Miss Parloa's kitchen companion

water, and one-fourth of a cupful of liquid yeast, or onefourth of a cake of compressed yeast dissolved in three table-spoonfuls of cold water. Beat all these ingredients thoroughly, and let the mixture rise over night. In the morning beat the risen dough thoroughly, and put it into buttered French-roll pans. Let it rise until double its first size, and then bake for half an hour. * Kentucky Graham Muffins. Use a pint of graham meal, a pint of flour, a tablespoonful of lard or butter, one teaspoonful of soda, two eggs, one teaspoonful of salt, and a generous pint of sour milk. Mix the flour and meal, and add the salt. After dissolving the soda in two table-spoonfuls of cold milk, stir it into the sour milk, and then pour the latter upon the mixture of flour and meal. Melt the butter and add it, and finally add the eggs, beaten well. Bake in buttered muffin-pans in a quick oven for twenty -five minutes. * Graham Puffs. There must be taken for these puffs a pint of milk, three eggs, half a pint of sifted graham, half a pint of sifted flour, one table-spoonful of sugar, one teaspoonful of salt, and one table-spoonful of melted butter. Beat the yolks and whites of the eggs together until as light as possible. Add the milk, sugar, and salt, and pour half of the mixture upon the sifted graham and flour. Beat until smooth and light; then add the remainder of the first mixture. Add the melted butter, beating the batter vigorously. Butter a dozen little stone cups, and set them in an old pan. Fill the cups with the batter, and bake for an hour in a rather quick oven. At the end of that time they should be four times their original size. They will not be, however, unless baked in stone or earthen ware. * Fried Graham Muffins. For five or six persons use one cupful of milk, one cupful and a half of sifted graham, one cupful and a half of flour, half a teaspoonful of salt, three teaspoonfuls (scant measure) of baking-powder, three table-spoonfuls of sugar, and two eggs. Mix the dry ingredients, and rub through a sieve. Beat the eggs very light, and add the milk to them. Add this liquid to the dry ingredients, and beat vigor- Dropping Muffin Batter into Fat. ously for a minute. Have a deep kettle of fat heated to about 350°, — about as you would' have it for doughnuts. Dip a table-spoon into a cupful of milk. With this spoon take up a spoonful of the batter, and drop it into the boiling fat. Dip the spoon into the milk each time, and shape the batter as smooth as possible. In this way put half the batter in the fat, and cook for ten minutes, being careful not to burn the muffins. Take them up, and drain them on brown paper. Cook the remaining half of the batter in the same way. * Fried Oatmeal Muffins. For eighteen muffins, use one cupful of cold oatmeal mush, one cupful and a half of graham meal, a scant halfcupful of water or milk, two table-spoonfuls of sugar, one heaping teaspoonful of baking-powder, half a teaspoonful of salt, and two well-beaten eggs. Beat the salt and sugar into the oatmeal; then add the eggs, well beaten ; next, the water ; and finally the graham, mixed with the baking-powder. Drop this mixture, by dessert-spoonfuls, into boiling fat, and cook for ten minutes. Drain on brown paper, and serve hot.