At noon mix well with two quarts of sifted flour, one table- spoonful of lard, and a little salt ; make a hollow in the middle of the flour, and pour in it a pint of hot-boiled milk, and set it away to oool until evening, then stir in the milk half a teacup of yeast, the same quantity of white sugar✪ Parker-House Rolls, and set it in a warm place to rise. In the morning knead all well together, not using any additional flour; let it rise until noon; if it gets light before that time mould it over again ; at noon roll out about half an inch in thickness, cut into shape, place in buttered pans an inch apart, and set in a warm place to rise until tea-time. Bake ten minutes in a hot oven. * French Kolls. One quart of sweet milk, a quarter of a pound of butter, a teacup of yeast, a teaspoonful of saleratus ; warm the milk and butter together until the butter is melted, stir in half a teaspoon of salt, the saleratus dissolved in a teaspoon of hot water, flour to make a stiff sponge✪ French Rolls, then the yeast ; set them over night for breakfast, roll out with as little flour as possible, put them in Duttered pans to rise. When very light, bake in a hot oven ten or fifteen minutes. * Flannel Kolls. ,Four eggs, one quart of milk, flour to make a batter the con- iistence of muffins ; bake in round tins three inches deep half an hour in a quick oven. * Pocket-book Kolls. Take at noon one pint of morning milk, a piece of butter t|ie siie of a walnut, a tablespoonfu. of sugar and a little salt; boil all together ; when cool, add half a teacup of yeast and two 166 OOOKERT FROM EXPERIENCE. Bake about twenty minntcj^ in flat square tin8| mark the through with a knife, break up, and serve hot. Tea Cake. Three oupe of bread-dough ready for loaves, three eupa of sugar, three eggs, one oup of butter, one teaspoon of eream of tartar, half an ounce of soda✪ Tea Cake; mix all together thoroughly, soda last, and bake in loaf or flat tins. Oriddle Cakes, Vo. L Two oups of boiled rioe mashed, one oup of flour, one of oom meal ; mix with oold milk to form a stiffish batter, sift two teaspoons of eream of tartar in the flour, and dissolve a small teaspoon of soda in a tablespoonftil of hot water, and add it after stirring in two beaten eggs. Bake on a griddle the same as buckwheat oakes. * Rice Oriddle Cakes, Ho. 8. Pick and wash half a pint of rioe, boil it very soft, drain it and stir in it a piece of butter the size of an egg. When cool| jdft over it one pint and a half of wheat flour, add a saltspoonfU of salt, beat five eggs very light and stir into it, add a quart of milky beat the whole very hard, and bake on a griddle. Oriddle Cakes, Ho. 8. Pick, wash and boil half a pound of rice until very soft, drain off the water, mash it with a potato-masher, stir in butter the siie of an egg. When cool, stir in six eggs beaten light, half a pound of flour, and a quart of milk ; beat all well together and bake on a griddle. * Indian Heal Break&st Cake. Scald a quart of Indian meal with boiling water until like mush, add a teacup of boiled grits or fine hominy, a little salt, two beaten eggs, and milk enough to make a thick batter, a small teaspoon even full of saleratus, put in last, bake in square tins, well buttered, in a quiek oven : cut in squares and serve hot BREAD, CAKES, Sc. 167 * Oatmeal Break&st Cakes. To a pint-bowl of oold oatmeal musli, stir in it about half a sup of hot water (use m\j enough to moisten it, and beat it smooth), then add two eggs beaten very light, separately and then together ; add oold milk to make a thin batter, and a tab«e- spoonftd of flour ; if they break in baking, add a yeiy little more flour. * Buekwheat Cakes. ✪ Griddle Cakes

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At noon mix well with two quarts of sifted flour, one table- spoonful of lard, and a little salt ; make a hollow in the middle of the flour, and pour in it a pint of hot-boiled milk, and set it away to oool until evening, then stir in the milk half a teacup of yeast, the same quantity of white sugar, and set it in a warm place to rise. In the morning knead all well together, not using any additional flour; let it rise until noon; if it gets light before that time mould it over again ; at noon roll out about half an inch in thickness, cut into shape, place in buttered pans an inch apart, and set in a warm place to rise until tea-time. Bake ten minutes in a hot oven. * French Kolls. One quart of sweet milk, a quarter of a pound of butter, a teacup of yeast, a teaspoonful of saleratus ; warm the milk and butter together until the butter is melted, stir in half a teaspoon of salt, the saleratus dissolved in a teaspoon of hot water, flour to make a stiff sponge, then the yeast ; set them over night for breakfast, roll out with as little flour as possible, put them in Duttered pans to rise. When very light, bake in a hot oven ten or fifteen minutes. * Flannel Kolls. ,Four eggs, one quart of milk, flour to make a batter the con- iistence of muffins ; bake in round tins three inches deep half an hour in a quick oven. * Pocket-book Kolls. Take at noon one pint of morning milk, a piece of butter t|ie siie of a walnut, a tablespoonfu. of sugar and a little salt; boil all together ; when cool, add half a teacup of yeast and two 166 OOOKERT FROM EXPERIENCE. Bake about twenty minntcj^ in flat square tin8| mark the through with a knife, break up, and serve hot. Tea Cake. Three oupe of bread-dough ready for loaves, three eupa of sugar, three eggs, one oup of butter, one teaspoon of eream of tartar, half an ounce of soda; mix all together thoroughly, soda last, and bake in loaf or flat tins. Oriddle Cakes, Vo. L Two oups of boiled rioe mashed, one oup of flour, one of oom meal ; mix with oold milk to form a stiffish batter, sift two teaspoons of eream of tartar in the flour, and dissolve a small teaspoon of soda in a tablespoonftil of hot water, and add it after stirring in two beaten eggs. Bake on a griddle the same as buckwheat oakes. * Rice Oriddle Cakes, Ho. 8. Pick and wash half a pint of rioe, boil it very soft, drain it and stir in it a piece of butter the size of an egg. When cool| jdft over it one pint and a half of wheat flour, add a saltspoonfU of salt, beat five eggs very light and stir into it, add a quart of milky beat the whole very hard, and bake on a griddle. Oriddle Cakes, Ho. 8. Pick, wash and boil half a pound of rice until very soft, drain off the water, mash it with a potato-masher, stir in butter the siie of an egg. When cool, stir in six eggs beaten light, half a pound of flour, and a quart of milk ; beat all well together and bake on a griddle. * Indian Heal Break&st Cake. Scald a quart of Indian meal with boiling water until like mush, add a teacup of boiled grits or fine hominy, a little salt, two beaten eggs, and milk enough to make a thick batter, a small teaspoon even full of saleratus, put in last, bake in square tins, well buttered, in a quiek oven : cut in squares and serve hot BREAD, CAKES, Sc. 167 * Oatmeal Break&st Cakes. To a pint-bowl of oold oatmeal musli, stir in it about half a sup of hot water (use m\j enough to moisten it, and beat it smooth), then add two eggs beaten very light, separately and then together ; add oold milk to make a thin batter, and a tab«e- spoonftd of flour ; if they break in baking, add a yeiy little more flour. * Buekwheat Cakes.

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