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.

GRAHAM GEMS.--One quart of sweet milk, one cup syrup, one teaspoon
soda, two teaspoons cream tartar, little salt; mix cream tartar in
graham flour, soda in milk, and make it as stiff with the flour as
will make it drop easily from the spoon into muffin rings.

BROWN GRIDDLE CAKES.--Take stale bread, soak in water till soft, drain
off water through colander, beat up fine with fork, to one quart of
the crumb batter, add one quart each milk and flour, and four eggs
well beaten. Mix, bake in a griddle.

WHEAT GEMS.--One pint milk, two eggs, flour enough to make a batter