is for some little time; then stir in three crackers rolled fine;
split the short-cakes while hot, spread with butter, then with the
mixture. To be eaten warm.

HUCKLEBERRY SHORT-CAKE.

Two cupfuls of sugar, half a cupful of butter, one pint of sweet milk,
one tablespoonful of salt, two heaping teaspoonfuls of baking powder
sifted into a quart of flour, or enough to form a thick batter; add a
quart of the huckleberries; to be baked in a dripper; cut into squares
for the table and served hot with butter. Blackberries may be used the
same.

FRIED DINNER-ROLLS.

When making light raised bread, save out a piece of dough nearly the
size of a small loaf. Roll it out on the board, spread a tablespoonful
of melted butter over it. Dissolve a quarter of a teaspoonful of soda
in a tablespoonful of water and pour that also over it; work it all
well into the dough, roll it out into a sheet not quite half an inch
thick. Cut it in strips three inches long and one inch wide. Lay them
on buttered tins, cover with a cloth and set away in a cool place
until an hour before dinner time; then set them by the fire where they
will become light. While they are rising, add to a frying-pan a
tablespoonful of cold butter and one of lard; When it boils clear and
is _hot_, lay as many of the rolls in as will fry nicely. As soon as
they brown on one side turn them over and brown the other; then turn
them on the edges and brown the sides. Add fresh grease as is needed.
Eat them warm in place of bread. Nice with warm meat dinner.

NEWPORT BREAKFAST-CAKES.

Take one quart of dough from the bread at an early hour in the
morning; break three eggs, separating yolks and whites, both to be
whipped to a light froth; mix them into the dough and gradually add
two tablespoonfuls of melted butter, one of sugar, one teaspoonful of
soda, and enough warm milk with it until it is a batter the
consistency of buckwheat cakes; beat it well and let it rise until
breakfast time. Have the griddle hot and nicely greased, pour on the
batter in small round cakes and bake a light brown, the same as any
griddle cake.

PUFF BALLS.

To a piece of butter as large as an egg stirred until soft; add three
well-beaten eggs, a pinch of salt and half a teacupful of sour cream.
Stir well together, then add enough flour to make a very thick batter.
Drop a spoonful of this into boiling water. Cook until the puffs rise
to the surface. Dish them hot with melted butter turn