Potato Rolls

Four large potatoes boiled, and mashed through a cullender, one quart of flour, three ounces of butter, three eggs beaten light, one coffee cup full of yeast, one teaspoonful of salt, one of white sugar.

Sift the flour. Put it in the bowl it is to rise in. Mash the potatoes while hot into it, and work them in with the butter, until quite smooth. Add the eggs, then the salt and sugar, and the yeast. Knead well on the board, as you do bread, and set it to rise. In summer, set it at twelve o'clock for tea; in winter, at eleven o'clock. About an hour before tea, turn it out on the board dredged with flour. Don't work it at all, but flour lightly, and roll it out, half an inch thick. Cut in rouud cakes, and set it to rise in the pan they are to be baked in without touching. Bake like rolls. They are done in fifteen minutes.

Brandon Corn Bread

Take two teacups of small hominy. Boil it well, and while hot, stir in a tablespoonful of butter. Beat four eggs very light, stir them into the hominy, add gradually a pint of milk and half a pint of white corn meal. The batter should be about as thick as boiled custard.

Bake for one hour in a deep pan, to allow for rising, and with a good deal of heat at the bottom. Either rice or hominy can be used in this recipe.

Batter Bread

Five eggs, one quart of milk, one pint of flour, as much meal as will make it a thick batter; one spoonful of lard.

Crumpets

One quart of warm milk made into a batter, with the yolks of three or four eggs. A piece of butter the size of a walnut, a little salt, about two spoonsful of good yeast. Beat well together and set to rise over night for breakfast. The batter must be rather thicker than pancake batter. The griddle for baking made pretty hot, and well greased.

They are quite good made of bread in the morning, if you make it of the proper consistency, with warm milk and eggs. Set it in a warm place, and they will soon rise, and require no extra yeast. The more they are beaten the better.

Ratcliffe Rusks

Two teacupsful of potatoes, mashed through a cullender, four eggs beaten light, one teacupful butter, one of milk, two of yeast, one pound white sugar, and flour enough to work it out. Warm the butter and milk together. Lastly add the yeast, and set to rise at night. Work it out next morning into rolls Set it to rise before baking. Cover with white of egg, sugar and cinnamon. If compressed yeast, use one-half cake.

Rusks

Two quarts flour, six eggs, three-quarters of a pound sugar, one-half pound butter, one pint milk. Flavor with cinnamon or nutmeg. White of egg, sugar and cinnamon over the top. One teacup liquid yeast, or one-half cake compressed.

Bath Rusks

Seven eggs, one pound sugar, one ounce butter, one pint new milk warmed with the sugar. Make into a batter the consistency of flannel cakes, with one cup of yeast, or one-half cake compressed yeast. Let it rise six hours. Make a dough not very stiff. Set to rise again, and make into rolls. Egg, sugar and cinnamon on top. Flavor with nutmeg or cinnamon. This quantity will take about five pints of flour, and makes a great amount.