and flour enough to knead. Knead until elastic. Set to rise in a
temperature of 70 deg. Fahr. When doubled in bulk, cut down and shape into
small balls. Set to rise again, covered with a cloth and a dripping-pan.
When light press the handle of a small wooden spoon deeply across the
centre of each ball, brush with butter and press the edges together. Set
the rolls close together in a baking-pan, after brushing over with
butter the points of contact.

=Boston Brownbread.=

Sift together one cup, each, of yellow corn meal, rye meal and
entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of
soda. Add three-fourths a cup of molasses and one pint of thick, sour
milk. Beat thoroughly, and steam in a covered mould three hours and a
half. The quantity here given may be steamed in four baking-powder
boxes in two hours.

[Illustration: Boston Brown Bread.]

[Illustration: Bread cut for Sandwiches.]

=Baking-Powder Biscuit.=

Pass through the sieve two or three times four cups of flour, one
teaspoonful of salt, and, for each cup of flour, two level teaspoonfuls
of baking-powder. With the tips of the fingers work into the flour
one-third a cup of butter. When the mixture looks like meal, mix in
gradually nearly one pint of milk, cutting the dough with a knife until
well mixed. When it is of a consistency to handle, turn out on to a
well-floured board, toss with the knife in the flour, then pat out into
a sheet half an inch thick, and cut into rounds. Let the heat of the
oven be moderate at first, and increase after the dough has risen. Bake
about fifteen minutes.

=Sandwich Biscuit.=

Prepare the dough as above, roll to about three-eighths an inch in
thickness, and cut into rounds. Spread one half of these with softened
butter, and press the others, unbuttered, upon them; bake fifteen or
eighteen minutes.

=Pulled Bread.=

(_To serve with simple salads and cheese._)

Remove the crust from a fresh loaf of French bread. Gash the loaf at the
ends and pull apart into halves; then cut the halves and pull apart
into quarters. Repeat until the pieces are about the thickness of
breadsticks. Put on a rack in a dripping-pan, and dry out the moisture
in a slow oven; then brown delicately. Keep in a dry place (a tin box is
suitable) and reheat in the oven before serving.

=How to Give Rolls and Bread a Glossy, Brown Crust.=

A short time before removing from the oven, brush over the top of each
loaf or