mixing bowl, pour over it three cups of
boiling milk. When cold add two tablespoonfuls of melted butter, two
teaspoonfuls of sugar, one teaspoonful of salt. Sift one teaspoonful of
cream of tartar and half a teaspoonful of soda with half a cup of white
flour, add to the batter and at the last mix in two well-beaten eggs.

WHITE BREAD GRIDDLE CAKES.

Chop as much stale bread as will measure two cupfuls, put it into a bowl
and pour over it a cupful of sweet, rich milk, let it soak for an hour.
When ready to bake the cakes, mash the bread in the milk with a wooden
spoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two
tablespoonfuls of melted butter, two well-beaten eggs, sift into the
mixture a cupful of white flour and an even teaspoonful of soda, stir
well together, then add a cupful of sour milk and bake on a griddle.

BOSTON BROWN BREAD GRIDDLE CAKES.

Crumble enough Boston brown bread to make two cupfuls, pour over it a
cup of sweet milk, soak an hour. Then mash fine in the milk, add two
tablespoonfuls of melted butter, an even teaspoonful of salt, two
well-beaten eggs, and sift into the mixture a cupful of white flour and
a heaping teaspoonful of baking powder, beat well; then add a scant half
cup of milk and bake as other griddle cakes.

WAFFLES.

Put a quart of milk to warm, melt a quarter of a pound of butter in it
and stir in a teaspoonful of salt. When cold add a pint of sifted flour,
four eggs, the whites and yolks beaten separately, and just before
baking stir in two teaspoonfuls of baking powder.

EPICUREAN ROLLS.

Boil several potatoes and put them through a vegetable press or else
grate them, measure one cupful, one tablespoonful of sugar, half a yeast
cake dissolved in half a cup of tepid water, half a pint of milk, half a
cup of butter, one egg beaten separately, half a teaspoonful of salt,
and flour enough to make a soft dough. Set to rise at night. Pour a
third of a cup of boiling water over the potato, salt and sugar. Beat
smooth, and when tepid add the yeast, cover and set away to rise. In the
morning bring the milk to a boil, and melt the butter in it; when cool
enough add the beaten yolk and stir all into the potato sponge, beat the
white of egg to a stiff froth and add to the other ingredients, with
flour enough to make a soft dough; knead well and let it rise again;
when very light roll out about half an inch thick, cut with a round
biscuit-cutter, prick them with