The new practical housekeeping

Coffee Bread. — One egg, one-half cup sugar, one cup milk, onehalf cup yeast and flour to sponge. When light add one-half cup butter, worked in with the hands (not kneaded) and flour enough to make it soft so that it may be patted down into a greased pan to bake. Let rise again, put little specks of butter over the top, press them in and sprinkle with sugar and cinnamon. Bake about twenty minutes, and cut in strips an inch wide for breakfast or lunch. Easter Bread. — One yeast cake, two cups each flour and w^ater ; mix and set to rise overnight ; in the morning take six cups flour, two cups milk, one and one-half cups currants, one and one-half cups raisins, one-half cup sugar, butter the size of a large hen's egg rubbed in cold, one teaspoon salt ; mix and let rise until light, then mold and put in pans until light, then wet top with melted butter, and bake one hour. Buns. — Break one egg into a cup and fill with sweet milk ; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough ; flavor with nutmeg. Let nse till very light, then mold into biscuit with a few currants. Let rise a second time in pan ; bake and, when nearly done, glaze with a little molasses in milk. Use the same cup, no matter about the size, for each measure. Currant Buns. — Four pounds light bread dough, eight ounces each of currants, sugar and softened butter. Roll the dough out, strew the currants over it and knead them in. Roll out again, then spread on the butter and sugar, cut in bands as wide as the hand and roll them up. Brush them over with melted butter so that they will not stick together in the pans and cut off pieces an inch thick. Put in a buttered pan just touching each other, let them rise nearly an hour and bake, firush over with sugar and water and dredge with sugar and cinnamon. Hot Cross Buns. — Set a sponge overnight with three cups sweet milk, one cup yeast and flour enough to make a stiff batter. In the morning add one-half cup melted butter, one cup sugar, half . a nutmeg, salt-spoon salt and flour enough to roll out. Knead well and set to rise five hours. Roll half an inch thick, cut into round cakes, and when they have risen half an hour make a cross on each one with a knife ana bake. Apple Cake. — Make like cinnamon cake, placing raw apples cut in eighths over the top, with the butter, cinnamoii and sugar. Let rise and bake. Breakfast Cake. — Two tablespoons sugar, two of butter, two eggs, one cup milk, one (scant) quart flour, one teaspoon soda or cream tartar ; bake twenty minutes in a quick oven. Hominy Crumpets. — — One cup boiled hominy, two cups milk, one tablespoon sugar, two tablespoons melted butter, four tablespoons yeast, four cups flour, or enough to make a good batter, and a little salt well beaten together. Let rise six hours or until very light. Then add one-fourth teaspoon soda dissolved in a little hot water, put into muffin tins, let stand fifteen minutes and then bake quickly. To be eaten hot. For rice crumpets substitute one cup rice for the hominy. Royal Crumpets, — Knead four tablespoons melted butter, three eggs and one cup sugar into three cups raised dough. Bake twenty minutes in buttered tins and serve with sugar.