Rye Crisps

One cupful of rye meal and one half cupful of white flour. Sift into a bowl with one teaspoonful of baking powder and mix thoroughly with one third of a cupful of finely minced beef suet. Add half a teaspoonful of salt, and enough milk to make a soft dough that may be easily handled with a spoon. Have well-buttered muffin-tins piping hot. Fill them two-thirds full and bake quickly in a very hot oven. They should be done in from twelve to fifteen minutes.

Sally Lunn

Four cupfuls of sifted flour, four eggs, beaten separately, one cupful of milk, one cupful of melted butter and lard, equal parts, one tea-spoonful of salt, two heaping teaspoonfuls of baking powder. Mix, adding the whites the the last thing. Bake in muffin-rings.

Scones

Spread a rich biscuit or muffin dough in a well-buttered pan, mark deeply into squares, brush with the yolk of an egg, and sprinkle with sugar.

Snow Balls

Make a batter of one cupful of cream - the top of milk will do nicely - two tablespoonfuls of sugar, the yolks of four eggs, a heaping tea-spoonful of baking powder, and flour enough to mix. Add the whites of the eggs last, beaten to a stiff froth. Fill buttered cups two thirds full, and bake in a hot oven.

Scotch Scones

Four cupfuls of sifted flour, one cupful of buttermilk, one tablespoonful of butter, one tablespoonful of sugar, one half teaspoonful of baking soda, and one half teaspoonful of salt. Rub the butter into the flour, add the sugar and salt, stir the soda into the buttermilk, and mix with the flour. Roll into a thin sheet, cut into triangles, and bake about thirty-five minutes on a floured tin. Just before they are done, rub a cloth dipped in milk over the tops and put back into the oven to glaze.

Note. - Sour milk may be made from fresh by keeping the milk some hours in a warm place, or, more quickly, by adding a little lemon-juice or vinegar to the amount of milk required.

Raised Breakfast Breads

Although many recipes included in this section may seem, at first glance, to be unsuitable for breakfast on account of the length of time taken for rising, there are ways in which the time can be considerably shortened.

A competent authority says that any mixture for rolls or muffins can be made ready for its second rising at night, and kept over night in any place where the dough will not freeze, or where the temperature is not so high as to cause too rapid rising and consequent souring of the dough.

Moreover, rolls or muffins may be baked in the afternoon until done thoroughly, but not brown, wrapped in a cloth, and put away in a cool place. In the morning, they need only to be rubbed with melted butter and set into a hot oven for a very few moments. They will come out crisp and flaky, and free from all objections on the score of indigestibility. Bread twice baked is always much more digestible than fresh bread.

Brioche, the most delicious of all hot breads needs to stand in the refrigerator over night, and the second process is a quick one when the paste is once made. The paste -will keep a week or more in a very cold place, and be the better for it. It is a French dough, for which many complicated recipes are given, but the following will be found satisfactory, and not difficult after one or two trials.