The standard book of recipes and housewife's guide, comprising as complete cook book

Gluten Bread. — Scald a pint of milk ; when lukewarm, add the whites of two eggs slightly beaten, and one yeast cake dissolved in two tablespoon fuls of warm water ; add sufficient gluten flour to make a thick batter. Beat for five minutes ; cover, and stand aside for three hours ; then add sufficient flour to make as thick a batter as you can handle with a spoon. Turn it into a greased square pan, and when it is very light (about one hour) bake in a moderately quick oven for three-quarters of an hour. Gluten Muffins. — Separate two eggs ; beat the yolks; add a pint of milk. Add to this a half pint of gluten flour, a half teaspoonful of salt. When thoroughly mixed, add a rounding teaspoonful of baking powder ; stir in the well -beaten whites of the eggs. Bake in greased hot gem pans in a moderate oven twenty minutes. Sally Lunn, — Warm one-half cupful of butter in a pint of milk ; add a teaspoonful of salt, a tablespoonful of sugar, and two quarts of flour. Beat thoroughly, and while the mixture is warm, add four well-beaten eggs, and, lastly, four tablespoonfuls of yeast, which beat in well. Set it to rise over night in a buttered dish. In the morning, dissolve half a teaspoonful of soda, stir it into the batter, and set it to rise again about fifteen or twenty .minutes. Bake steadily three-quarters of an hour, or until a straw thrust in comes out clean. This cake should be torn apart, not cut. Cutting is apt to make warm bread heavy. Bake a light brown. Eat while hot. English Crumpets. — To a quart of warm milk, add half a cup of yeast, a teaspoonful of salt, and flour enough to make a stiff batter. When light, rub in half a cupful of melted butter, a teaspoonful of soda dissolved in a little water, and a very little more flour. Let stand twenty minutes or until light. Next grease some muffin rings, place them on a hot griddle, and fill them half full of the batter. When done on one side, turn and bake the other side. Butter them while hot, pile one on another, and serve at once. Rice Cakes. — Take one cup cold boiled rice, one pint flour, two well-beaten eggs, a teaspoonful salt, and milk to make a moderately thick batter. Beat well together and bake quickly. Flannel Cakes. — A quart of milk, a tablespoonful of butter, two well -beaten eggs, a teaspoonful of salt, and three tablespoonfuls of yeast, with flour enough to make a good batter. Set at night as a sponge, and add the butter and eggs in the morning. Buns. — Break one egg into a cup and fill with sweet milk ; mix with it half cupful yeast, half cupful butter, one cupful sugar, enough flour to make a soft dough ; flavor with nutmeg. Let rise till very light, then mold into biscuits ; let raise a second time in pan, bake, and, when nearly done, glaze with cream and sugar. Coffee Cakes. — To one quart light dough add one cupful sugar, one-half cupful butter, one cupful raisins, and season with cinnamon or nutmeg to taste ; let raise, then roll out in large round cakes ; set the other half away in a can in a cool place until you wish to bake again. Biscuit. — One quart flour, one teaspoonful salt, one of soda, sift together and rub in one tablespoonful of lard, sour milk to make a soft dough, bake immediately in a quick oven. If milk is not very sour use less soda.