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GRAFTON MILK BISCUITS.

Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them.  When tepid, add one small teacupful of yeast; when light, warm three ounces of butter in one pint of milk, a little salt, a third of a teaspoonful of soda and flour enough to make stiff sponge; when risen, work it on the board, put it back in the tray to rise again; when risen, roll into cakes and let them stand half an hour.  Bake in a quick oven.  These biscuits are fine.

SALLY LUNN.

Warm one-half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup of good lively yeast.  Beat hard until the batter breaks in blisters.  Set it to rise over night.  In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn it into a well-buttered, shallow dish to rise again about fifteen or twenty minutes.  Bake about fifteen to twenty minutes.

The cake should be torn apart, not cut; cutting with a knife makes warm bread heavy.  Bake a light brown.  This cake is frequently seen on Southern tables.

SALLY LUNN. (Unfermented.)

Rub a piece of butter as large as an egg into a quart of flour; add a tumbler of milk, two eggs, three tablespoonfuls of sugar, three tablespoonfuls of baking powder and a teaspoonful of salt.  Scatter the baking powder, salt and sugar into the flour; add the eggs, the butter, melted, the milk.  Stir all together and bake in well-greased round pans.  Eat warm with butter.

LONDON HOT-CROSS BUNS.

Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge over night.  In the morning add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one saltspoonful of salt, half a teaspoonful of soda, and flour enough to roll out like biscuit.  Knead well and set to rise for five hours.  Roll the dough half an inch thick; cut in round cakes and lay in rows in a buttered baking-pan, and let the cakes stand half an hour, or until light; then put them in the oven, having first made a deep cross on each with a knife.  Bake a light brown and brush over with white of egg beaten stiff with powdered sugar.

RUSKS, WITH YEAST.