ith meat and
maize-flour. The inhabitants of some countries, where wheat is
scarce, make, with maize and water, or milk and salt, a kind of
biscuit, which is pleasant in taste, but indigestible. Some of
the preparations of maize-flour are very good, and, when
partaken in moderation, suitable food for almost everybody.

SODA BREAD.

1722. INGREDIENTS.--To every 2 lbs. of flour allow 1 teaspoonful of
tartaric acid, 1 teaspoonful of salt, 1 teaspoonful of carbonate of
soda, 2 breakfast-cupfuls of cold milk.

_Mode_.--Let the tartaric acid and salt be reduced to the finest
possible powder; then mix them well with the flour. Dissolve the soda in
the milk, and pour it several times from one basin to another, before
adding it to the flour. Work the whole quickly into a light dough,
divide it into 2 loaves, and put them into a well-heated oven
immediately, and bake for an hour. Sour milk or buttermilk may be used,
but then a little less acid will be needed.

_Time_.--1 hour.

POLISH AND POMERANIAN WHEAT are accounted by authorities most
excellent. Large raft-like barges convey this grain down the
rivers, from the interior of the country to the seaports. This
corn is described as being white, hard, and thin-skinned; and it
yields a large quantity of flour, having a small proportion of
bran.

EXCELLENT ROLLS.

1723. INGREDIENTS.--To every lb. of flour allow 1 oz. of butter, 1/4
pint of milk, 1 large teaspoonful of yeast, a little salt.

[Illustration: ROLLS.]

_Mode_.--Warm the butter in the milk, add to it the yeast and salt, and
mix these ingredients well together. Put the flour into a pan, stir in
the above ingredients, and let the dough rise, covered in a warm place.
Knead it well, make it into rolls, let them rise again for a few
minutes, and bake in a quick oven. Richer rolls may be made by adding 1
or 2 eggs and a larger proportion of butter, and their appearance
improved by brushing the tops over with yolk of egg or a little milk.

_Time_--1 lb. of flour, divided into 6 rolls, from 15 to 20 minutes.

HOT ROLLS.

1724. This dish, although very unwholesome and indigestible, is
nevertheless a great favourite, and eaten by many persons. As soon as
the rolls come from the baker's, they should be put into the oven,
which, in the early part of the morning, is sure not to be very hot; and
the rolls must not be buttered until wanted. When they are quite hot,
divide the