Dissolve the salt and sugar, and soften the butter in the hot milk, which must be measured _after_ heating. When it is cooled to lukewarmness, put in the yeast (which, if compressed, should be dissolved in a little cold water), the beaten white of the egg, and flour enough to make a dough _slightly_ softer than that for ordinary bread. Let it rise overnight, or until light. Then cut it into small pieces, shape the pieces into balls, and roll and stretch them into tiny slender sticks, from ten to twelve inches long, about half an inch thick in the middle, and tapering toward each end. Place them, two inches apart, in shallow, buttered pans, and put them in a warm place for an hour to rise; then bake them in a moderate oven fifteen or twenty minutes, or until they are a golden brown. Sticks are good at any time; they are especially nice served with soup, or for lunch, with cocoa or tea. This dough may also be made into tiny loaves for tea-rolls. RUSK 1 Tablespoon of sugar. ½ Teaspoon of salt. 1 Cup of _scalded_ milk. ¼ Cup of liquid yeast, or ⅙ Cake of compressed yeast. Flour enough to make a soft dough. Mix the above ingredients together, and let the dough rise overnight in the usual time given to bread. Then beat one-fourth of a cup of butter, one-fourth of a cup of sugar, and one egg together, and work the mixture into the dough, adding a little more flour to make it stiff enough to mold. Set it to rise a second time; then shape it into rolls or tiny loaves, allow them to rise again until quite light, or for an hour in a warm place, and bake like bread. DRIED RUSK Cut the rusk when cold into thin slices, dry them slowly in the oven, and then brown them a delicate golden color. Dried rusk is exceedingly easy of digestion, and makes a delicious lunch with a glass of warm milk or a cup of tea. GRAHAM BREAD 1 Pint of milk. 2 Tablespoons of sugar. 1 Teaspoon of salt. ⅕ Cake of compressed yeast. 2 Cups of white flour. Enough Graham flour to make a dough. Scald some milk, and from it measure a pint; to this add the sugar and salt. While it is cooling sift some Graham flour, being careful to exclude the chaff or outside silicious covering of the grain, but _nothing else_. When the milk has become lukewarm, put in the yeast, which has previously been dissolved in a little cold water, and the white flour (sifted), with enough of the Graham to make a dough which shall be stiff, but yet not stiff enough to mold. Mix thoroughly, and shape it with a spoon into a round mass in the dish. After this follow the same directions as for water bread, letting it rise the same time, and baking it in the same manner. After the dough has risen, although it is soft, it can be _shaped into a loaf_ on the bread-board, but not molded. CREAM-OF-TARTAR BISCUIT