t Rolls, and when well kneaded, work into the dough a half
cupful of Zante currants which have been well washed, dried, and
floured. Form the rolls in the usual manner, and bake.

CREAM MUSH ROLLS.--Into a cupful of cold Graham mush beat
thoroughly three tablespoonfuls of thick, sweet cream. Add sufficient
Graham flour to make a rather stiff dough, knead thoroughly, shape into
roils, and bake. Corn meal, farina, and other mushes may be used in the
place of the Graham mush, if preferred.

BEATEN BISCUIT.--Into a quart of whole-wheat flour mix a large cup
of must be very stiff, and rendered soft and pliable by thorough
kneading and afterward pounding with a mallet for at least half an hour
in the following manner: Pound the dough oat flat, and until of the same
thickness throughout; dredge lightly with flour; double the dough over
evenly and pound quickly around the outside, to fasten the edges
together and thus retain the air within the dough. When well worked, the
dough will appear flaky and brittle, and pulling a piece off it quickly
will cause a sharp, snapping sound. Mold into small biscuits, making an
indenture in the center of each with the thumb, prick well with a fork,
and place on perforated sheets, with a space between, and put at once
into the oven. The oven should be of the same temperature as for rolls.
If they are "sad" inside when cold, they were not well baked, as they
should be light and tender. If preferred, use one third white flour,
instead of all whole-wheat. Excellent results are also obtained by
chopping instead of pounding the dough.

CREAM CRISPS.--Make a dough of one cupful of thin cream, and a
little more than three cups of Graham flour. Knead until smooth, then
divide the dough into several pieces, and place in a dish on ice for an
hour, or until ice cold. Roll each piece separately and quickly as thin
as brown paper. Cut with a knife into squares, prick with a fork, and
bake on perforated tins, until lightly browned on both sides.

CREAM CRISPS NO. 2.--Into two and one half cups of cold cream or
rich milk, sprinkle slowly with the hands, beating meanwhile to
incorporate air, four cups of best Graham flour, sifted with one half
cup of granulated sugar. Add flour to knead; about two and one fourth
cups will be required. When well kneaded, divide into several portions,
roll each as thin as a knife blade, cut into squares, prick well with a
fork, and bake.

GRAHAM CRISPS.--Into one half cupf