The new practical housekeeping

White bread and biscuit, should be pricked with a fork before placing in the oven, but brown and graham bread do not need this treatment as the crust is porous. To freshen stale biscuit, bread or cake, plunge quickly for an instant into cold water, then place in the oven for a few minutes and use immediately. Heat and butter waffle irons, fill one side with batter, close and lay over the fire or on stove, turning in a few minutes to the other side. They require about twice as long as griddle cakes. Ground cinnamon makes a nice dressing for them. Break muffins but do not cut them in eating. -•••«■ Roll Glaze. — Take yolks of two eggs and twice their bulk in water and half a teaspoon of sugar; put on with brush when rolls are half baked, return to oven and finish baking. Bannocks, — Wet one pint Indian meal with boiling water or milk. Let stand a few minutes and add one egg, a little sweet cream or a tablespoon melted butter, and salt. Make into balls and fry in hot lard. Buttermilk Biscuit — One quart flour, one teaspoon soda, butter or lard size of an egg, a little salt, and buttermilk to make a soft dough. Roll out quickly and bake in hot oven. The following way of baking makes a pleasing novelty: Roll the dough thinner than ordinarily, spread well with butter previous ly softened, dust over thickly with white sugar and roll it up ; cut Slices off from the end the thickness of ordinary biscuit, put in buttered pans and bake. Cream Biscuit. — Put three heaping tablespoons of sour cream into a bowl or pan holding a quart, and fill two-thirds full of sweet milk ; add two teaspoons cream-tartar, one teaspoon soda and a little salt, with Hour enough to mix soft, and bake in quick oven. Kenilworth Biscuit — Wash all particles of salt from one pound best butter and cream with scant one-half pound sugar. Dry and slightly warm two pounds flour and mix gradually with the hand with the butter and sugar. The longer it is kneaded the better it will be. Lay on molding board and press with the hand into sheets half an inch thick. Do not roll as rolling toughens it. Cut into any desired shapes, prick or stamp a pattern on top, and bake in a moderate oven until a fine yellow brown. Fairy Biscuit — Beat well together two ounces butter and a half pound of flour, adding the white of one egg, one teaspoon milk, four ounces sugar, two ounces sweet, well pounded almonds, and work well into paste. Pinch off pieces the size of a half dollar and bake on buttered paper. Italian Biscuit or Rusks. — Sift three quarts of flour into a large pan, and work into it one half pound each of butter and sugar ; beat two eggs very light and stir them into one and a half pint of milk, adding two tablespoons rosewater and a gill of soft yeast. Make a hole in the dough, pour in the milk and slowly mix to a thick batter, cover and set to rise. Knead thoroughly when light And pull ofl a piece of dough the size of an egg and knead seperately to make small rusks. Place in shallow pans, half an inch apart, prick with a fork, set to rise, and when very light bake in a moderate oven. Brushing over with Roll Glaze just before they are done. Eat while fresh.