Melt a quarter of a pound of fresh butter in a quart of warm milk, and add a salt-spoonful of salt. Sift two pounds of flour into a pan, make a hole in the centre, and put in three table-spoonfuls of the best brewer’s yeast. Add the milk and butter and mix it into a stiff paste. Cover it and set it by the fire to rise. When quite light, knead it well, roll it out an inch thick, and cut it into round cakes with the edge of a tumbler. Prick the top of each with a fork; lay them in buttered pans and bake them light brown. Send them to table warm, and split and butter them. RICE CAKES. Pick and wash half a pint of rice, and boil it very soft. Then drain it, and let it get cold. Sift a pint and a half of flour over the pan of rice, and mix in a quarter of a pound of butter that has been warmed by the fire, and a salt-spoonful of salt. Beat five eggs very light, and stir them gradually into a quart of milk. Beat the whole very hard, and bake it in muffin rings, or in waffle-irons. Send them to table hot, and eat them with butter, honey, or molasses. You may make these cakes of rice flour instead of mixing together whole rice and wheat flour. CREAM CAKES. Having beaten three eggs very light, stir them into a quart of cream alternately with a quart of sifted flour; and add one wine glass of strong yeast, and a salt-spoon of salt. Cover the batter, and set it near the fire to rise. When it is quite light, stir in a large table-spoonful of butter that has been warmed by the fire. Bake the cakes in muffin rings, and send them to table hot, split with your fingers, and buttered. FRENCH ROLLS. Sift a pound of flour into a pan, and rub into it two ounces of butter; mix in the whites only of three eggs, beaten to a stiff froth, and a table-spoonful of strong yeast; add sufficient milk to make a stiff dough, and a salt-spoonful of salt. Cover it and set it before the fire to rise. It should be light in an hour. Then put it on a paste-board, divide it into rolls, or round cakes; lay them in a floured square pan, and bake them about ten minutes in a quick oven. COMMON ROLLS. Sift two pounds of flour into a pan, and mix with it a tea-spoonful of salt. Warm together a jill of water and a jill of milk. Make a hole in the middle of the pan of flour; mix with the milk and water a jill of the best yeast, and pour it into the hole. Mix into the liquid enough of the surrounding flour to make a thin batter, which you must stir till quite smooth and free from lumps. Then strew a handful of flour over the top, and set it in a warm, place to rise for two hours or more. When it is quite light, and has cracked on the top, make it into a dough with some more milk and water. Knead it well for ten minutes. Cover it, and set it again to rise for twenty minutes. Then make the dough into rolls or round balls. Bake them in a square pan, and send them to table hot, cut in three, buttered and put together again. BREAD.