French Rolls. ( No. 2.)

1 quart milk ; new, warm milk is best.

1 teacup yeast.

1 quart and a pint of flour.

When this sponge is light, work in a well-beaten egg and two tablespoonfuls melted butter, with a teaspoonful of salt, half a teaspoonful soda dissolved in hot water, one tablespoonful white sugar and enough white flour to make a soft dough. Let this stand four or five hours, roll out into round cakes and fold as in No. 1, or shape with your hands into balls. Set these closely together in the baking-pan; let them rise one hour, and just before putting them into the oven, cut deeply across each ball with a sharp knife. This will make the cleft roll, so familiar to us in French restaurants. Bake half an hour.

Risen Biscuit+

1 quart milk.

3/4 cup lard or butter - half-and-half is a good rule.

3/4 cup of yeast.

2 tablespoonfuls white sugar. 1 teaspoonful salt.

Flour to make a soft dough.

Mix over night, warming the milk slightly and melting the lard or butter. In the morning, roll out into a sheet three-quarters of an inch in thickness; cut into round cakes, set these closely together in a pan, let them rise for twenty minutes, and bake twenty minutes.

These delightful biscuits are even better if the above ingredients be set with half as much flour, in the form of a thin sponge, and the rest of the flour be worked in five hours later. Let this rise five hours more, and proceed as already directed. This is the best plan if the biscuit are intended for tea.

Sally Lunn. (No. 1)+

1 quart of flour.

4 eggs.

1/2 cup melted butter.

1 cup warm milk.

1 cup warm water.

4 tablespoonfuls yeast.

1 teaspoonful salt.

1/2 " soda, dissolved in hot water.

Beat the eggs to a stiff froth, add the milk, water, butter, soda, and salt; stir in the flour to a smooth batter, and beat the yeast in well. Set to rise in a buttered pudding-dish, in which it must be baked and sent to table. Or, if you wish to turn it out, set to rise in a well-buttered mould. It will not be light under six hours. Bake steadily three-quarters of an hour, or until a straw thrust into it comes up clean. Eat while hot.

This is the genuine old-fashioned Sally Lunn, and will hardly give place even yet to the newer and faster compounds known under the same name.

Sally Lunn. (No. 2.)+

1 scant quart flour. 4 eggs.

1 teacupful milk.

1 " lard and butter mixed. 1 teaspoonful cream-tartar. 1/2 " soda, dissolved in hot water.

Beat the eggs very light, yolks and whites separately, melt the shortening, sift the cream-tartar into the flour; add the whites the last thing.

Potato Biscuit

8 potatoes of medium size, mashed very fine. 4 tablespoonfuls butter, melted. 2 cups milk, blood-warm.

1 cup yeast.

Flour to make a thin batter.

2 tablespoonfuls white sugar.

Stir all the above ingredients together except the butter, and let the sponge rise until light - four or five hours will do; then add the melted butter with a little salt and flour, enough to make soft dough. Set aside this for four hours longer, roll out in a sheet three-quarters of an inch thick, cut into cakes ; let these rise one hour, and bake.