One and a half qts. flour, 1 cup yeast, 1-2 cup sugar, .2 eggs, butter size of an egg, pinch of salt, and mix stiff with warm milk. Set in a warm place until very light, then knead in the form of biscuits, place on buttered tins, and when very light bake in a quick oven. Mrs. B. McAdams.

Rusks

One cup of bread sponge, 1-2 cup of sugar, 1-4 cup of butter, 1 egg, a little salt and flour enough to make a batter that will spread. Let it rise until light, add 1-2 cup of seeded raisins, and spread in a buttered baking pan. W|hen light sprinkle with sugar, cinnamon, and small bits of butter and bake slowly. Mrs. F. E. Hardy.