeast or three-fourths cake compressed yeast, and one cupful of raisins. This is prepared at supper time. When light stir in flour to make quite thick; let stand over night. Knead in flour to make stiff, rise again and make into rolls. These will be ready for luncheon.

Mrs. W. L. WeymaNN.

Sweet Buns

3lbs. of bread sponge,

1/4 pt. of milk (luke warm), 2 eggs,

4ounces of butter. 4 ounces of sugar, Rounding teaspoonful salt,

Even teaspoonful mace, or nutmeg grated.

Add flour and mix together to a soft dough. Let it get very light, then mould into buns. Let it get real light again and bake in a very moderate oven. E. ReiNhardt.

Graham Buns

1 large cupful of buttermilk,

1 teaspoonful of soda,

1/2 cupful of sugar,

2/3 cupful of white flour,

1 teaspoonful of salt. Enough graham flour to make a stiff batter. Bake in hot gem pans. This amount fills pans once.

Miss Breese.