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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