WAFFLES.

Put a quart of milk to warm, melt a quarter of
a pound of butter in it and stir in a teaspoonful of
salt. When cold add a pint of sifted flour, four eggs,
the whites and yolks beaten separately, and just
before baking stir in two teaspoonfuls of baking
powder.

EPICUREAN ROLLS.

Boil several potatoes and put them through a
vegetable press or else grate them, measure one cup-
ful, one tablespoonful of sugar, half a yeast cake dis-
solved in half a cup of tepid water, half a pint of
milk, half a cup of butter, one egg beaten separately,
half a teaspoonful of salt, and flour enough to make
a soft dough. Set to rise at night. Pour a third of
a cup of boiling water over the potato, salt and
sugar. Beat smooth, and when tepid add the yeast,
cover and set away to rise. In the morning bring
the milk to a boil, and melt the butter in it; when
cool enough add the beaten yolk and stir all into
the potato sponge, beat the white of egg to a stiff
froth and add to the other ingredients, with flour
enough to make a soft dough ; knead well and let it
rise again; when very light roll out about half an
inch thick, cut with a round biscuit-cutter, prick
them with a fork, put in pans for a short time to rise
and bake from fifteen to twenty minutes. The most
delicate and delicious of rolls.

BREAD FROM RUMMER FLOUR.

Two quarts of improved Graham flour, half a
pint of boiling water, half a pint of lukewarm water,
one-fourth of a yeast cake dissolved in half a pint of
lukewarm water, one tablespoonful of granulated
sugar added when kneading the dough, one tea-
spoonful of salt. Put the salt in the flour, make a
hole, pour in the boiling water, then the lukewarm
water, and last the yeast. Knead well at night at
least fifteen minutes, set to rise. In the morning
mould into loaves, let it rise until very light and
bake until well done.

BISCUITS OF KERNEL OR GRAHAM FLOUR.

Follow the recipe for baking powder biscuits,
using kernel or Graham flour instead of white flour.
If Graham is used sift twice before adding the baking
powder. Roll thin, cut with a biscuit-cutter, prick
with a fork and bake in a quick oven.

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