LAPLANDS.

Half a pint of flour, half a pint of rich milk, a
quarter of a teaspoonful of salt, three eggs beaten
separately and very light. Mix the flour, salt and
milk together, then the yolks of eggs, and lastly the
whites of eggs beaten to a stiff froth. Have a gem
pan very hot, butter well and fill with the batter and
bake in a quick oven twelve to fifteen minutes. This
quantity will make fourteen gems.

ENGLISH MUFFINS.

Half a pint of hot milk, half a pint of hot water,
half a yeast cake, an even teaspoonful of salt and
one of sugar, and about a pound and a half of white
flour. Dissolve the yeast cake in a little tepid water
and add to the batter when lukewarm. The milk
and water mixed must be stirred into the flour while
hot. Beat the batter very hard, ten or fifteen min-
utes; it should be a soft dough. Set to rise over
night. Flour the board well, drop the dough in large
spoonfuls in the flour, flatten with the hands and
form into shape. Let them rise on the board in a
warm place, and when light bake on a griddle,
heated only half as hot as for griddle cakes. Flour
the muffins and bake slowly on one side six minutes,
then turn and bake the same on the other side. They
are very nice split and toasted and buttered immedi-
ately and put together again.

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NORWEGIAN ROLLS.

Two pounds and a half of flour, a pint and a half
of milk, half a pound of butter, six ounces of sugar,
one even teaspoonful of cardamom seeds pounded fine,
and one cake of compressed yeast. Melt the butter
in the milk, mix the sugar, flour and cardamom
together and stir the butter and milk into it with
the yeast cake dissolved in a little milk, mix thor-
oughly and set to rise. When it is nicely raised, roll
out the dough and cut with a biscuit-cutter, put in
pans to rise again, if they can be raised over steam
it is better. When light bake in a quick oven. If
zwieback are wanted, cut the biscuit in half when
cold and set them in the oven to brown. If wanted
very nice, brush each half over with white of egg and
sprinkle with sugar and chopped almonds. The car-
damom seed may be omitted if not liked.

RICE MUFFINS.

Boil a scant half cup of rice in salted water half
an hour, drain well, and measure out four heaping
tablespoonfuls of it into a mixing bowl. Stir into it
while hot a heaping tablespoonful of butter. Beat
one egg light, add to the rice and butter with a little
salt, sift half a pint of flour with half a teaspoonful
of baking powder, and stir in alternately with half a
pint of milk. Pour the mixture into muffin rings or
gem pans, which must be heated thoroughly and well
buttered. Bake about twenty minutes.

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GRAHAM BREAD.

Haifa pint of milk, half a pint of water, a pint
and a half of white flour, an even teaspoonful of salt,
half a yeast cake dissolved in tepid water. Scald the
milk and add the half pint of boiling water, set away
to cool. Put the flour into the bread pan, add milk
and water when lukewarm and the dissolved yeast ;
beat well. In the morning add half a cup of Porto
Rico molasses and Graham flour enough to knead
well, let it rise for three hours, knead again, make
into loaves and set in a warm place to rise. When
light bake in a moderate oven nearly an hour.

RYE BREAD.

Dissolve half a yeast cake, two heaping tea-
spoonfuls of sugar and one of salt in a cup and a
third of tepid water, then stir into it a pint of white
flour, and when smooth add enough rye flour to
make a dough rather stiffer than that of white
bread. Knead thoroughly about fifteen minutes and
set to rise. In the morning make into a loaf and put
in a crusty bread pan.

QUICK WHITE BREAD.

Three pints of flour, an even teaspoonful of salt,
two cakes of compressed yeast dissolved in tepid
water and enough milk to make a soft dough. Set
in the morning, it will require about an hour and a
half to rise, and, after making into loaves, about ten
minutes.

DATE BREAD.

Break the dates apart, wash and drain them in a
colander, shake them well, set in a warm place to
dry. Stone and chop enough to make a cupful, and
knead into a loaf of white bread just before setting
to rise for the last time.

COFFEE BREAD.

One pound of flour, two eggs, six tablespoonfuls
of melted butter, six ounces of sugar, a teaspoonful
of soda, a teaspoonful of cream of tartar mixed dry
in the flour, and one cup and a half of milk. Beat
the butter and sugar together, add the eggs well
beaten, a few grains of cardamom, half a cupful of
raisins seeded, and a tablespoonful of citron cut fine,
if liked, then add the milk and flour. Bake in crusty
bread pans or shallow pans, as convenient.

COFFEE BREAD.-No. 2.

Half a pound of flour, one egg, two teaspoonfuls
of sugar, a small pinch of salt, three tablespoonfuls of
melted butter, three-quarters of a cup of milk, one
even teaspoonful of soda, two scant teaspoonfuls of
cream of tartar. Mix and bake in a crusty bread
pan in a good oven, not too quick, from twenty to
twenty-five minutes.

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BOSTON BROWN BREAD.

One cup of yellow corn meal, one cup and a half
of Graham flour, an even teaspoonful of salt, an even
teaspoonful of soda, two cups of sour milk, half a
cup of Porto Rico molasses, and butter the size of a
large walnut. Sift the corn meal and soda together,
add the Graham flour and salt, then the milk and
molasses, melt the butter and stir in at the last.
Butter a brown bread mould, pour in the mixture,
steam for three hours, keep the water steadily boil-
ing, remove the cover of the mould, and bake twenty
minutes in the oven to form a crust.

BOSTON BROWN BREAD WITH RAISINS.
Follow the preceding recipe, adding a cup of rai-
sins stoned and slightly chopped. Very nice for nut
sandwiches and stewed bread.

BOSTON BROWN BREAD STEWED.
Cut the bread into dice, and when the milk boils
add the bread and stew gently fifteen minutes. The
proportion is about a cup of milk to one of bread.

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RYE ROLLS.

Take in the morning from rye bread dough one
cupful, add to it a tablespoonful of Porto Rico mo-
lasses, one tablespoonful of sour cream, one even
tablespoonful of butter. Bake in cups, half fill them,
set in a warm place to rise for three-quarters of an
hour, and bake fifteen minutes. This quantity will
make eight.

GLUTEN ROLLS.

Three cups of kernel flour, two even tablespoon-
fuls of baking powder, half a teaspoonful of salt,
two cups of milk. Mix the flour, salt and baking
powder together, then stir in the milk, beat well. If
baked in iron roll pans heat them well, brush with
butter; if granite ware, only grease them. This
quantity will make sixteen rolls. Bake from twenty
to twenty-five minutes.

PARKER HOUSE ROLLS.

Sift two cups of flour with half a teaspoonful of
salt and one teaspoonful of sugar, then add a cup of
tepid water in which a cake of compressed yeast has
been dissolved, two tablespoonfuls of melted butter;
when mixed break in one egg and add flour enough
to make a soft dough. Knead well, beating the
dough upon the board. Set to rise in a warm place,
when light knead again, adding only enough flour to
keep from sticking to the board, roll out about half
an inch thick, cut with a biscuit-cutter, brush with
melted butter, fold in half and set to rise again.
These rolls can be set at noon if for tea, or in the
morning if for luncheon, or they can be made up at
night for breakfast, when use only half a yeast cake.
This dough can be moulded into small, oblong rolls
for afternoon teas.

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WINDSOR ROLLS.

Melt half a cup of butter in three-quarters of a
pint of warm milk, dissolve one cake of compressed
yeast in a little tepid milk, stir together and add a
teaspoonful of salt and enough flour to make like
bread dough, set to rise in a warm place. It will rise
in about two hours. Roll out the dough, using as
little flour as possible to keep it from sticking, and
cut with a biscuit-cutter, or mould with the hands
into rolls, put them in pans, and set on the shelf over
the range to rise about ten or fifteen minutes. Bake
fifteen or twenty minutes.

ELIZABETTI ROLLS.

One cup of sweet milk, half a yeast cake, an even
tablespoonful of butter, two teaspoonfuls of sugar,
and one of salt, and flour enough to make as stiff as
bread dough. Scald the milk and melt the butter in
it, when lukewarm dissolve the yeast cake, sugar and
salt and stir the flour in until as thick as bread
dough. Set to rise over night. In the morning roll
thin, cut with a biscuit-cutter, put a tiny lump of
butter on each biscuit, fold in half, set to rise again,
and when light bake about twenty minutes in a
moderate oven. This quantity -will make twenty-
four rolls.

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BAKING-POWDER BISCUIT.

One quart of sifted flour, three-quarters of a cup
of butter, two heaping teaspoonfuls of baking pow-
der, one teaspoonful of salt, enough milk to make a
soft dough. Do not handle any more than is neces-
sary. Roll thin, cut in small biscuits, prick with a
fork and bake in a quick oven.

CREAM BISCUIT.

One quart of flour sifted, two rounded teaspoon-
fuls of Cleveland’s baking powder, two cupfuls of
cream and a little salt. Mix, roll out about a quar-
ter of an inch thick, cut with a small biscuit-cutter,
prick with a fork and bake fifteen or twenty minutes
in a quick oven.

FRENCH ROLLS.

Two quarts of sifted flour, a pint of warm milk,
half a cup of butter melted in the milk, a quarter of
a cup of sugar, three or four eggs beaten light, a little
salt, a half cake of compressed yeast, dissolved in a
little warm milk. Make a batter of the milk and
flour, add the eggs and sugar, beat hard for fifteen
minutes. Cover the pan and set to rise, over night
if for luncheon, in the morning if for tea. Knead
well, but do not add any more flour. Make them
into shape and let them rise again until light. Bake
about fifteen minutes in a quick oven. For buns add
cinnamon. Sift the flour before measuring, and
measure lightly.

RAISED FINGER-ROLLS.

Half a pint of milk, half a pint of water, one-
third of a compressed yeast cake, one teaspoonful of
sugar, two teaspoonfuls of butter, one teaspoonful
of salt. Dissolve the yeast cake in a little tepid
water, mix as usual, make into a soft dough at night,
bake for breakfast or luncheon.

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Bread, Biscuit, and Rolls.

BEATEN BISCUIT.-No. J.

One quart of flour, two teaspoonfuls of baking
powder sifted with the flour, a quarter of a tea-
spoonful of salt, a large heaping tablespoonful of but-
ter, milk enough to make a stiff dough. Beat with
a rolling pin or in a biscuit-beater for ten or fifteen
minutes until the dough blisters. Roll out about
half an inch thick or less, prick well with a fork and
bake in a quick oven.

BEATEN BISCUIT.-No. 2.

Two quarts of flour, three ounces of butter, a
little salt and enough water to make a stiff dough.
Beat with a rolling pin or in a biscuit-beater twenty
minutes until the dough blisters or snaps. Roll out
about half an inch thick, prick well with a fork and
bake in a quick oven. This dough rolled very thin,
cut with a large cutter, pricked -well and baked in a
quick oven makes delicious wafers to serve with tea
or chocolate.

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FOR ITALIAN PASTRY AND TIPSY CAKE.

Ingredients : One pint milk, six ounces loaf sugar, five eggs,
a small piece of cinnamon. Boil the milk, sugar, and cinna-
mon together, whisk the eggs well up, pour the boiling milk over
them, well whisking all the time, stir them well together over a
slow fire until boiling; takeoff and stand the stewpan in cold
water and stir until cold.

ITALIAN PASTRY.

Take some short paste, roll out very thin, spread some custard
over it, cover it with a layer of short paste, then mask the top
over with meringue, made as follows: Four whites of eggs
beaten to a stiff froth, stir in five ounces powdered white sugar,
bake it in a cooljoven ; when baked, cut it up in fancy shapes, and
ornament the tops with preserved fruits.

MERINGUES.

Ingredients : Eight whiles of eggs, one pound powdered white
sugar. Break the whites of eggs very carefully into a clean
pan ; then with a wire whisk beat them to a stiff snowy froth, so
that the whisk will stand upright in them; then gently stir
in the sugar, and with a dessertspoon lay out in little heaps like
half eggs on stiff white paper, sprinkle a little powdered sugar
over them, and bak^ ia a very cool oven ; when baked a nice
light brown, take out and lift up the meringue, and with a tea-
spoon scoop out the soft part in the centre and place back in the
oven to dry for a few minutes. Keep in a dry place until wanted.
Before sending to table fill in the hollows with whipped cream,
and place two together so as to form an egg in shape.

SANDWICH PASTRY.

Cut out of a sheet of puff-paste strips about three inches long,
an inch wide, and about half an inch thick ; lay them on their
edge and bake in a hot oven ; when nearly cooked, sprinkle
some fine sugar over them ; when cooked spread some jam on one
piece and cover it with another, the same as a sandwich.

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