The new practical housekeeping

Fancy Rush — Break an egg into a cup, beat light and fill up with milk, add half cup sponge, three-fourths cup sugar, one-fourth cup butter, enough flour fbr soft dough and a little cinnamon. Knead well, let rise, knead again, form into small rolls with buttered fingers and place in deep pan. Let them get very light before baking. Lebanon Rush. — One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs ; mix together ; when raised light, add half cup butter or lard, and flour to make a soft dough, and, when quite light, mold into small cakes, and let them rise again before baking. If wanted for tea, set about nine a. m. Marblehead Rush — Warm six ounces butter, two of sugar and half cup milk, or cream, with one pound dough, mix well, beat in yolks of ten eggs, two at a time, and add gradually one and onefourth pounds flour. Knead, set to rise, in three hours knead again, let rise, knead yet again, and finish as Parker-house Rolls. The dough may be flavored with vanilla, vanilla and rose mixed, orange, nutmeg, or lemon rind and little juice. Add raisins, currants and citron if liked. Southern Egg Bread, — Two cups white Indian meal, one cup cold boiled rice, three well beaten eggs, one tablespoon melted butter, two and a half cups milk, or enough for a sort batter, one teaspoon salt and a pinch soda. Stir the beaten eggs into the milk, then the meal, salt and butter, and lastly of all the rice. Beat up well from the bottom two or three minutes, and bake quickly in a round shallow pan. Scones. — Rub one-fourth pound butter and enough .sweet milk to make a smooth paste into one quart sifted flour and two heaping teaspoons baking powder. Roll out to one-fourth inch thickness, cut mto triangular cakes each side about four inches long, lay on buttered tin, and bake in hot oven. When half done brush over with sweet milk. Sally Lunn. — Sift into a pan a pound and a half flour, put in two ounces butter warmed in a pint new milk, one saltspoon saltL three eggs well beaten, and two tablespoons good yeast. Mix well together, and put the whole into a tin pan well greased, and set to rise all night. Bake a little brown in a quick oven. Warm the milk and butter over water until the butter is melted ; beat the eggs in a ' two-quart tin pail, and if the milk is not hot pour it over them. Stir in half the flour, then add the yea«t, stirring thoroughly with the rest of the flour. Let rise overnight. Some add two tablespoons sugar and use a teaspoon soda and two of cream tartar instead of the jeast. Trifles, — Three-quarters cup cream (milk may be used with a teaspoon butter), three eggs Beaten separately, scant teaspoon baking powder, pinch each salt and cinnamon ; flour to roll out ; roll as thin as can be, out into two-inch squares, drop in hot lard prepared as described in doughnut preface ; place on brown paper to drain and sprinkle with pulverized sugar ; or add more milk, making batter a little thicker than for pancakes, press through a meringue bag as described in confectionery preface into the hot lard in rings or any shapes wished. When done drain and sprinkle as above.