Breakfast Rolls

One-half cup of white sugar, one cupful of butter, one cupful of yeast, whites of four eggs, beaten to a stiff froth, sixteen cupfuls of flour, four cupfuls of boiled milk. Melt the butter, have the milk blood-warm, and mix like bread; set in a warm place and rise over night; in the morning, add the beaten whites of the eggs, and sugar; shape into long rolls, rise one hour, and bake half an hour.

Maryland Bread

One quart flour, four eggs, one cup of butter, half a cup yeast, one teaspoonful sugar, four medium sized potatoes, and salt. Mix and work well - about eleven o'clock if for supper. It will be too soft to work after it has risen; bake in muffin tins, or drop with a spoon in cakes on the biscuit pan. Let it rise the second time before baking.

Graham Rolls

Cut off a piece of dough, when making Graham bread, and work in a tablespoonful of butter; make into long, narrow rolls, and allow them to rise for two hours; then, with a sharp knife, score each one longitudinally, and rub melted butter over the surface of each one. Bake in a moderate oven, quickened towards the last; cover closely with a damp towel for five minutes, and send to the table covered with a napkin.

Coffee Cake

One cup of melted butter, one and one-half cups sweet milk, one-half cup of sugar, one-fourth of a cake of compressed yeast, or one-half of home-made, three eggs; season with nutmeg or cinnamon. Mix as stiff as you would pound cake; set to rise over night, with all the ingredients well stirred in. In the morning, add teaspoonful of salt, stir well and put in a well greased dripping-pan; set to rise. In the same bowl you have stirred the cake, put one-half teaspoonful of flour, one tablespoonful of sugar; rub well together, and when the cake is light, brush it over with a pastry brush with melted butter, strew over the sugar crumbs, and if you like, some blanched almonds, or sprinkle with cinnamon. Bake in a hot oven. Serve with coffee for breakfast.

Graham Gems. (No. 1.)

One pint of Graham flour, one-half teaspoonful of soda and one of salt, rubbed well into the flour, add two teacups of sour milk, beat well, and heat the gem-pans very hot, so they will brown the minute you put them in. Bake in a very hot oven five minutes. Corn Gems are made in the same way.

Graham Gems. (No. 2.)

Two cups of sweet milk or water, one cup of wheat flour, three cups of Graham flour, three tablespoonfuls of sugar, lump of butter the size of an egg, three teaspoonfuls of Equity baking-powder, one egg. Beat the butter, egg and sugar together, until light; add the milk, next the flour, with the baking-powder; have your gem-pans very hot, and bake in a hot oven.

Johnny Cake. (No. 1.)

One teacupful of sweet milk, one teacupful buttermilk, one teaspoonful salt, one teaspoonful soda, one tablespoonful melted butter, enough meal to enable you to roll it into a sheet, half an inch thick. Spread upon a buttered tin, or in a shallow pan, and bake forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted butter. Repeat this five or six times until it is brown and crisp.