FRENCH BISCUITS.—­Two cups of butter, two cups of sugar, one egg (or the whites of two), half a cup of sour milk, half a teaspoon of soda; flour to roll; sprinkle with sugar.

RYE BISCUITS.—­Two cups of rye meal, one and a half cups flour, one-third cup molasses, one egg, a little salt, two cups sour milk, two even teaspoons saleratus.

SODA BISCUITS.—­To each quart of flour add one tablespoon of shortening, one-half teaspoon of salt, and three and a half heaping teaspoons of Gillett’s baking powder; mix baking powder thoroughly through the flour, then add other ingredients.  Do not knead, and bake quickly.  To use cream tartar and soda, take the same proportions without the baking powder, using instead two heaping teaspoons cream tartar and one of soda.  If good they will bake in five minutes.

TEA BISCUITS.—­One cup of hot water, two of milk, three tablespoons of yeast; mix thoroughly; after it is risen, take two-thirds of a cup of butter and a little sugar and mold it; then let it rise, and mold it into small cakes.

BANNOCKS.—­One pint corn meal, pour on it boiling water to thoroughly wet it.  Let it stand a few minutes; add salt and one egg and a little sweet cream, or a tablespoon melted butter.  Make into balls and fry in hot lard.

BREAKFAST CAKES.—­One cup milk, one pint flour, three eggs, piece butter size of an egg, two teaspoons cream tartar, one teaspoon soda, one tablespoon butter.

BUCKWHEAT CAKES.—­One quart buckwheat flour, four tablespoons yeast, one tablespoon salt, one handful Indian meal, two tablespoons molasses, not syrup.  Warm water enough to make a thin batter; beat very well and set in a warm place.  If the batter is the least sour in the morning, add a little soda.

QUICK BUCKWHEAT CAKES.—­One quart of buckwheat flour, one-half a teacup of corn meal or wheat flour, a little salt, and two tablespoons of syrup.  Wet these with cold or warm water to a thin batter, and add, lastly, four good-tablespoons of Gillett’s baking powder.

SPANISH BUNS.—­Five eggs well beaten; cut up in a cup of warm new milk half a pound of good butter, one pound of sifted flour, and a wineglassful of good yeast; stir these well together; set it to rise for an hour, in rather a warm place; when risen, sift in half a pound of white sugar, and half a grated nutmeg; add one wineglass of wine and brandy, mixed, one wineglass of rose-water, and one cupful of currants, which have been cleaned thoroughly.  Mix these well, pour it into pans, and set it to rise again for half an hour.  Then bake one hour.  Icing is a great improvement to their appearance.

BATH BUNS.—–­ Take 1 lb. of flour, put it in a dish, and make a hole in the middle, and pour in a dessert spoonful of good yeast; pour upon the yeast half a cupful of warm milk, mix in one-third of the flour, and let it rise an hour.  When it has risen, put in 6 ozs. of cold butter, 4 eggs, and a few caraway seeds; mix all together with the rest of the flour.  Put it in a warm place to rise.  Flatten it with the hand on a pasteboard.  Sift 6 ozs. of loaf sugar, half the size of a pea; sprinkle the particles over the dough; roll together to mix the sugar; let it rise in a warm place about 20 minutes.  Make into buns, and lay on buttered tins; put sugar and 9 or 10 comfits on the tops, sprinkle them with water; bake in a pretty hot oven.