lay them into a pan or basket placed near the fire. The dough used for them should be made entirely or in part with milk.

GOOD DINNER OR BREAKFAST ROLLS.

Crumble down, very small indeed, an ounce of butter into a couple of pounds of the best flour, and mix with them a large salt-spoonful of salt. Put into a basin a dessert-spoonful of solid, wellpurified yeast, and half a tea-spoonful of pounded sugar; mix these with half a pint of warm new milk; hollow the centre of the flour, pour in the yeast gradually, stirring to it sufficient of the surrounding flour to make a thick batter; strew more flour on the top, cover a thick double cloth over the pan, and let it stand in a warm kitchen to rise. In winter it must be placed within a few feet of the fire. In about an hour, should the sponge have broken through the flour on the top, and have risen considerably in height, mix one lightlywhisked egg, or the yolks of two, with nearly half a pint more of quite warm new milk, and wet up the mass into a very smooth dough. Cover it as before, and in from half to three quarters of an hour turn it on to a paste-board, and divide it into twenty-four portions of equal size. Knead these up as lightly as possible into small round or oval-shaped rolls; make a slight incision round

them, and cut them once or twice across the top, placing them as they are done on slightly floured baking sheets, an inch or two apart. Let them remain for fifteen or twenty minutes to prove ; then wash the tops with yolk of egg, mixed with a little milk, and bake them in a rather quick oven from ten to twelve minutes. Turn them upside down upon a dish to cool after they are taken from the tins. An additional ounce of butter and another egg can be used for these rolls when richer bread is liked; but it is so much less wholesome than a more simple kind, that it is not to be recommended. When it can easily be procured, a cup of good cream is an admirable substitute for butter altogether, rendering the rolls exceedingly delicate both in appearance and in flavour. The yeast used for them should be stirred up with plenty of cold water one day, at least, before it is wanted. Half an ounce of German yeast will have an equally good effect, and can often be procured more easily in these days than good brewers' yeast.

Flour, 2 lbs.; butter, 1 oz.; sugar, tea-spoonful; salt, 1 salt-spoonful; new milk, pint. To rise about one hour. Additional milk, nearlypint; 1 whole egg or yolks of 2: three quarters of an hour. Baked in 24 small rolls, ten to twelve minutes, in rather quick oven.

POLENTA-BREAD OR ROLLS.

Polenta is the name under which Italian flour of maize is sold at the foreign warehouses in this country. It is much superior in quality to that which is imported from America, and is harvested with more care; but its consumption here is comparatively small, and it is sold at a price which must, while it is maintained, prevent its general use for bread, of which it makes a pleasant variety when mixed with twice the quantity of wheaten flour. Blend intimately in an earthen pan one pint of the polenta with a quart of the best flour, and rather less than the usual proportion of salt. Dilute gradually a dessert-spoonful of solid yeast, or half an ounce of German yeast, with a pint of warm new milk, (a few spoonfuls more than this quantity may be required, but it is better not to add it at first), and make the dough up at once. Let it be firm without being hard, as it will become lithe in rising. Leave it covered with a cloth until it appears quite light; then knead it down thoroughly, and let it again stand to rise. Divide it into large rolls or small oval loaves, place them, some distance apart, on a floured tin, and bake them in a moderate oven from three quarters of an hour to an hour. The polenta imparts a pleasant flavour to this bread, which eats almost

like rice-cake*, which it may be made to resemble still further by dissolving an ounce of butter in the milk with which it is made.

Polenta, 1 pint; wheat-flour, 1 quart; little salt; solid yeast, 1 dessert-spoonful (or oz. German yeast); milk, 1 pint or rather more. Obs.—American maize-flour can be substituted for the polenta in this receipt at any time.

COCOA-NUT BREAD OR ROLLS.

The oil contained in the cocoa-nut imparts a peculiar richness to bread biscuits and cakes, as well as to various other preparations of food; and to many persons its flavour is very agreeable. The rasped nut therefore, when fresh, may be used with advantage for them. If in the slightest degree rancid, it will produce a very unpleasant effect. Put four ounces+ of the finely-grated nut

* I am informed that the polenta is carefully granulated between large stones set in a peculiar manner for the purpose; this probably renders it so dissimilar to the common maize-flour. The variety of Indian corn from which it is prepared is much smaller than that grown commonly in America.

This proportion of a full-flavoured nut is sufficient; but it can always be increased at pleasure. It should be grated down on a delicately clean and bright grater; or, on occasion, it may be infused in the milk, after having been merely pared, sliced thin, and cut up small; but a much larger quantity of it must then be used to impart an equal degree of flavour.

into a quart of new milk, heat it slowly, and let it simmer very gently indeed, that there may be no great reduction of the quantity, for about three quarters of an hour; then withdraw it from the fire, and when it has cooled down a little, strain it through a fine sieve or cloth with so much pressure as shall leave the nut quite dry. Use the milk while it is still warm with yeast and flour as for common bread, and manage it in exactly the same manner. The grated nut in substance may be used instead of the flavoured milk; but the bread will then be less delicate and less wholesome. When this is done, it should be thoroughly blended with the flour before-the dough is moistened.

Rasped fresh cocoa-nut, lb.; milk, 1 quart; simmered three quarters of an hour. The milk expressed from the nut to be used for dough in the usual manner. Or, with each pound of flour, 3 oz. of the grated nut to be well mixed, and the yeast and liquid to be added.

Obs.—The oil of the nut will render it necessary to reduce, for this last method, the ordinary proportion of liquid used for dough.

TURKISH BOLLS.

Blanch and pound to a perfectly smooth paste some fine Jordan almonds, moisten them gradually with boiling milk or thin cream, and then simmer