BUCKWHEAT BREAD.

Three cups of milk, one-half cup of butter or butter
and lard mixed, one-half cup sugar, a little salt, enough
self-raising buckwheat to make a moderately stiff dough.
Bake in a good oven for one-half hour. ,

KOPECKS.

One pint flour, two tablespoons butter, two eggs, salt,
enough milk to make a stiff dough. Drop from a spoon
about two inches apart. Bake in a quick oven.
Taste of it first.

TOMATO BOUILLON.

Into a saucepan put one can of tomatoes, one-half a
bay leaf, one scant teaspoonf ul of salt, a dash of cayenne,
two sprigs of parsley, one-half of an onion cut in thin
slices, four cloves and one pint of water. Heat slowly
and simmer for half an hour, taste to see if well seasoned,
then strain through two thicknesses of wetted cheese
cloth. Return to the fire and when boiling add one
tablespoonful arrowroot dissolved in cold water. Stir
until thickened and simmer six minutes. Serve in cups.