POP OVERS.--Three cups of milk and three cups flour, three eggs, a
little salt, one tablespoon melted butter put in the last thing; two
tablespoons to a puff.

ROLLS.--To the quantity of light bread-dough that you would take for
twelve persons, add the white of one egg well beaten, two tablespoons
of white sugar, and two tablespoons of butter; work these thoroughly
together; roll out about half an inch thick; cut the size desired, and
spread one with melted butter and lay another upon the top of it. Bake
delicately when they have risen.

FRENCH ROLLS.--One quart flour, add two eggs, one half-pint milk,
tablespoon of yeast, kneed it well; let rise till morning. Work in one
ounce of butter, and mold in small rolls. Bake immediately.

RUSKS.--Milk enough with one-half cup of yeast to make a pint; make
a sponge and rise, then add one and a half cups of white sugar, three
eggs, one-half cup of butter; spice to your taste; mold, then put in
pan to rise. When baked, cover the tops with sugar dissolved in milk.

WAFFLES.--One quart of sweet or sour milk, four eggs, two-thirds of
a cup of butter, half a teaspoonful of salt, three teaspoonfuls of
baking-powder; flour enough to make a nice batter. If you use
sour milk leave out the baking-powder, and use two teaspoons soda.
Splendid.

YEAST.--In reference to yeast, we advise the use of Magic Yeast Cakes;
it keeps good a year, and works quicker and better than other yeasts.