d water and heat them crisp in the oven.

WARM BREAD FOR BREAKFAST..

Dough after it has become once sufficiently raised and perfectly
light, cannot afterwards be injured by setting aside in any cold place
where it cannot _freeze_; therefore, biscuits, rolls, etc., can be
made late the day before wanted for breakfast. Prepare them ready for
baking by molding them out late in the evening; lay them a little
apart on buttered tins; cover the tins with a cloth, then fold around
that a newspaper, so as to exclude the air, as that has a tendency to
cause the crust to be hard and thick when baked. The best place in
summer is to place them in the ice-box, then all you have to do in the
morning (an hour before breakfast time, and while the oven is heating)
is to bring them from the ice-box, take off the cloth and warm it, and
place it over them again; then set the tins in a warm place near the
fire. This will give them time to rise and bake when needed. If these
directions are followed rightly, you will find it makes no difference
with their lightness and goodness, and you can always be sure of warm
raised biscuits for breakfast in one hour's time.

Stale rolls may be made light and flakey by dipping for a moment in
cold water, and placing immediately in a very hot oven to be made
crisp and hot.

SODA BISCUIT.

One quart of sifted flour, one teaspoonful of soda, two teaspoonfuls
of cream of tartar, one teaspoonful of salt; mix thoroughly, and rub
in two tablespoonfuls of butter and wet with one pint of sweet milk.
Bake in a quick oven.

BAKING POWDER BISCUIT.

Two pints of flour, butter the size of an egg, three heaping
teaspoonfuls of baking powder and one teaspoonful of salt; make a soft
dough of sweet milk or water, knead as little as possible, cut out
with the usual biscuit-cutter and bake in rather a quick oven.

SOUR MILK BISCUIT.

Rub into a quart of sifted flour a piece of butter the size of an egg,
one teaspoonful of salt; stir into this a pint of sour milk, dissolve
one teaspoonful of soda and stir into the milk just as you add it to
the flour; knead it up quickly, roll it out nearly half an inch thick
and cut out with a biscuit-cutter; bake immediately in a quick oven.

Very nice biscuit may be made with sour cream without the butter by
the same process.

RAISED BISCUIT.

Sift two quarts of flour in a mixing-pan, make a hole in the middle of
the flour, pour into this one pint of warm water or