- pols, Minn. : | Weppive Sanpwicn Rotts. ; | Late in the evening make a rather stiff potatoe sponge (see diree- tions under ‘‘ Bread-Making”), and in the morning mix in as much _ flour as will make a soft dough, knead well, and place to rise; - when sufficiently light, knead down again, repeating the operation _ two or three times, remembering not to let the dough become sour by rising too light; mold into common-sized loaves, place in your _ dripping-pan to rise, and bake very carefully, so as to secure the — very slightest brown crust possible. On taking out of the oven, roll in a cloth tightly wrung out of water, with a large bread- blanket - folded and wrapped around all. Let cool three. or four hours, cut _ lengthwise of the loaf (not using the outside piece), first spreading _ lightly with good sweet butter, then cutting in slices not more tham a quarter of an inch, or just as thin as possible, using for this pur- ~ pose a very thin, sharp knife; lay on cold boiled ham cut in very _ _ thin shavings (no matter if in small pieces), roll up very slowly and _ _earefully, and place where it will not unroll. Treat each sandwich _ in the same manner, always spreading the bread with butter before _ cutting. If by chance the bread is baked with too hard a crust, cut _ off thin shaving of the brownest part very smoothly before making into sandwiches. ‘These sandwiches are truly delicious if properly | _ made, but they require great care, experience, and good judgment. ee eee on an oblong platter, piled in pyramid style, row upon row, they will resemble nicely rolled dinner napkins. They must be made and served the same day.—Mrs. James W. Robinson. : Winter Ro..s. But three quarts of flour into a large crock or jar, ., scald one quart ? of buttermilk, aug one cup of lard✪ Winter Rolls, and pour all over the iti ii “ aa set in a warm ae ie rise over ea In the morning alue! galt and flour enough to make a moderately stiff dough; set in a - warm place to rise, and, when risen, knead down and set to rise again. This time knead down and place in a large stone crock or ~ bowl, covered tightly with a tin pan to prevent the surface from drying, and set away in a cool place. When needed, turn out ona _ bread-board, cut off a piece as large as you wish to use, roll out to the thickness of ordinary soda biscuit, cut, and put in the oven to bake’ immediately. Set away the rest of the dough as before, and it will _ keep a week in winter, and i is very convenient for hot breakfast- rolls.— a Mrs. D. Buczton. VIENNA Roms. _ Have ready in a bowl a table-spoon of butter or lard, nade sof by warming a little, and stirring with a spoon. Add to one quart ef unsifted flour two heaping tea-spoons baking powder; mix and ___ aift thoroughly together, and place in a bowl with butter. Take Gg more or less sweet milk as may be necessary to form a dough of - _asual stiffness, according to the flour (about three-fourths of a pint), : put into the milk half a tea-spoon of salt✪ Vienna Rolls, and then stir it into the - flour, ete., with a spoon, forming the dough, which turn out on a board and knead sufficiently to make smooth. Roll out half an inch : _ thick, and cut with a large round cutter; fold each one over to form ee a half round, wetting a little between the folds to make them stick together; place on buttered pans, so as not to touch, wash over on top with milk to give them a gloss, and bake immediately in a hot ~ even about twenty minutes. It will do them no harm to stand aut an hour before baking, if it is desired. Solas _ CRACKNELIS. _ : Bee a. ie To one pint of rich milk put two ounces butter and spoon “of | yeast. Make it warm, and mix enough fine flour to make a light dough✪ Cracknels; roll thin and cut in long pieces, two inches broad. Prick pe and bake in slow: ~oven.— fie A. Adams, Quincy, Ils. : } ENGLIsH CRUMPETS.✪ English Crumpets

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- pols, Minn. : | Weppive Sanpwicn Rotts. ; | Late in the evening make a rather stiff potatoe sponge (see diree- tions under ‘‘ Bread-Making”), and in the morning mix in as much _ flour as will make a soft dough, knead well, and place to rise; - when sufficiently light, knead down again, repeating the operation _ two or three times, remembering not to let the dough become sour by rising too light; mold into common-sized loaves, place in your _ dripping-pan to rise, and bake very carefully, so as to secure the — very slightest brown crust possible. On taking out of the oven, roll in a cloth tightly wrung out of water, with a large bread- blanket - folded and wrapped around all. Let cool three. or four hours, cut _ lengthwise of the loaf (not using the outside piece), first spreading _ lightly with good sweet butter, then cutting in slices not more tham a quarter of an inch, or just as thin as possible, using for this pur- ~ pose a very thin, sharp knife; lay on cold boiled ham cut in very _ _ thin shavings (no matter if in small pieces), roll up very slowly and _ _earefully, and place where it will not unroll. Treat each sandwich _ in the same manner, always spreading the bread with butter before _ cutting. If by chance the bread is baked with too hard a crust, cut _ off thin shaving of the brownest part very smoothly before making into sandwiches. ‘These sandwiches are truly delicious if properly | _ made, but they require great care, experience, and good judgment. ee eee on an oblong platter, piled in pyramid style, row upon row, they will resemble nicely rolled dinner napkins. They must be made and served the same day.—Mrs. James W. Robinson. : Winter Ro..s. But three quarts of flour into a large crock or jar, ., scald one quart ? of buttermilk, aug one cup of lard, and pour all over the iti ii “ aa set in a warm ae ie rise over ea In the morning alue! galt and flour enough to make a moderately stiff dough; set in a - warm place to rise, and, when risen, knead down and set to rise again. This time knead down and place in a large stone crock or ~ bowl, covered tightly with a tin pan to prevent the surface from drying, and set away in a cool place. When needed, turn out ona _ bread-board, cut off a piece as large as you wish to use, roll out to the thickness of ordinary soda biscuit, cut, and put in the oven to bake’ immediately. Set away the rest of the dough as before, and it will _ keep a week in winter, and i is very convenient for hot breakfast- rolls.— a Mrs. D. Buczton. VIENNA Roms. _ Have ready in a bowl a table-spoon of butter or lard, nade sof by warming a little, and stirring with a spoon. Add to one quart ef unsifted flour two heaping tea-spoons baking powder; mix and ___ aift thoroughly together, and place in a bowl with butter. Take Gg more or less sweet milk as may be necessary to form a dough of - _asual stiffness, according to the flour (about three-fourths of a pint), : put into the milk half a tea-spoon of salt, and then stir it into the - flour, ete., with a spoon, forming the dough, which turn out on a board and knead sufficiently to make smooth. Roll out half an inch : _ thick, and cut with a large round cutter; fold each one over to form ee a half round, wetting a little between the folds to make them stick together; place on buttered pans, so as not to touch, wash over on top with milk to give them a gloss, and bake immediately in a hot ~ even about twenty minutes. It will do them no harm to stand aut an hour before baking, if it is desired. Solas _ CRACKNELIS. _ : Bee a. ie To one pint of rich milk put two ounces butter and spoon “of | yeast. Make it warm, and mix enough fine flour to make a light dough; roll thin and cut in long pieces, two inches broad. Prick pe and bake in slow: ~oven.— fie A. Adams, Quincy, Ils. : } ENGLIsH CRUMPETS.

Buckeye cookery