The new practical housekeeping

butter. Take more or less sweet milk as may be necessary to form a dough of usual stiffness, according to the flour (about three-fourths of a pint), put into the milk half a teaspoon oi salt, and then stir it into the flour, etc., with a spoon, formmg the dough, which turn out on a board and knead sufiiciently to make smooth. Roll out half an inch thick, and cut with a large round cutter ; fold each one over to form a half round, wetting a little between the folds to make them stick together ; place on buttered pans, so as not to touch, wash over on top with milk to give them a gloss, and bake immediately in a hot oven about twenty minutes. It will do them no harm to fit and half an hour before baking, if it is desired. Vienna Rolls. — Two pounds flour; two cups milk; one-hall cake compressed yeast, or one-half cup potato yeast ; two teaspoons each sugar and salt. Make the milK lukewarm and dissolve the yeast in it. Set sponge at nine in the morning, at noon add the salt and sugar and make up stiff dough. Let rise till about four. Then work the dough well on the table by pressing out and folding over. Roll out the dough in one large sheet as thin as you can, whicn will be about the thinness of a dinner plate edge ; then, measuring with hand, cut the dough into strips or bands ^^^^____ aas wide across as hand is long. pieces for rolls, not equal sided but long and narrow triangles. Roll these triangular pieces up, beginning at the broad bottom end, and the point will come up in the middle, and there will be a spiral mark around from end to end. Give each roll a few turns under the hands to smooth it and place it on the baking-pan in the form of a crescent — just the shape and size of the new moon. Brush over with water or melted lard. Let rise in the pans about half an hour and bake about ten minutes. Victoria Rolls. — Separate one of the Favorite loaves into ten irregular pieces of thickness of about half an inch. Take separately each piece in left hand, and slightly stretch with thumb and forefinger of right hand one of the irregular points over left thumb towards center of roll. Repeat this operation, turning piece of dough as it proceeds, each time lifting thumb and gently pressing it up-' on last fold until all the points have been drawn in, when roll can be placed to rise. If folding has been properly done, the roll when baked will be composed of layers of delicate, tenacious crumb surrounded with a thin crisp crust. The fingers can be slightly greased to keep the dough from sticking ; but if of the proper consistency it will not stick. Baking Powder RtAsh — Mix the beaten yolks of three eggB with a half cup butter and one cup sugar. Make a dough of the consistency of bread dough of a quart of sifted flour wet with water, in which two heaping teaspoons of baking powder and one of salt has been well mixed. Then add the eggs, butter and sugar, form into little cakes, rub the tops with sugar and water, sprinkle dry sugar over them Lid bake immediately. '