EXCELLENT BREAD.—­Four potatoes mashed fine, four teaspoons of salt, two quarts of lukewarm milk, one-half cake Gillett’s magic yeast dissolved in one-half cup of warm water, flour enough to make a pliable dough; mold with hands well greased with lard; place in pans, and when sufficiently light, it is ready for baking.

FRENCH BREAD.—­With a quarter of a peck of fine flour mix the yolks of three and whites of two eggs, beaten and strained, a little salt, half a pint of good yeast that is not bitter, and as much milk, made a little warm, as will work into a thin light dough.  Stir it about, but don’t knead it.  Have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick.  Rasp when done.

GRAHAM BREAD.—­For one loaf, take two cups of white bread sponge, to which add two tablespoons of brown sugar, and graham flour to make a stiff batter; let it rise, after which add graham flour sufficient to knead, but not very stiff; then put it in the pan to rise and bake.

ITALIAN BREAD.—­Make a stiff dough, with two pounds of fine flour, six of white powdered sugar, three or four eggs, a lemon-peel grated, and two ounces of fresh butter.  If the dough is not firm enough, add more flour and sugar.  Then turn it out, and work it well with the hand, cut it into round long biscuits, and glaze them with white of egg.

RICE AND WHEAT BREAD.—­Simmer a pound of rice in two quarts of water till soft; when it is of a proper warmth, mix it well with four pounds of flour, and yeast, and salt as for other bread; of yeast about four large spoonfuls; knead it well; then set to rise before the fire.  Some of the flour should be reserved to make up the loaves.  If the rice should require more water, it must be added, as some rice swells more than others.

SAGO BREAD.—­Boil two lbs. of sago in three pints of water until reduced to a quart, then mix with it half a pint of yeast, and pour the mixture into fourteen lbs. of flour.  Make into bread in the usual way.

STEAMED BREAD.—­Two cups corn meal; 1 cup graham flour; 1/2 cup N. O. molasses; salt and teaspoonful of soda.  Mix soft with sour milk, or make with sweet milk and Gillett’s baking powder.  Put in tight mold in kettle of water; steam three hours or more.  This is as nice as Boston brown bread.

Use this receipt with flour instead of graham; add a cup of beef suet, and it makes a nice pudding in the winter.  Eat with syrup or cream.

BISCUITS.—­Mix a quart of sweet milk with half a cup of melted butter; stir in a pinch of salt, two teaspoonfuls of baking powder and flour enough for a stiff batter.  Have the oven at a brisk heat.  Drop the batter, a spoonful in a place, on buttered pans.  They will bake in fifteen minutes.

CREAM BISCUITS.—­Three heaping tablespoons of sour cream; put in a bowl or vessel containing a quart and fill two-thirds full of sweet milk, two teaspoons cream tartar, one teaspoon of soda, a little salt; pour the cream in the flour, mix soft and bake in a quick oven.