roughly and set to rise. When it is nicely raised, roll out the dough
and cut with a biscuit-cutter, put in pans to rise again,--if they can
be raised over steam it is better. When light bake in a quick oven. If
zwieback are wanted, cut the biscuit in half when cold and set them in
the oven to brown. If wanted very nice, brush each half over with white
of egg and sprinkle with sugar and chopped almonds. The cardamom seed
may be omitted if not liked.

RICE MUFFINS.

Boil a scant half cup of rice in salted water half an hour, drain well,
and measure out four heaping tablespoonfuls of it into a mixing bowl.
Stir into it while hot a heaping tablespoonful of butter. Beat one egg
light, add to the rice and butter with a little salt, sift half a pint
of flour with half a teaspoonful of baking powder, and stir in
alternately with half a pint of milk. Pour the mixture into muffin rings
or gem pans, which must be heated thoroughly and well buttered. Bake
about twenty minutes.

LAPLANDS.

Half a pint of flour, half a pint of rich milk, a quarter of a
teaspoonful of salt, three eggs beaten separately and very light. Mix
the flour, salt and milk together, then the yolks of eggs, and lastly
the whites of eggs beaten to a stiff froth. Have a gem pan very hot,
butter well and fill with the batter and bake in a quick oven twelve to
fifteen minutes. This quantity will make fourteen gems.

ENGLISH MUFFINS.

Half a pint of hot milk, half a pint of hot water, half a yeast cake, an
even teaspoonful of salt and one of sugar, and about a pound and a half
of white flour. Dissolve the yeast cake in a little tepid water and add
to the batter when lukewarm. The milk and water mixed must be stirred
into the flour while hot. Beat the batter very hard, ten or fifteen
minutes; it should be a soft dough. Set to rise over night. Flour the
board well, drop the dough in large spoonfuls in the flour, flatten with
the hands and form into shape. Let them rise on the board in a warm
place, and when light bake on a griddle, heated only half as hot as for
griddle cakes. Flour the muffins and bake slowly on one side six
minutes; then turn and bake the same on the other side. They are very
nice split and toasted and buttered immediately and put together again.

GRAHAM POPOVERS.

Beat three eggs very light, and add to them one tablespoonful of sugar,
one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a
pint each of Graham and whi