In one large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast; to this add three well-beaten eggs, a small cup of sugar and a teaspoonful of salt; beat these together.  Use flour enough to make a smooth, light dough, let it stand until very light, then knead it in the form of biscuits; place them on buttered tins and let them rise until they are almost up to the edge of the tins; pierce the top of each one and bake in a quick oven.  Glaze the top of each with sugar and milk, or the white of an egg, before baking.  Some add dried currants, well-washed and dried in the oven.

RUSKS.

Two cups of raised dough, one of sugar, half a cup of butter, two well-beaten eggs, flour enough to make a stiff dough; set to rise, and when light mold into high biscuit and let rise again; rub damp sugar and cinnamon over the top and place in the oven.  Bake about twenty minutes.

RUSKS. (Unfermented.)

Three cups of flour sifted, three teaspoonfuls of baking powder, one teaspoonful of salt, three tablespoonfuls of sugar, two tablespoonfuls of butter, three eggs, half a nutmeg grated and a teaspoonful of ground cinnamon, two small cups of milk; sift together salt, flour, sugar and baking powder; rub in the butter cold; add the milk, beaten eggs and spices; mix into a soft dough, break off pieces about as large as an egg, roll them under the hands into round balls, rub the tops with sugar and water mixed, and then sprinkle dry sugar over them.  Bake immediately.

SCOTCH SCONES.

Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder; then rub into it a tablespoonful of cold butter and a teaspoonful of salt.  Be sure that the butter is well worked in.  Add sweet milk enough to make a very soft paste.  Roll out the paste about a quarter of an inch thick, using plenty of flour on the paste-board and rolling pin.  Cut it into triangular pieces, each side about four inches long.  Flour the sides and bottom of a biscuit tin, and place the pieces on it.  Bake immediately in a quick oven from twenty to thirty minutes.  When half done, brush over with sweet milk.  Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a saucer, then scarred across to form four quarters.

CRACKNELS.

Two cups of rich milk, four tablespoonfuls of butter and a gill of yeast, a teaspoonful of salt; mix warm, add flour enough to make a light dough.  When light, roll thin and cut in long pieces three inches wide, prick well with a fork and bake in a slow oven.  They are to be mixed rather hard and rolled very thin, like soda crackers.

RAISED MUFFINS.  No. 1.