The household (of the Detroit free press)

Three pints of flour, well sifted, a heaped teaspoonful of salt, half a pound of lard, one teaspoonful of soda, rubbed fine and smooth ; rub all these ingredients well together and mix with them enough buttermilk to make a thin dough that can be easily handled ; roll out and bake in a hot oven. The quicker they bake the lighter and better they are. INDIAN LIGHT BISCUIT. One quart of sifted Indian meal, a pint of sifted wheat flour, a very small teaspoonful of salt, three pints of milk, four eggs. Butter a sufficient number of cups, or small, deep tins; nearly fill them with the batter. Set them immediately into a hot oven and bake them fast. Turn them out of the cups, send them warm to table, pull them open and eat with butter. They will puff up finely if, at the last, you stir in a level teaspoonful of soda, melted in a little warm water. MILK BISCUIT. Two pounds flour, one-fourth pound of lard or butter, one teacup of yeast ; one teaspoonful of salt, one pint of milk ; make a soft dough and set at ten o'clock; stir at three and mold into biscuits, adding more flour if necessary. Let them rise until nearly tea time and bake twenty minutes. SOFT-STIRRED BISCUIT. One quart of sour milk, one teaspoonful soda ; add flour to make a thick batter and bake on pie tins. BUN LOAF. Take five pounds of flour and five teaspoonfuls of soda, mix well ; add one pound raisins, one pound currants, two ounces candied peel, two ounces citron, half-pound brown sugar, half-pound treacle, half-pound lard or butter, two teaspoonfuls allspice. When these are well mixed add as much fresh buttermilk as will make it the right consistency. Bake slowly in deep tins, as it will rise considerably. HOT CROSS BUNS. Three cups of sweet milk, one cup of yeast ; flour enough to make a stiff batter; set this as a sponge over night. In the morning add one cup of sugar, one-half cup melted butter, one-half nutmeg; saltspoonful of salt ; flour enough to roll out like biscuits ; knead well and set to rise five hours. Roll half an inch thick; cut into round cakes and put in the pan. When they have stood half an hour make a cross on each one and put into the oven instantly. WHITE MOUNTAIN ROLLS. Sixteen cups of flour, half cup of sugar, cup of butter, cup of yeast, the whites of four eggs beaten to a stiff froth and four cups of boiling milk ; melt the butter and sugar in the milk, have the milk blood warm and mix the bread, adding the whites of eggs after mixing in part of the flour, knead stiff and let rise in a warm place over night. In the morning knead into rolls and let rise till light ; rub the beaten white of an egg over the tops of rolls and bake thirty minutes. FRENCH ROLLS. In kneading dough for the day's baking, after adding and working in the sponge, set aside enough for a loaf of tea-rolls, work into this a ROLLS AND RUSKS. 391 heaping tablespoonful of lard or butter and let it stand in a tolerably cool place, out of all draught, for four hours ; knead again and let it stand three hours more ; make into rolls ; roll out very lightly pieces of the dough into round cakes and fold these not quite in the center, like turnovers ; let it raise for an hour, bake steadily half an hour, or less if the oven is quick. Can make Graham rolls the same way. VEAL ROLLS.