Raised Split Rolls

In the evening, perhaps just after dinner, take one cupful of hot potato, which has been pressed through a coarse sieve - the potato may be either boiled, steamed, or baked - and mix it with two tablespoonfuls of lard and the same of butter - both soft, but not melted. Now add one-quarter of a yeast cake softened in one-half cupful of tepid milk, add one tablespoonful of sugar, one-half teaspoonful of salt, and one egg yolk, well beaten. Stir well and sift in one and one-half cupfuls of flour. Beat again and add egg white beaten stiff, and place bowl in a warm place until sponge is light and double in bulk; then add enough flour to knead, but use as little flour as possible. About ten o'clock roll out very thin, less than one-quarter of an inch, cut with finger biscuit cutter, place on well-buttered tin and brush each one with melted butter. Put another layer of biscuit on top of these, brush tops with melted butter, cover and set in very cool place until morning. Then put the biscuits in a warm place to rise. When double in bulk again - this will take about half an hour - bake about fifteen minutes in a hot oven. The secret of their success is to roll them very, very thin.

Entire Wheat Or Graham Muffin

Mix one cupful of flour, one cupful of entire wheat or graham flour, two tablespoonfuls of sugar, three and one-half teaspoonfuls of baking powder, one-half teaspoonful of salt, and two tablespoonfuls of butter or clarified fat, melted. Add one cupful of milk and one egg beaten separately. Half fill buttered muffin pans and bake twenty-five minutes in a hot oven.

Entire Wheat Pancakes

Mix one cupful of entire wheat with one-half tea-spoonful of salt and two teaspoonfuls of baking powder, thin with milk, add egg yolk, beaten; then, the last moment, the white beaten stiff. Bake on a griddle.

Raised Muffin

To one cupful of scalded milk and one cupful of boiled water add three tablespoonfuls of butter, four tablespoonfuls sugar, and one teaspoonful of salt. Cool and add one-quarter of a yeast cake softened in one-quarter cupful of warm water, one egg yolk, and three and one-half cupfuls of flour. Then fold in the egg white, beaten stiff. Beat well, cover, and let raise until morning. Butter muffin rings, fill half full, let raise half an hour, and bake in a hot oven twenty minutes.

Buckwheat Cakes

Soak one-third cupful of fine bread crumbs in two cupfuls of scalded milk thirty minutes; add one-half teaspoonful of salt, one-quarter yeast cake dissolved in one-half cupful of water, and real buckwheat to make a batter thin enough to pour. In the morning, stir well, add one tablespoonful of molasses, one-quarter teaspoonful of soda in one-quarter cupful of lukewarm water, and bake on a griddle. Save one-half cupful of the mixture for "seed." This "seed " should be put in a glass jar, covered, and put on ice or in a cool place until required again and then used in the following manner: Put two cupfuls of water or milk in a bowl at night: add enough buckwheat to make a thin batter, then add the " seed." Cover and put in a warm place to rise. In the morning add salt, molasses, and soda and a little bread flour, if necessary, to make batter the right consistency. These should be baked as soon as the soda is put in. One tablespoonful of maple syrup improves them if added just before baking. Use the old-fashioned buckwheat flour.