La cuisine creole

NICE ROLLS OF LIGHT BISCUIT. Beat together one egg, one spoonful of sugar, a small lump of butter and a gill of yeast, or a yeast cake ; add to this a quart of flour, and enough warm milk, or milk and water, to f orm a dough ; work it and set it to rise. When it has risen, take down your bread-board, flour it well roU your dough out on the board, and spread over it a tablespoonful of lard or butter. Sprinkle a dust of flour over the butter, roll it up into rolls and bake quickly. Rolls are often made dark by allowing them to get too light. VIRGINIA BOLLS. One tablespoonful of good yeast, one egg, one large spoonful of butter, one pound or pint of flour, a little salt and enough milk to form into a stiff batter. Set it to rise in a warmed pan until it is light; sift a cup of flour into the bread-tray, and pour the light batter in; work it well and keep the dough very soft, which is the most certain way to have light roUs or bread. Now, that it is well worked, moist and soft, set the dough to rise; when light, make into rolls, and lay them on a warmed and buttered pan ; set them by the fire to rise again, haste the top over with butter, and bake in a quick oven as soon as they are light. Do not keep them too long rising or they might become sharp or sour. LIGHT FLOUR PUFFS FOR BREAKFAST. Take a tumbler of sifted flour, a tumbler of milk and two eggs. Put a teaspoonful of yeast powder in the flour before sifting; beat the eggs separately. Mix all together, and add a teaspoonful of melted butter or lard just before baking in little fancy pans. Put salt in the flour with the yeast powder, and then bake as quickly as you can. ROLLS FOR BREAKFAST. Sift at night a quart of flour; add half a pint of milk. a spoonful of salt, two well-beaten eggs, and a half cup of yeast. Work it well, cover it, and set ît in a warm place to rise. Next moming work in two tablespoonfuls of butter, and mould the dough into rolls. Rub over each roll a little butter, and bake. FINE ROLLS. Warm half a cup of butter in a half pint of milk; add two spoonfuls of small beer yeast, or a cup of homemade yeast, and a little sait ; pour this on to two pounds of flour. Let ît rise an hour, knead it, and make into loaves or roUs. RICE CAKES. Take a pint of rice that bas been boiled soft ; add to it a teacup of flour, two eggs well beaten, a pinch of sait, and enough milk to make a nice thick batter ; throw into the batter a tablespoonful of melted butter or lard, and bake on a hot griddle. \ SALLY LUNN. One cup of warmed sweet milk in a cup of yeast, one cup of sugar, one quart of sifted flour, and four eggs, with a cup of lard and butter melted together. Pour this mixture, after it bas been well beaten, into a cake mould ; let the mould be warmed and well greased. Set it now to rise in a warm place, let it rise until very light, and bake like a cake. With a sharp knife divide the cake, severing the top from the bottom crust; butter both, set the top crust down on the under half, and bring it to table hot. SALLY LUNN. Pour a cup of risen yeast into a bowl, add a cup of warm sweet milk, one-half a cup of white sugar, and a large spoonful each of lard and butter mixed and warmed ; also add four eggs well beaten, three and onehalf cups of sifted flour, and a little sait. Beat ail this well, and pour into a warm and well greased cake pan