When mashing potatoes tor dinner, put a tablespoonful of it into one pint of the water they were boiled in, and set aside till bed-time; then strain it through a colander, add one pint of milk, one large spoonful nice lard, one large spoonful white sugar, one teaspoonful salt, one penny-worth of yeast, and flour to make a stiff batter. Leave it in a moderately warm place. In the morning add flour enough to make a soft dough, working it well. Let it rise again, roll out half an inch thick, cut into round cakes, fold together, drawing a buttered knife through as you fold them. Let them rise again for half an hour, or till light, bake in a quick oven from fifteen to twenty minutes. In cold weather the milk should be lukewarm; in hot weather the milk should be scalded and cooled. The potatoes must be pared before boiling, and the kettle in which they are boiled must be perfectly clean.

English Rolls

Two pounds of flour, two ounces of butter, three tablespoonfuls of yeast, one pint of warm milk; mix well together, and set in a warm place to rise; knead, and make into rolls. Bake twenty minutes.

French Rolls

Into one pound of flour, rub two ounces of butter, and the whites of three eggs, well beaten; add a tablespoonful of good yeast, a little salt, and milk enough to make a stiff dough, cover and set in a warm place till light, which will be in an hour or more, according to the strength of the yeast; cut into rolls, dip the edges into melted butter to keep them from sticking together, and bake in a quick oven.

Cinnamon Rolls

Take a piece of pie-crust; roll it out; cut it in narrow strips; sprinkle cinnamon over it; roll it up tight; put it in a clean tin pan, which has been well oiled with butter; brown nicely and bake; then serve on the table.

Breakfast Rolls

Two quarts flour, one tablespoonful sugar, one tablespoonful butter, one-half cup yeast, one pint scalded milk, or water, if milk is scarce, and a little salt, set to rise until light; then knead until hard and set to rise, and when wanted make into rolls; place a piece of butter between the folds, and bake in a slow oven.

Potato Rolls

Boil four good sized potatoes, with their skins on; squeeze them in a towel, to make them dry and mealy, then remove the skin and mash them perfectly smooth, with a spoonful of butter and a little salt; add the yolks of three eggs, well beaten, and stir into the potatoes, then add one pint and a half of milk, and a large spoonful of yeast; beat in flour enough to make a stiff dough; set it to rise, and when risen, make it into cakes the size of an egg; let them rise again, and bake a light brown.

Vienna Rolls

One quart of milk, one-half teaspoonful salt, three teaspoonfuls baking-powder, one teaspoon lard, one pint of milk. Mix into a dough easily to be handled without sticking to the hands; turn on the board, and roll out to the thickness of half an inch, cut it out with a large cake-cutter, spread very lightly with butter, fold one-half over the other, and lay them in a greased pan without touching; wash them over with a little milk, and bake in a hot oven.