Bread, cakes, and biscuits

French Rolls. — Sift a teaspoonful of salt with a quart of flour, and work it all to a dough with two eggs, a tablespoonful of lard, two tablespoonfuls of yeast, and enough milk to make it all a nice dough. Work this all well together, then leave it to rise in a warm corner till the morning, when you work it well again, divide it into rolls, and place them in proper French roll tins ; let these rise again for a little, then bake in a quick oven. Mind these do not burn on the top, as they are apt to do, for then they must be rasped, which does not improve their appearance. These rolls are very good, but the inner dough is anything but digestible, so most housewives remove it in one piece if possible, these pieces being then torn apart into small divisions with two forks, baked till crisp, and served as the well known “ Pulled bread.” The light crumb of any bread may be used in this way, but the French roll crumb is perhaps the nicest. “ Gem ” Rolls. — Beat an egg till light, then add to it half a teaspoonful of salt and a pint of milk, and mix this all gradually into a pint of flour. Bake in buttered “gem” or small patty pans. These should be made of Graham flour. Cape Rolls. — Sift together 2lb. flour, a teaspoonful of bicarbonate of soda, and a little salt ; mix this all to the consistency of light bread dough with sour or buttermilk, knead this well, cut it into pieces, shape into little rolls, and bake half an hour in a quick oven. Bran Rolls. — Mix together one and a half teaspoonfuls of bicarbonate of soda with 6oz. of bran flour ; cream 4-oz. of butter, and shake the bran and soda into it, beating it well, then add very gradually seven eggs (previously beaten near the fire till light and milk warm), and when it is all mixed beat it well together for fully ten minutes, adding gradually half a pint warm milk ■ put it into well buttered tins, and bake in a moderate oven. Or, make little loaves with a dough composed of 4oz. gluten floui’, loz. prepared bran flour, a teaspoonful of salt, one and a half tablespoonfuls of yeast, and a little warm water, and bake in a moderate oven. Parker House Rolls. — These, like the following recipes, are also American. Mix half a teaspoonful of salt with a quart of flour, then work into it a good tablespoonful of butter or lard. Dissolve one-sixth of an ounce of compressed jeast in a gill of warm water ; scald half a pint of milk ; then, off the fire, dissolve in it 2oz. or so of sugar, and mix into this, when it is tepid, the dissolved yeast ; make a hollow in the flour, &c., and pour into this the milk, yeast, &c., drawing a little flour down from the sides over the batter. Now cover this well, and set it aside to rise. If you set this sponge at 5 p.m., stir the whole thoroughly together with a spoon about 10 p.m., then next morning turn this dough on to a pastry board, and roll it out evenly about half an inch thick. Lift this sheet of dough off the board and let it shrink as much as it will before cutting it out with a plain cutter or a tumbler; place a small piece of butter on one side, and double the other over so that the edges meet ; set these cakes to rise for two hours, then bake twenty minutes in a sharp oven.