Rusks, which are nice warm for supper or cold for din- ner, are easily made. Take one pint of bread-sponge, one egg, one cupful of sugar, half a cupful of sweet milk, half a cupful of butter, and two teaspoonfuls of baking powder✪ Rusks ; stir all thoroughly together, and let it rise till very light ; knead it down again and let it rise, then mold into bis- cuits about the size of an egg, put them quite close to each other in the tin, and let them rise ; when very light, bake them a little longer than common biscuits, and until the top is a dark brown. Buns. — Three cups of sweet milk, one cup of yeast, one cup of sugar. Mix soft at night. In the morning add one cup of butter, part of a cup of sugar, a bit of soda✪ Buns ; then mix, put in the pans, and let rise till quite light. Bake same as rusks. Currants may be added if you like, and when they are, and the buns served warm, they are said to resemble closely the tea-cakes made by Mrs. Southey, 18 HOUSEHOLD HINTS, which Shelley, having once tasted them, requested his wife to serve for supper for ever after. Rolls. — One pint of scalded milk, let it cool, and add two tablespoonfuls of sugar, two of lard, two of yeast, a little salt. In winter, mix the batter over night ; in sum- mer, mix early in the morning. When light, knead and let it rise, then add a lump of butter✪ Rolls, and make into the de- sired shape. Bake in a quick oven for twenty minutes. Nice rolls may be made by taking part of your bread-sponge and adding a lump of butter. Graham Oems, — Take three teacups of water, four and a half cups of Graham flour ; beat together for five minutes. Have your gem pans hot, put in each a little bit of butter✪ Graham Oems, fill the pans even full of the batter. Bake twenty minutes in a hot oven. This quantity will fill the pans twice. Corn Bread, or Johnny Calce, baked in geln pans is deli- cious for breakfast. Johnny cake is made by taking about two cups of meal, one ^gg, a tablespoonful of molasses, sour milk enough to mix the meal with, a teaspoonful of soda, and a little salt. If you choose you can add a little flour, and use sugar in place of molasses. Baking Powder Biscuit. — To a quart of flour allow three teaspoonfuls of baking powder, sift thoroughly into the flour, add a small lump of butter, mix with milk or with milk and water✪ Baking Powder Biscuit, roll as soft as possible, and bake in a hot oven. RocJc Biscuit. — Two cups of butter, two cups of sugar, two eggs, one teaspoonful of cinnamon, one cup of raisins✪ Rock Biscuit, mix stiff, roll out and bake as you would cookies, only do not roll them quite so thin. Before rolling out the dough, pick it with a fork to give it a rough look. Alice^s Muffins. — One cup of sour milk, one egg, a little shortening, a teaspoonful of soda, less if the milk is not very sour. Make a thick batter, add a little salt✪ Alice's Muffins. Bake in gem pans, or if you have not these you may use patty pans ; BREAD, TEA, AND, COFFEE. 19 but I would get the gem pans ; you will save so much time whenever you bake, and run less risk of burning your hand and wrist. It pays in the end to get all these little im- provements.

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Rusks, which are nice warm for supper or cold for din- ner, are easily made. Take one pint of bread-sponge, one egg, one cupful of sugar, half a cupful of sweet milk, half a cupful of butter, and two teaspoonfuls of baking powder ; stir all thoroughly together, and let it rise till very light ; knead it down again and let it rise, then mold into bis- cuits about the size of an egg, put them quite close to each other in the tin, and let them rise ; when very light, bake them a little longer than common biscuits, and until the top is a dark brown. Buns. — Three cups of sweet milk, one cup of yeast, one cup of sugar. Mix soft at night. In the morning add one cup of butter, part of a cup of sugar, a bit of soda ; then mix, put in the pans, and let rise till quite light. Bake same as rusks. Currants may be added if you like, and when they are, and the buns served warm, they are said to resemble closely the tea-cakes made by Mrs. Southey, 18 HOUSEHOLD HINTS, which Shelley, having once tasted them, requested his wife to serve for supper for ever after. Rolls. — One pint of scalded milk, let it cool, and add two tablespoonfuls of sugar, two of lard, two of yeast, a little salt. In winter, mix the batter over night ; in sum- mer, mix early in the morning. When light, knead and let it rise, then add a lump of butter, and make into the de- sired shape. Bake in a quick oven for twenty minutes. Nice rolls may be made by taking part of your bread-sponge and adding a lump of butter. Graham Oems, — Take three teacups of water, four and a half cups of Graham flour ; beat together for five minutes. Have your gem pans hot, put in each a little bit of butter, fill the pans even full of the batter. Bake twenty minutes in a hot oven. This quantity will fill the pans twice. Corn Bread, or Johnny Calce, baked in geln pans is deli- cious for breakfast. Johnny cake is made by taking about two cups of meal, one ^gg, a tablespoonful of molasses, sour milk enough to mix the meal with, a teaspoonful of soda, and a little salt. If you choose you can add a little flour, and use sugar in place of molasses. Baking Powder Biscuit. — To a quart of flour allow three teaspoonfuls of baking powder, sift thoroughly into the flour, add a small lump of butter, mix with milk or with milk and water, roll as soft as possible, and bake in a hot oven. RocJc Biscuit. — Two cups of butter, two cups of sugar, two eggs, one teaspoonful of cinnamon, one cup of raisins, mix stiff, roll out and bake as you would cookies, only do not roll them quite so thin. Before rolling out the dough, pick it with a fork to give it a rough look. Alice^s Muffins. — One cup of sour milk, one egg, a little shortening, a teaspoonful of soda, less if the milk is not very sour. Make a thick batter, add a little salt. Bake in gem pans, or if you have not these you may use patty pans ; BREAD, TEA, AND, COFFEE. 19 but I would get the gem pans ; you will save so much time whenever you bake, and run less risk of burning your hand and wrist. It pays in the end to get all these little im- provements.

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