The new home cook book

of yeast ; mix thoroughly ; after it is risen, take two-thirds of a cup of butter and a little sugar and mould it ; then let it rise, and mould it into small cakes. TO MAKE STALE BREAD OR CAKE FRESH. Mrs. M. G. Adams. Plunge the loaf one instant in cold water ; lay it upon a tin in the oven ten or fifteen minutes. Cake and rolls may be thus made almost as nice as if just baked, but must be eaten immediately. RAISED BISCUITS. Mrs. C. H. Wheeler. Make a sponge of one pint of milk, a little salt, and half a cake of compressed yeast (any other will do) ; when light, take a piece of butter the size of an egg, one quarter of a cup of sugar, and one egg ; beat them up together and stir into the sponge, adding flour to make a stiff batter ; stir it well and leave to rise ; then take with a spoon the light dough just enough for each biscuit and work softly into shape ; lay into pans and bake after standing a short time to rise again. GRAHAM BISCUITS. Mrs. A. W. D. Three cups of Graham flour, one of wheat flour, one egg, butter the size of an egg, one tablespoon of sugar, two of cream tartar, one of soda ; salt and milk to mix. GEAHAM BISCUITS. M. One quart of Graham flour, three and one-half heaping teaspoons of baking powder, one teaspoon of salt, one of butter ; make into soft dough with milk. GEAHAM BISCUITS. Mrs. Phelps. Three cups of Graham flour, one cup white flour, three cups milk, two tablespoons lard, one heaping tablespoon white sugar, one saltspoon of salt, one teaspoon of soda, two teaspoons of cream tartar ; mix and bake as you do the white soda biscuit. RYE BISCUIT. Mrs. Lamkin. Two cups rye meal, one and a half cups flour, one-third cup molasses, one egg, a little salt, two cups sour milk, two even teaspoons saleratus. BUNS. Two coffeecups bread dough, two eggs, one cup sugar, spices, a few currants ; mould like rusk and let them rise before baking. BUNS. M. Take one large coffeecup of warm milk, one-quarter cake of yeast and salt ; make sponge ; let rise ; when light work into a dough, adding one-half teacup of sugar. one egg, butter twice size of an egg ; let rise ; roll into a sheet; butter it; cut into strips three inches wide and six inches long ; fold, not quite in the middle ; let rise again and bake ; when in a dough, if it rises before you are ready, push it down. Excellent. RUSKS. Mrs. P. B. Ayer. To one tumbler of warm milk add a half gill of yeast, three eggs and a coffeecup of sugar beaten together, two ounces of butter rubbed into flour, of which use only enough to enable you to mould it; let it rise over night; when very light, roll and put on tins to raise again, after which bake in a quick oven twenty minutes. EUSKS. Milk enough with one-half cup of yeast to make a pint; make a sponge and rise ; then add one and a half cups of white sugar, three eggs, one-half cup of butter ; spice to your taste; mould, then put in pan to rise. When baked, cover the tops with sugar dissolved in milk. SODA BISCUITS. M.