Cut bread that is at least two days old into slices a third of an inch thick. Be sure the fire is red, without any flames. Take the toasting-fork and move the slices of bread backwards and forwards across the coals, but do not let them brown; do both sides this way, and then brown first one and then the other afterward. Trim off the edges, butter a little quickly, and send to the table hot. BAKING-POWDER BISCUIT Margaret’s Other Aunt said little girls could never, never make biscuits, but this little girl really did, in this way: 1 pint of sifted flour. ½ teaspoonful of salt. 4 teaspoonfuls of baking-powder. ¾ cup of milk. 1 tablespoonful of butter. Put the salt and baking-powder in the flour and sift well, and then rub the butter in with a spoon. Little by little put in the milk, mixing all the time, and then lift out the dough on a floured board and roll it out lightly, just once, till it is one inch thick. Flour your hands and mould the little balls as quickly as you can, and put them close together in a shallow pan that has had a little flour shaken over the bottom, and bake in a hot oven about twenty minutes, or till the biscuits are brown. If you handle the dough much, the biscuits will be tough, so you must work fast. MUFFINS 2 cups of sifted flour. 2 teaspoonfuls of baking-powder. ½ teaspoonful of salt. 1 cup of milk. 2 eggs. 1 large teaspoonful of melted butter. Mix the flour, salt, and baking-powder, and sift. Beat the yolks of the eggs, put in the butter with them and the milk, then the flour, and last the stiff whites of the eggs. Have the muffin-tins hot, pour in the batter, and bake fifteen or twenty minutes. These must be eaten at once, or they will fall. There was one little recipe in Margaret’s book which she thought must be meant for the smallest girl who ever tried to cook, it was so easy. But the little biscuits were good enough for grown people to like. This was it: CREAM CRACKERS Quarter-pound of flour, yolks of two eggs; beat them well with a quarter of a pint of cream and pinch of salt. Stir into the flour, roll out very thin, cut into any shape with a knife, prick with a fork, and bake a few at a time in a good oven. They must be straw colour. In a good oven they should take five minutes. Put on a sieve till cold. GRIDDLE-CAKES 2 eggs. 1 cup of milk. 1½cups of flour. 2 teaspoonfuls of baking-powder. ½ teaspoonful of salt. Put the eggs in a bowl without separating them, and beat them with a spoon till light. Put in the milk, then the flour mixed with the salt, and last the baking-powder all alone. Bake on a hot, buttered griddle. This recipe makes delicious cakes, especially if eaten with sugar and thick cream. Last of all the things Margaret learned to make for breakfast came coffee, and this she could make in two ways; sometimes she made it this first way, and sometimes the other, which is called French coffee. COFFEE