a fork, put in pans for a short time to
rise and bake from fifteen to twenty minutes. The most delicate and
delicious of rolls.

BREAD FROM RUMMER FLOUR.

Two quarts of improved Graham flour, half a pint of boiling water, half
a pint of lukewarm water, one-fourth of a yeast cake dissolved in half a
pint of lukewarm water, one tablespoonful of granulated sugar added when
kneading the dough, one teaspoonful of salt. Put the salt in the flour,
make a hole, pour in the boiling water, then the lukewarm water, and
last the yeast. Knead well at night at least fifteen minutes, set to
rise. In the morning mould into loaves, let it rise until very light and
bake until well done.

BISCUITS OF KERNEL OR GRAHAM FLOUR.

Follow the recipe for baking powder biscuits, using kernel or Graham
flour instead of white flour. If Graham is used sift twice before adding
the baking powder. Roll thin, cut with a biscuit-cutter, prick with a
fork and bake in a quick oven.

Eggs.

TO SOFT BOIL EGGS.

Cover the eggs with cold water in a saucepan, place over the fire, and
when the water comes to the boiling point the eggs are perfectly cooked;
remove at once and serve.

TO HARD BOIL EGGS.

Put the eggs in boiling water and boil hard for ten minutes, set them
where they will boil gently for ten minutes more, then remove from the
fire. Eggs boiled in this way will be tender and digestible.

EGGS A LA CREME.

Boil twelve eggs fifteen minutes. Line a dish with very thin slices of
bread and fill with layer of eggs cut in slices, strewing them with a
little grated bread, pepper and salt; rub a quarter of a pound of butter
with two tablespoonfuls of flour, put it in a saucepan with a
tablespoonful of chopped parsley, a little onion grated, salt, pepper
and half a pint of milk or cream; when hot pour over the eggs; cover the
top with grated bread crumbs and put it in the oven, let it heat
thoroughly and brown.

EGGS AU GRATIN.

Boil twelve eggs hard, shell and cut them in slices and lay them in a
deep dish in close circular rows; make a sauce of a tablespoonful of
butter, the yolks of four eggs, a little grated cheese, and half a pint
of milk; stir this over the fire until it thickens, pour it over the
eggs, strew some bread crumbs on top and bake for ten minutes.

NUN'S TOAST.

Cut four or five hard boiled eggs into thin slices; put a piece of
butter half the size of an egg in a saucepan, and when it begins to
bubbl