out three-quarters of an hour. This bread is
sweet and wholesome, and may be eaten by some persons whose digestion is
imperfect, with greater safety than yeast-fermented bread.

263. =Breakfast Rolls.=--Mix well by sifting, one pound of flour, three
teaspoonfuls of baking powder, half a teaspoonful of salt, and one
heaping teaspoonful of pulverized or fine sugar; into a small portion of
the above rub two ounces of lard, fine and smooth; mix with the rest of
the flour, and quickly wet it up with enough cold milk to enable you to
roll it out about half an inch thick; cut out the dough with a tin shape
or with a sharp knife, in the form of diamonds, lightly wet the top with
water, and double them half over. Put them upon a tin, buttered and
warmed, and bake them in a hot oven.

264. =Tea Biscuit.=--Mix as above, using the same proportions, and cutting
out with a round biscuit-cutter; when they are baked, wash them over
with cold milk, and return them to the oven for a moment to dry.

265. =Finger Biscuit.=--Mix as above, cut out with a sharp knife in strips
three inches long, one inch wide, and one-quarter of an inch thick; lay
them upon a buttered tin so that they will not touch, brush them over
with an egg beaten up with one tablespoonful of milk, and bake them in a
hot oven.

266. =Cream Breakfast Rolls.=--Mix as above, substituting cream for the
milk in moistening the dough; cut them out with an oval cutter, two
inches long and one and a half inches wide; brush the tops with cream,
and pull them slightly lengthwise; then fold them together, leaving a
slight projection of the under side; put them on a buttered tin, brush
the tops with cream, and bake them in a hot oven.

267. =Breakfast Twist.=--Mix as for breakfast rolls, cut in strips three
inches long and half an inch thick; roll each one out thin at the ends,
but leave the centre of the original thickness; place three strips side
by side, braid them together, and pinch the ends to hold them; when the
twists are all made out, lay them upon a buttered tin, brush them over
with milk, and bake them in a hot oven. A little fine sugar dusted over
the tops glazes them and improves their flavor.

Hot rolls and biscuits should be served well covered with a napkin.

268. =How to freshen stale Bread.=--A loaf of stale bread placed in a
close tin vessel, and steamed for half an hour will be completely
freshened.

269. =Toast.=--But few persons know how to prepare toast