With a saucepan over the sea

These are made on Good Friday. Rub ^ pound butter with 2 pounds flour, a tablespoonful of yeast, and lyi pints warm milk. Let it rise 1 hours, add yi pound sugar, ^ pound currants, and ^ a grated nutmeg. Knead into a dough and form into buns, set these in a pan, cut a cross on top of each, brush with butter, and let stand for 15 minutes near the fire. Bake for ^ hour in good oven. SHEEP-SHEARING BUNS. (England.) Made in the time of sheep-shearing in the country. Boil i pint of milk, add 4 ounces but- With a Saucepan over the Sea ter, and when cool, add enough flour to make a stiff paste, ^ cup yeast, and a pinch of salt. Let it rise, add 2 eggs well beaten, 2^ cups sugar, i cup currants, and more flour, to make a firm dough. Let it rise for 5 hours. Make into buns, let them rise, rub with sugar and bake till brown. SUFFOLK BUNS. (England.) Rub 4 ounces butter with i pound flour, i spoonful of salt, 2 spoonfuls of baking powder, 3 tablespoonfuls of sugar, and 3 tablespoonfuls of currants. Mix well, add 2 eggs well beaten, whites and yolks separately, and a little milk to make a stiff paste. Roll out, cut in rounds i inch thick. Bake in a slow oven. ENDCLIFFE BUNS. (England.) Mix 6 ounces sugar with 4 ounces butter, add i egg, ij^ pounds flour, ^ ounce baking powder, 6 ounces currants or raisins, and }i pint milk. Beat the egg, white and yolk separately, before adding. Mix all, and bake in a hot oven with sugar over. Cut into squares when serving. GENEVA BUNS. (Switzerland.) Make a batter of i pound of flour, a spoonful of yeast, and ^ pint milk. Let it rise for an hour, add i beaten egg mixed with }4 cup of milk, With a Saucepan over the Sea 2 ounces sugar, and 2 tablespoonfuls of candied peel and currants. Cover and let rise for ^ hour, make into rolls, brush with egg, and bake for 20 minutes in hot oven. SPATZEN. (German Sparrow Cakes.) Make a thick batter of sufficient flour, i egg, milk, and some salt. Beat well and spatter it into a pan of boiling fat with a fork, or by dropping through a colander. Cook 5 minutes, drain, and serve as a garnish to dessert, dusted with powdered sugar. May be cooked in water instead, and browned in oven with crumbs. YORKSHIRE TEA CAKES. Rub 6 ounces butter with 2 pounds flour, 2 eggs well beaten, i pint milk, and i ounce German yeast. Knead and cover, and set to rise. Divide into ten cakes, rolled thin and cut round, set to rise. Bake j4 hour. Serve hot. CRUMPETS. (England.) Mix I pint warm milk heated on the fire, i ounce butter, i egg, some salt and flour to make a batter. Add }^ pint fresh yeast. Cover and let it rise 15 minutes, near fire. Bake in large muffin rings. Serve hot, cut in half, buttered, for supper or five o'clock tea. With a Saucepan over the Sea gAtEAU DE RIZ. (French Rice Padding.) In France rice pudding for grown people is never liquid and milky, but a firm, handsome affair, garnished with fruit, and served with a wine or custard sauce, on a dish. Cook 4 ounces rice in i quart milk with 2 tablespoonfuls of sugar, and rind of a lemon. Simmer till tender and the milk is absorbed. Cool it, add yolks 6 eggs beaten, then the whites beaten stiff, some nutmeg, 2 tablespoonfuls of raisins and chopped citron. Mix well, pour into a buttered mould lined with bread-crumbs, bake i hour. Turn out, and serve hot or cold with a soft custard flavored with sherry. RICE PUDDING (as cooked in Nancy). Cook }4 pound rice, 2 ounces sugar, and 2 ounces butter for ^ hour, stirring now and then. Add I egg well beaten, then line a buttered mould i with this and with layers of cooked apricots between the layers of rice, — preserves will do, — put rice on top and bake ^ hour. Turn out and serve hot, with a sauce made of the juice of the fruit, sugar, and vanilla. SABAGLIONE. (France.) This is an old and delicious dessert. Make a