Farm and home cook book and housekeeper's assistant

To 2 cups raised bread dough add 1 cup sugar, scant i/^ cup butter, 1 or 2 well-beaten eggs, and sifted flour enough to make a stiff dough. Set in a warm place to rise, and when light mould into small biscuits, shaped high. Let rise again, and when light sift sugar and cinnamon over the tops and bake. — [M. D., O. RUSKS AND BRETZELN 29 Com Rusks To 2 cups corn meal add 3 cups boiled milk, 1 cup lard, and 2 cups sugar, and when lukewarm add 1 cup liquid yeast. Let stand in a warm place over night, and next morning add 1 teasp salt and a small pinch of soda dissolved in a little warm water. Knead with no more flour than necessary, shape into rolls, and set in a warm place to rise. When very light, bake in a moderate oven. — [Mrs. E. A. N., Pa. Sweet or Salt Bretzeln Mix 1 large tablesp lively yeast with 1 cup lukewarm milk, and mix well into 1 y2 lbs sifted flour. Cream % lb butter with 2 ozs sugar, add 2 or 3 well-beaten eggs, with a little salt and 1 tablesp liquid yeast. Put the two mixtures together and knead until well mixed, then cut the dough into thin round bars or strips, about 7 inches long, tapering at the ends, twist into any desired forms, put in well buttered pans, allowing space between for swelling, set in a warm place to rise, and when light brush with the white of an egg, dust with sugar, and bake a light brown. If salt bretzeln are wanted omit the sugar from the recipe and a little before removing from the oven sprinkle with coarse table salt. — [S. E. W., O. Swieback Dissolve 1 cake compressed yeast in ^^ cup lukewarm milk, add 1/4 teasp salt and % cup flour. Mix well, set in a warm place and let rise until very light, then add 2 tablesp each sugar and melted butter (more sugar if liked very sweet), 1 whole egg and yolk of 1 egg, well beaten, and sifted flour enough to handle. Shape into rolls the size of small sausages, put into buttered pans, set in a warm place, let rise, and when light, bake 20 minutes in a hot oven. When cold cut in slices and brown evenly in a warm oven, then put in sealed paper boxes or bags, and store in a dry place. They will keep for a long time, and if desired can be put in a hot oven a lew minutes to crisp before serving. — [N. P., N. H. BREAD HINTS Extremes of heat or cold kill the yeast plants, and thus make fermentation or rising impossible. — [A. G., Mass. Add 1 cup chopped walnuts to each loaf graham bread, and you will find that the flavor of the bread will be very much improved. — [Mrs. M. A. P., Ill The addition of a little sugar when setting bread sponge will increase the rapidity of fermentation, but it spoils the fine flavor of the bread. — [A. G., Mass. The "rising" for salt rising bread can stand more heat than yeast, and from beginning to end salt rising bread requires more heat than yeast bread. — [A. G., Mass. Bread sponged over night is not so liable to sour if salt is added, but salt in the sponge is unnecessary if the bread is made quickly, in the morning. — [A. G., Mass. After the bread has cooled, put it away without wrapping, in a perfectly clean tin box. Do not keep bread in stone or wood, and do not put in a damp cellar. — [Mrs. R.