d bake fifteen
minutes. This quantity will make eight.

GLUTEN ROLLS.

Three cups of kernel flour, two even tablespoonfuls of baking powder,
half a teaspoonful of salt, two cups of milk. Mix the flour, salt and
baking powder together, then stir in the milk, beat well. If baked in
iron roll pans heat them well, brush with butter; if granite ware, only
grease them. This quantity will make sixteen rolls. Bake from twenty to
twenty-five minutes.

PARKER HOUSE ROLLS.

Sift two cups of flour with half a teaspoonful of salt and one
teaspoonful of sugar, then add a cup of tepid water in which a cake of
compressed yeast has been dissolved, two tablespoonfuls of melted
butter; when mixed break in one egg and add flour enough to make a soft
dough. Knead well, beating the dough upon the board. Set to rise in a
warm place, when light knead again, adding only enough flour to keep
from sticking to the board, roll out about half an inch thick, cut with
a biscuit-cutter, brush with melted butter, fold in half and set to rise
again. These rolls can be set at noon if for tea, or in the morning if
for luncheon, or they can be made up at night for breakfast, when use
only half a yeast cake. This dough can be moulded into small, oblong
rolls for afternoon teas.

BOSTON BROWN BREAD.

One cup of yellow corn meal, one cup and a half of Graham flour, an even
teaspoonful of salt, an even teaspoonful of soda, two cups of sour milk,
half a cup of Porto Rico molasses, and butter the size of a large
walnut. Sift the corn meal and soda together, add the Graham flour and
salt, then the milk and molasses, melt the butter and stir in at the
last. Butter a brown bread mould, pour in the mixture, steam for three
hours, keep the water steadily boiling, remove the cover of the mould,
and bake twenty minutes in the oven to form a crust.

BOSTON BROWN BREAD WITH RAISINS.

Follow the preceding recipe, adding a cup of raisins stoned and slightly
chopped. Very nice for nut sandwiches and stewed bread.

BOSTON BROWN BREAD STEWED.

Cut the bread into dice, and when the milk boils add the bread and stew
gently fifteen minutes. The proportion is about a cup of milk to one of
bread.

GRAHAM BREAD.

Half a pint of milk, half a pint of water, a pint and a half of white
flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid
water. Scald the milk and add the half pint of boiling water, set away
to cool. Put the flour into the