nicely raised, roll out the dough and cut with a biscuit-cutter, put in pans to rise again,—if they can be raised over steam it is better. When light bake in a quick oven. If zwieback are wanted, cut the biscuit in half when cold and set them in the oven to brown. If wanted very nice, brush each half over with white of egg and sprinkle with sugar and chopped almonds. The cardamom seed may be omitted if not liked.

RICE MUFFINS.

Boil a scant half cup of rice in salted water half an hour, drain well, and measure out four heaping tablespoonfuls of it into a mixing bowl. Stir into it while hot a heaping tablespoonful of butter. Beat one egg light, add to the rice and butter with a little salt, sift half a pint of flour with half a teaspoonful of baking powder, and stir in alternately with half a pint of milk. Pour the mixture into muffin rings or gem pans, which must be heated thoroughly and well buttered. Bake about twenty minutes.

LAPLANDS.

Half a pint of flour, half a pint of rich milk, a quarter of a teaspoonful of salt, three eggs beaten separately and very light. Mix the flour, salt and milk together, then the yolks of eggs, and lastly the whites of eggs beaten to a stiff froth. Have a gem pan very hot, butter well and fill with the batter and bake in a quick oven twelve to fifteen minutes. This quantity will make fourteen gems.

ENGLISH MUFFINS.

Half a pint of hot milk, half a pint of hot water, half a yeast cake, an even teaspoonful of salt and one of sugar, and about a pound and a half of white flour. Dissolve the yeast cake in a little tepid water and add to the batter when lukewarm. The milk and water mixed must be stirred into the flour while hot. Beat the batter very hard, ten or fifteen minutes; it should be a soft dough. Set to rise over night. Flour the board well, drop the dough in large spoonfuls in the flour, flatten with the hands and form into shape. Let them rise on the board in a warm place, and when light bake on a griddle, heated only half as hot as for griddle cakes. Flour the muffins and bake slowly on one side six minutes; then turn and bake the same on the other side. They are very nice split and toasted and buttered immediately and put together again.

GRAHAM POPOVERS.

Beat three eggs very light, and add to them one tablespoonful of sugar, one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a pint each of Graham and white flour, stir the eggs and milk gradually into this and beat until perfectly smooth. Then add one tablespoonful of melted butter and beat again for some minutes. Brush the cups over with melted butter; if they are of iron heat them, half fill with the batter and bake in a quick oven fifty minutes at least.

GRAHAM GEMS.

To one quart of sweet milk, four cups of Graham flour, a teaspoonful of salt. Stir together and beat well, the longer the better. Have the gem pans very hot, brush well with butter, half fill them with the batter and bake thirty-five minutes.

GEMS OF KERNEL (Middlings) AND WHITE FLOUR.

Two cups of kernel flour, two cups of white flour, four cups of milk or two of milk and two of water, one egg; a little salt, a heaping teaspoonful of sugar, two teaspoonfuls of baking powder, two large tablespoonfuls of melted butter. Beat the egg very light in a bowl, add the sugar and salt, the milk and butter, sift the flour together and beat the batter hard for a few minutes. Have the iron gem pans very hot, butter and fill, and bake them in a good, quick oven not less than thirty-five minutes.

GEMS OF RYE MEAL.

Mix together three-quarters of a cup of rye meal and a quarter of a cup of white flour and a saltspoonful of salt. Beat two egg yolks and stir into it a cup of sweet milk and one tablespoonful of granulated sugar, add this to the rye meal and flour, beat hard, then add the whites of two eggs beaten to a stiff froth. Heat the iron gem pans, brush with butter and bake thirty-five to forty minutes.

CORN BATTER BREAD.

Pour a pint of boiling milk over four heaping tablespoonfuls of yellow corn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of sugar, and a little salt. Beat the yolks of three eggs to a cream and add to the batter, then the whites of three eggs beaten to a stiff froth. Butter a pudding dish, turn the mixture into it and bake from twenty-five to thirty minutes. Serve immediately in the dish in which it is baked.

CORN BREAD.

Put half a pint of yellow corn meal in a mixing bowl, pour over it one pint of rich, sweet milk. When cold add two tablespoonfuls of melted butter, half a teaspoonful of salt, one teaspoonful of sugar and four eggs beaten separately, the whites beaten to a stiff froth and added at the last. Pour into a well-buttered shallow pan and bake about half an hour in a good oven.

CORN GRIDDLE CAKES.

One cup of yellow corn meal in a mixing bowl, pour over it three cups of boiling milk. When cold add two tablespoonfuls of melted butter, two teaspoonfuls of sugar, one teaspoonful of salt. Sift one teaspoonful of cream of tartar and half a teaspoonful of soda with half a cup of white flour, add to the batter and at the last mix in two well-beaten eggs.

WHITE BREAD GRIDDLE CAKES.

Chop as much stale bread as will measure two cupfuls, put it into a bowl and pour over it a cupful of sweet, rich milk, let it soak for an hour. When ready to bake the cakes, mash the bread in the milk with a wooden spoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two tablespoonfuls of melted butter, two well-beaten eggs, sift into the mixture a cupful of white flour and an even teaspoonful of soda, stir well together, then add a cupful of sour milk and bake on a griddle.

BOSTON BROWN BREAD GRIDDLE CAKES.

Crumble enough Boston brown bread to make two cupfuls, pour over it a cup of sweet milk, soak an hour. Then mash fine in the milk, add two tablespoonfuls of melted butter, an even teaspoonful of salt, two well-beaten eggs, and sift into the mixture a cupful of white flour and a heaping teaspoonful of baking powder, beat well; then add a scant half cup of milk and bake as other griddle cakes.

WAFFLES.

Put a quart of milk to warm, melt a quarter of a pound of butter in it and stir in a teaspoonful of salt. When cold add a pint of sifted flour, four eggs, the whites and yolks beaten separately, and just before baking stir in two teaspoonfuls of baking powder.

EPICUREAN ROLLS.

Boil several potatoes and put them through a vegetable press or else grate them, measure one cupful, one tablespoonful of sugar, half a yeast cake dissolved in half a cup of tepid water, half a pint of milk, half a cup of butter, one egg beaten separately, half a teaspoonful of salt, and flour enough to make a soft dough. Set to rise at night. Pour a third of